blueberry pop cookies

by hungryrabbit on September 16, 2011

Blueberry Pop Cookies

The taste of blueberry–and the desire for it–still lingers since we got back from Ogunquit, Maine. There, the purplish globes sat happily suspended in a fruity martini.

As cool breezes push out summer days, I wanted to find a way to capture the intensity of blueberries in a treat I could also savor during the winter months. Besides, I also needed an entry for the September #BakeTogether.

I could use frozen blueberries, but dried ones have a bigger impact on flavor–if it’s use appropriately. The chewiness of dried blueberries paired with a soft cookie dough, much like an oatmeal cookie, not only delivers full fruitiness but adds a comfort dimension that defines cookies and milk. Almond is a natural pairing.

Though it’s not the fresh Blueberry Martini or a container of fruit from the Farmer’s Market, these Blueberry Pop Cookies will hold me over until our next summer vacation in Ogunquit.

Blueberry Pop Cookies

yield: 72 small cookies


1 cup slivered almonds, roasted
1 cups sugar (7 ounces)
1 cup dried wild blueberries
1-1/2 cups all-purpose flour (12-1/2 ounces)
1 cup almond flour
3 tablespoons freeze dried blueberry powder (optional)
1 cups (2 sticks) unsalted butter, room temperature
1 large egg
1 tablespoon pure vanilla extract
1/2 teaspoon pure almond extract
1/2 teaspoon salt
1/4 cup confectioners’ sugar, for dusting


1. In a mini-food processor, pulse almonds and 1 tablespoon of sugar until finely grounded. Place mixture in a small bowl and stir in blueberries. Set aside. Combine flours and blueberry powder (if use) in a bowl. Set aside.

2. In the bowl of a stand mixer fitted with the paddle attachment, cream butter and remaining sugar on mediumhspeed until light and fluffy, about 3-4 minutes. Add egg, extracts, and salt; mix until combined. With mixer on low speed, add flour mixture slowly until just combined.

3. Add nut/berry mixture until evenly distributed. Place plastic wrap on top of bowl and refrigerate until firm, about 60 minutes or up to 1 week.

4. Preheat oven to 350 degrees and place rack in middle position. Prepare 3 parchment-lined baking sheet.

5. Remove cookie dough from refrigerator. Using a 1-teaspoon measuring spoon, scoop a generous amount of dough and form 1-inch balls; place 2 inches apart on one parchment-lined baking sheet. You will have 24 balls on each sheet (4×6). Chilled the sheet of cookie dough while you make the second sheet of dough.

6. When you are ready to chill the second sheet, remove first sheet from refrigerator and bake until edges are barely golden, about 15 minutes. Transfer to wire racks to cool completely. Repeat the process until all three sheets are baked.

7. Store in airtight containers at room temperature, up to 5 days.

Related Posts with Thumbnails

{ 20 comments… read them below or add one }

Baker Street September 16, 2011 at 6:57 am

Lovely post Ken! You’ve truly captured summer in a cookie! Love the use of dried blueberry powder.

Tina@flourtrader September 16, 2011 at 7:35 am

I am glad you introduced a cookie recipe that doesn’t require fresh berries, by using dried blueberries-their flavor can be enjoyed any time of the year. This is another recipe I have saved of yours. I am liking your cookies!

sweetsugarbelle September 16, 2011 at 8:50 am

Gorgeous cookies Ken…once again you’ve taught me about a new ingredient. Blueberry powder! Sounds interesting!

Barbara | Creative Culinary September 16, 2011 at 11:57 am

And yet another reader who is unfamiliar with blueberry powder. And I’m wondering about the name…I’ll assume it’s because I could just pop a bunch of these in my mouth!

hungryrabbit September 16, 2011 at 11:59 am

Yes Barb, it’s that and the burst of flavor that POPS in your mouth.

Brian @ A Thought For Food September 18, 2011 at 8:36 am

Oh don’t these look marvelous! I love when things pop in my mouth. ;-)

Erika - The Teenage Taste September 18, 2011 at 12:37 pm

These look delicious. I never would have thought of putting blueberries into cookies. How creative!

Dee Dee's Delights September 18, 2011 at 1:06 pm

Congrats on top 9! This looks so yummy!

Elizabeth September 18, 2011 at 1:15 pm

These look so interesting. Great flavour combos Ken!

Christine September 18, 2011 at 4:25 pm

Congrats on Foodbuzz top 9!

Katie @ BloomEveryday September 18, 2011 at 6:49 pm

Fabulous! These look great!

A Brown Table September 18, 2011 at 10:02 pm

I love these blueberry pop cookies, good luck with the #BakeTogether!

Jackie Gordon Singing Chef September 20, 2011 at 11:38 am

I can attest personally to the deliciousness of these cookies — I’m lucky to be in the Rabbit’s tasting circle (jealousy is an appropriate response). I’m going to have another one with a cup of tea right now. YUMMMMMMMMMY!

Jamie September 23, 2011 at 8:39 am

Oooh great idea with the blueberry powder! I have some raspberry powder but never thought of adding it to cake or cookie batter/dough. Cool. Now pass the cookies.

Mary September 26, 2011 at 9:35 pm

I want to try these — but have a question. On the ingredients list, you mention the flour and the blueberry powder twice…and the flour is AP both times, but different measurements. Maybe I am missing something? Would you please clarify for me?

Also, where does one find the blueberry powder?

hungryrabbit September 26, 2011 at 10:12 pm

Hi Mary, thanks for visiting my blog and spotted the mistake with your keen eye. I have fixed the error and the recipe is good to go. Hope you’ll get a chance to make these cookies. Enjoy. -Ken

Mary September 27, 2011 at 12:27 am

Thanks so much, Ken! I’m excited, I LOVE blueberry and happen to have bought 2 bags of the blueberries just last week.

The blueberry powder — where did you find it? I’ve never heard of it so I wonder if it’s difficult to find (maybe only at places like Whole Foods?). Thanks again!

Jen Laceda October 17, 2011 at 5:27 pm

Oh, totally bookmarking this recipe!!!

Marysue July 9, 2013 at 4:25 pm

Hi Ken, lovely cookies! I guess we “Mary”s have the same question…where can I find the blueberry powder…I’ve never heard of it. And another reader mentioned raspberry powder… I would love to have fruit powders to add to my baking. Can you also tell me a brand so that if I am unable to locate it in a store, I can search for it online?

Thanks so much!

hungryrabbit July 9, 2013 at 4:44 pm

Hi Marysue, this is what use. They have a variety of fruit powders you can purchase directly. I recommend you refrigerate them to prolong their shelf life. (Tend to clump up in humid environment). Happy Baking! -Ken

Leave a Comment

{ 1 trackback }

Previous post:

Next post:

Copyright © 2014 Hungry Rabbit NYC
Site by Kinetic Webs