Ingredients:

  • 1 cup (225g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) light brown sugar, packed
  • 1 large egg, room temperature
  • 2 tbsp fresh lemon juice
  • 2 tbsp lemon zest (approx. 2 large lemons)
  • 2 3/4 cups (345g) all-purpose flour
  • 2 tsp cornstarch
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1/4 cups (190g) frozen wild blueberries
  • 1 cup (120g) powdered sugar, sifted
  • 2 tbsp fresh lemon juice (for glaze)

Instructions:

  1. Prep the citrus. Rub 2 tbsp lemon zest into the granulated sugar with your fingertips until the sugar looks like damp sand and smells intensely fragrant.
  2. Cream the fats. Beat 225g softened butter with the lemon sugar and brown sugar until the mixture is pale and fluffy.
  3. Incorporate liquids. Add the egg and 2 tbsp lemon juice, mixing until the batter looks silky and emulsified.
  4. Combine dry ingredients. Sift in 345g flour, 2 tsp cornstarch, 1 tsp baking soda, and 1/2 tsp salt until just a few streaks of white remain.
  5. Fold in fruit. Gently stir in 190g frozen blueberries until they are evenly scattered throughout the thick dough.
  6. Portion the dough. Scoop rounded tablespoons onto parchment lined sheets, leaving 5cm of space until the tray is full but not crowded.
  7. Bake to perfection. Bake at 180°C for 12 minutes until the edges are barely set and the tops look matte.
  8. Cool and set. Let the cookies rest on the hot pan for 5 minutes until they are firm enough to move to a rack.
  9. Whisk the glaze. Mix 120g powdered sugar with 2 tbsp lemon juice until it reaches a thick, pourable consistency.
  10. Final touch. Drizzle the glaze over the cooled cookies until it sets into a thin, translucent crackle.