We all love a basic cookie: chocolate chip, oatmeal raisin, snickerdoodle, or even just a little simple sugar cookies or shortbread round.
But these little gems pack more of a punch than just your basic cookie: the ultra zing of fresh lemon zest and the sickly sweet pop of blueberries in season. Your heart will swoon and you’ll soar to heights as you reach for a bowl of vanilla ice cream to accompany your nibbles: Blueberry Lemon Sugar Cookies.

Blueberry Lemon Sugar Cookies

1 Tbs. butter, softened
2 large eggs
1 cup sugar
juice and zest of 2 lemons
1 tsp. vanilla extract
1/4 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. sea salt
2 1/4 cups all purpose flour
6 oz. fresh blueberries

Preheat oven to 375 degrees.
Cream together the butter, eggs, and sugar, until light and creamy. Add the lemon juice and zest and vanilla. Then, stir in the dry ingredients (minus the blueberries) and mix well. Gently fold in the blueberries, careful not to break them.

Scoop 1″ round balls on to a parchment lined baking dish and bake for about 15 minutes, until just starting to puff and turn golden brown.

Eat your heart out.