Ingredients:

  • 1 cup fresh blueberries
  • 2 tbsp granulated sugar
  • 1 tsp lemon juice
  • 6 oz full-fat brick-style cream cheese
  • 1/4 cup powdered sugar
  • 0.5 tsp vanilla extract
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg, room temperature
  • 2 tbsp fresh lemon zest
  • 2.5 cups all-purpose flour
  • 0.5 tsp baking soda
  • 0.5 tsp salt

Instructions:

  1. Combine 6 oz cream cheese, 1/4 cup powdered sugar, and 0.5 tsp vanilla until silky and smooth. Dollop 18 small teaspoons of the mixture onto a tray and freeze for 15 minutes.
  2. Combine 1 cup blueberries, 2 tbsp sugar, and 1 tsp lemon juice in a saucepan. Simmer over medium heat for 8 minutes until the berries burst and the liquid is syrupy. Remove from heat and let the reduction cool completely in the fridge.
  3. Cream 1 cup softened butter, 1 cup sugar, and 2 tbsp lemon zest for 3 minutes until pale and fluffy.
  4. Add 1 large egg and beat until fully incorporated.
  5. Whisk 2.5 cups flour, 0.5 tsp baking soda, and 0.5 tsp salt together in a separate bowl.
  6. Fold the dry ingredients into the wet mixture until no streaks of flour remain.
  7. Scoop 2 tablespoons of dough and flatten it into a disk in your palm. Place one frozen cream cheese dollop in the center. Spoon 0.5 tsp of the cooled blueberry reduction over the cream cheese. Gently fold the dough edges up and over the filling, sealing it into a ball. Place on a parchment lined tray, leaving 3 inches of space between each.
  8. Preheat your oven to 180°C (350°F). Bake for 12 minutes until the edges are just barely golden. Let the cookies rest on the hot baking sheet for 5 minutes before moving them.