Bright, tangy, and irresistibly soft, these Sourdough Discard Lemon Blueberry Cookies capture the fresh flavors of summer. The subtle tang from the sourdough discard pairs beautifully with zesty lemon and bursts of juicy blueberries, creating a cookie that’s both fresh and indulgent. Whether you’re trying to reduce kitchen waste or just craving something unique, these cookies are a sweet little reminder that no part of your starter has to go to waste!
Equipment:
- Food scale for measuring ingredients
- Mixing bowls for mixing dough (one for wet ingredients, one for dry ingredients)
- Measuring spoons (1 tbsp, 1 tsp, ½ tsp)
- Measuring cups ((1 cup, ½ cup)
- Fork, spatula and whisk for combining ingredients
- Microplane zester for zesting lemons
- Baking sheets
- Parchment paper for lining baking sheets
- Plastic wrap for covering during fridge rest
- Optional, a stand mixer for combining ingredients
- Optional, a cookie scoop
Ingredients:
- 300g All purpose flour
- ½ tsp. Baking powder
- ½ tsp. Baking soda
- 2 tsp. Corn starch
- 1 tsp. Salt
- 225g Butter, room temperature
- 250g Sugar
- 50g Brown sugar
- 1 large egg, room temperature
- 1 tsp. Vanilla bean paste
- 2 tbsp. Lemon juice
- Zest from 2 lemons
- 100g Sourdough discard, room temperature
- 1 ½ Cup (225g) Blueberries
Dough Instructions:
Grab your kitchen scale and mixing bowls to get started. In a large mixing bowl, add the granulated sugar, brown sugar, and the zest of two lemons. Mix thoroughly to infuse the sugars with bright lemon flavor. Add the room temperature butter and cream the mixture using a fork or a stand mixer until it’s light and fluffy.
Next, add the egg, lemon juice, sourdough discard, and vanilla bean paste to the creamed mixture. Mix until everything is fully combined, scraping down the sides of the bowl as needed. In a separate bowl, whisk together the dry ingredients: flour, baking powder, baking soda, corn starch, and salt.
Gradually add the dry ingredients to the wet mixture, stirring just until incorporated, be careful not to over mix. Gently fold in the blueberries. Cover the bowl with plastic wrap and refrigerate the dough for 12 to 24 hours before baking for best flavor and texture.
Now that the dough has chilled, it’s time to bake the cookies. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop out 2-tablespoon portions of dough (approximately 30 grams each) using a cookie scoop or spoon, and place them on the prepared baking sheet, spacing them 2½ inches apart. Bake for 15 to 18 minutes, or until the edges are golden brown. Allow the cookies to cool on the pan for 5 minutes before transferring them to a wire rack to cool completely.
Sourdough Discard Lemon Blueberry Cookies
Equipment
- Food scale
- 2 Mixing bowls
- Measuring spoons (1 tbsp, 1 tsp, ½ tsp.)
- Measuring cups (1 cup, ½ cup)
- Fork, spatula and whisk
- Microplane zester
- Baking sheets
- Parchment paper
- Plastic wrap
- Stand mixer optional
- Cookie scoop optional
Ingredients
- 300g All purpose flour
- ½ tsp. Baking powder
- ½ tsp. Baking soda
- 2 tsp. Corn starch
- 1 tsp. Salt
- 225g Butter, room temperature
- 250g Sugar
- 50g Brown sugar
- 1 Large egg
- 1 tsp. Vanilla bean paste can substitute vanilla extract
- 2 tbsp. Lemon Juice
- Zest of 2 lemons
- 100g Sourdough discard, room temperature less that 5 days old
- 1 ½ Cups Blueberries
Instructions
Combine wet ingredients:
- In a large bowl, mix sugar, brown sugar and lemon zest until fragrant.
- Add room temperature butter and mix until light and fluffy.
- Add egg, lemon juice, sourdough discard and vanilla bean paste. Mix until well combined.
Combine dry ingredients:
- In a separate bowl, whisk together flour, baking powder, baking soda, corn starch and salt.
Combine wet and dry ingredients:
- Gradually stir dry ingredients into wet mixture. Do not over mix.
- Gently fold in fresh blueberries, cover bowl with plastic wrap and refrigerate. For best results, chill for 12-24 hours before baking.
Baking:
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Scoop 2-tablespoon portions (about 30g each) of chilled dough onto the baking sheet, spacing them 2½ inches apart.
- Bake for 15-18 minutes, or until edges are golden brown. Let cookies cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
