Lemon and blueberry flavors are a match made in heaven. The sweet juicy blueberries pairs perfectly with the tangy lemon. It’s bright, cheery, and a deliciously delicate combo.
Today we’re leveling up our lemon blueberry cookies with an extra layer of indulgence: a lemon curd puddle. Man, my mouth just watered thinking about it.
Every bite is loaded with intense lemon flavor making for a perfect marriage with the soft, dried juicy blueberry bites. Once you try these cookies, they’ll be in your rotation guaranteed.
Gimme lemon blueberry everything! Try my Juicy Lemon Blueberry Overnight Oats with Water, Lemon Blueberry Bundt Cake and my 25-Min Lemon Blueberry Sheet Pan Pancakes (made with almond flour)!!
Why You’ll Love These Lemon Curd Cookies
Three Easy Steps! These cookies are really a two part process. Although they look super fancy, once you break it down, it’s really just three easy steps. First you make the cookies, then you make the curd, then you put them together.
The Blueberry Studs! I mean how cute are those sweet little blueberries studded throughout the cookies? They poke through and make sure their happy little blueberry flavor is freckled in each bite.
The Curd Puddles! Those sweet and tangy pools of lemon curd in the middle of each cookie make my mouth water every time I think about them. Darn, they’re so good! The lemon curd infuses each bite with a rich and decadent silky lemon flavor.
How to Make Blueberry Lemon Cookies
Step 1: Make the lemon curd
Make the curd by whisking the butter and agave together. Add the eggs, egg yolks, lemon zest and juice. Whisk until smooth. Place the mixture in a pot over medium low heat until thickened, roughly 5-7 minutes. (It should coat the back of a spoon!)
Add the curd to a bowl, cover with plastic wrap touching the surface and chill while you make the cookies – I find chilling in the freezer in a shallow bowl works best!
Step 2: Make the blueberry lemon cookie dough
In a medium bowl, whisk together the almond flour, tapioca flour, salt and baking powder. Set aside.
In a large bowl, whisk together wet ingredients – coconut oil, honey, egg, lemon juice and zest.
Add the dry ingredients to the wet ingredients and mix! Add the blueberries and mix again.
Refrigerate the dough for 30 minutes while waiting for the curd to finish cooling.
Step 3: Assemble and Bake!
Preheat the oven to 350F and line a baking sheet with parchment paper.
Scoop 1-2 tablespoon balls of cookie dough onto the baking sheet. Roll into balls and press into a flat cookie shape with a dimple in the middle to hold the curd.
Add 1 heaping teaspoon of the cooled curd into the center of each cookie.
Bake for 9-11 minutes or until the curd just appears set and the cookies are the tiniest bit golden.
Cool on the pan for 5 minutes before transferring to a cooling rack to cool the rest of the way.
Storing Lemon Blueberry Curd Cookies
Cool Completely: Make sure the cookies are completely cool before storing them to prevent condensation accumulating in the container and leading to sogginess.
Layering: If you have multiple layers of cookies, place parchment paper or wax paper between the layers to prevent them from sticking together.
Airtight Container: Store the cookies in an airtight container to keep them fresh and prevent them from absorbing any odors from other foods in your fridge.
Refrigeration: Due to the lemon curd pool, it’s best to store these cookies in the refrigerator. They should last up to a week when refrigerated.
Recipe
Blueberry Studded Lemon Curd Cookies with Almond Flour
Blueberry lemon cookies are studded with dried blueberries with a mouthwatering middle of lemon curd for sweet, tangy flavor in each bite.
Ingredients
Cookie Ingredients
- 1/3 cup coconut oil, melted but cool
- 1/3 cup honey
- 1 egg
- 1 lemon, zested and juice
- 2 cup almond flour
- 1/2 cup tapioca flour
- 1/4 tsp salt
- 1 tsp baking powder
- 1/2 cup dried wild blueberries
Curd Ingredients
- 4 tablespoons unsalted butter, softened
- 1/2 cup agave nectar, honey or maple syrup
- 4 egg yolks
- 2 eggs
- 1 teaspoon lemon zest
- 1/3 cup lemon juice
Instructions
- To start, make the curd by whisking the butter and agave together. Add the eggs, egg yolks, lemon zest and juice. Whisk until smooth. Cook in a pot over medium low heat until thickened, roughly 5-7 minutes. (It should coat the back of a spoon!)
- Add the curd to a bowl, cover with plastic wrap touching the surface and chill while you make the cookies – I find chilling in the freezer in a shallow bowl works best!
- In a medium bowl, whisk together the almond flour, tapioca flour, salt and baking powder. Set aside.
- In a large bowl, whisk together wet ingredients – coconut oil, honey, egg, lemon juice and zest.
- Add the dry ingredients to the wet ingredients and mix! Add the blueberries and mix again.
- Refrigerate the dough for 30 minutes while waiting for the curd to finish cooling.
- When ready to bake, preheat the oven to 350 and line a baking sheet with parchment paper.
- Scoop 1-2 tablespoon balls of cookie dough onto the baking sheet. Roll into balls and press into a flat cookie shape with a dimple in the middle to hold the curd.
- Add 1 heaping teaspoon of the cooled curd into the center of each cookie.
- Bake for 9-11 minutes or until the curd just appears set and the cookies are the tiniest bit golden.
- Cool on the pan for 5 minutes before transferring to a cooling rack to cool the rest of the way.
- Enjoy and store leftovers in the fridge!
Tips
Recipe Development + Food Photography by Jessica Reynolds-Corden
from Jessica Eats.
Nutrition Info:
- Serving Size: 1 cookie
- Calories: 474
- Sugar: 6.4g
- Sodium: 1039mg
- Fat: 43.3g
- Saturated Fat: 23.3.g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1.2g
- Protein: 8.5g
- Cholesterol: 524mg
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