Blueberry Orange Cream Cheese Cookies Recipe 425

BLUEBERRY CHEESECAKE COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
• Whisk together flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
• Beat sugar and butter in a large bowl with an electric mixer until light and fluffy, about 2 minutes. Mix in egg, vanilla extract, and almond extract until well combined. Add in 1/3 of the flour mixture and stir until just combined. Stir in 1/2 of the sour cream. Continue alternating additions of the flour mixture and sour cream, beginning and ending with the flour mixture, stirring until just combined. Do not overmix. Gently fold in blueberries and frozen pieces of cream cheese.
• Drop 1 1/2 tablespoon-sized balls of dough onto the prepared baking sheets about 2 inches apart.
• Bake in the preheated oven until the bottom of the cookies just begins to brown, 15 to 18 minutes. Cool on the baking sheets for 5 minutes before removing to a wire rack to cool completely.

BLUEBERRY CREAM CHEESE COOKIES

Steps:

• 1. Preheat oven to 375 degrees F (190 degrees C). In a small bowl, stir together flour, baking soda, and baking powder. Set aside.
• 2. In a large bowl, cream together the butter and sugar until smooth. Beat in cream cheese, egg and vanilla. Fold in Blueberries and Gradually blend in the dry ingredients. Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets.
• 3. Bake 8 to 10 minutes in the preheated oven, or until golden. Let stand on cookie sheet two minutes before removing to cool on wire racks

BLUEBERRY ORANGE CREAM CHEESE COOKIES RECIPE - (4.2/5)

Steps:

• Cream butter and cream cheese with mixer. Add the egg and orange extract and mix just until combined on low scraping the bowl several times. Add the cake mix in three parts mixing just until combined after each part. Remove from the mixer and very carefully and slowly fold in blueberries. You don't want them to burst so just take your time. Refrigerate dough for 2 hours. Preheat oven to 350°F. Roll into one inch balls. Place on cookie sheets covered with parchment paper. Bake 12 to 14 minutes or until lightly browned. Cool for 2 minutes and remove to cookie cooling racks. In small bowl whisk powdered sugar, orange zest and orange juice. Drizzle over cooled cookies.

"BEST" BLUEBERRY MUFFINS RECIPE - (4.6/5)

Steps:

• Directions To make the topping: Combine the lemon zest and sugar in a small bowl and rub together with your fingertips until fragrant. Preheat the oven to 425 F with a rack in the upper third. Spray your muffin tin with nonstick cooking spray. Combine 1 cup of the blueberries along with 1 teaspoon of sugar in a small saucepan. Bring to a simmer over medium heat, mashing the berries with a spoon and stirring frequently. Continue cooking until the berries break down and the mixture has a thick jam-like consistency; the volume should be reduced to about 1/4 cup. Transfer to a small bowl and cool to room temperature. In a large bowl, whisk the flour, baking powder and salt together. In another large bowl, whisk the remaining 1 1/8 cups of sugar and the eggs together until pale yellow and thick. Whisk in the butter and oil until combined. Add the buttermilk and vanilla and whisk to incorporate fully. Add the wet ingredients to the flour mixture along with the remaining 1 cup of blueberries. Use a rubber spatula to gently fold until the dry ingredients are just moistened - the batter will be lumpy, that's fine. Don't overmix. Divide the batter evenly among the prepared wells of the muffin pan - each well should be completely full. Add one teaspoon of the blueberry jam to the center of each well of batter. Use a skewer to gently swirl the jam into the batter. Sprinkle the muffins with the lemon sugar. Makes 12 muffins To make the topping: Combine the lemon zest and sugar in a small bowl and rub together with your fingertips until fragrant. Preheat the oven to 425 F with a rack in the upper third. Spray your muffin tin with nonstick cooking spray. Combine 1 cup of the blueberries along with 1 teaspoon of sugar in a small saucepan. Bring to a simmer over medium heat, mashing the berries with a spoon and stirring frequently. Continue cooking until the berries break down and the mixture has a thick jam-like consistency; the volume should be reduced to about 1/4 cup. Transfer to a small bowl and cool to room temperature. In a large bowl, whisk the flour, baking powder and salt together. In another large bowl, whisk the remaining 1 1/8 cups of sugar and the eggs together until pale yellow and thick. Whisk in the butter and oil until combined. Add the buttermilk and vanilla and whisk to incorporate fully. Add the wet ingredients to the flour mixture along with the remaining 1 cup of blueberries. Use a rubber spatula to gently fold until the dry ingredients are just moistened - the batter will be lumpy, that's fine. Don't overmix. Divide the batter evenly among the prepared wells of the muffin pan - each well should be completely full. Add one teaspoon of the blueberry jam to the center of each well of batter. Use a skewer to gently swirl the jam into the batter. Sprinkle the muffins with the lemon sugar. Makes 12 muffins