Lemon Blueberry Cake Cookies
Lemon blueberry cake cookies start with a box of cake mix and a quick trip to the fridge. Cream cheese keeps them soft, fresh blueberries add bursts of fruit, and a lemon glaze finishes them off.
Ingredients
- 8 ounces Cream cheese, softened
- ½ cup Butter, softened
- 1 tsp Lemon extract
- 3 tbsp Lemon zest, divided
- 1 Large egg
- 1 Box yellow cake mix, can use lemon if desired
- 1½ cups Fresh blueberries
- 1 cup Powdered sugar
- 2 tbsp Lemon juice
Instructions
- Cream the butter and cream cheese together with a mixer until smooth, about 2 minutes.
- Add the lemon extract and 2 tablespoons of the lemon zest, then mix until combined.
- Mix in the egg until fully incorporated.
- Add the cake mix and mix just until no dry streaks remain.
- Fold in the blueberries gently with a spatula so they don't crush.
- Cover the bowl with plastic wrap and chill in the refrigerator for at least 2 hours, until the dough firms up.
- Preheat the oven to 375 degrees F and line a baking sheet with parchment paper.
- Drop the dough onto the baking sheet in 1½-tablespoon balls, spacing them 3 inches apart.
- Bake for 18 to 20 minutes, until the edges turn golden brown.
- Let the cookies cool on the pan for 10 minutes, then transfer them to a wire rack to cool completely.
- Whisk together the powdered sugar, remaining 1 tablespoon lemon zest, and lemon juice, then drizzle over the cooled cookies.
Christina's Notes
- Chill the Full Time: Give the dough at least 2 hours in the fridge. Skipping this makes the cookies spread too thin.
- Use Fresh, Cold Berries: Toss berries in straight from the fridge or freezer so they don't bleed color into the dough.
- Check Early: Start checking at 18 minutes. Cream cheese dough can brown faster than a standard cookie.
- Store Unglazed if Freezing: Freeze the baked cookies before adding the glaze, then drizzle after they thaw for the cleanest finish.
MY NOTES
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Recipe compliments of www.ITISAKEEPER.com