Chef Mia

Lemon Blueberry Cookies (Soft and Chewy) – Olives + Thyme

These lemon blueberry cookies are soft and chewy lemon filled sugar cookies packed with fresh or frozen blueberries. What I love most about this lemon blueberry cookie recipe is that it’s no chill and is easy to make in one bowl.

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Lemon Blueberry Cookies Recipe

  • Author: Chef Mia
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Description

These lemon blueberry cookies are soft and chewy lemon filled sugar cookies packed with fresh or frozen blueberries. What I love most about this lemon blueberry cookie recipe is that its no chill and is easy to make in one bowl. Make these blueberry lemon cookies for a wonderfully delicious taste of spring all year long.

Ingredients

Scale
  • 2½ cups (300 g) all purpose flour
  • 1 tsp cornstarch
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • ½ tsp salt
  • 1½ cups (300 g) granulated sugar
  • 3 small or medium lemons, zested ((2 large lemons))
  • 1 cup (226 g) unsalted butter, melted
  • 1 large egg (US), room temperature
  • 1 large egg yolk (US), room temperature
  • 1 tsp (5 ml) vanilla extract
  • 1 cup (105 g) fresh blueberries
  • ¼ cup (50 g) granulated sugar for rolling (optional)

Instructions

  1. Preheat the oven to 375 F (190 C) for about 20-30 minutes before baking the cookies. Line a large baking sheet with parchment paper.
  2. In a small bowl, melt the butter and cool in the fridge for about 10 minutes.
  3. In another bowl whisk together the flour, cornstarch, baking powder, baking soda and salt until well combined.
  4. In a large mixing bowl, whisk the sugar and lemon zest together until they are the consistency of wet sand. Whisk in the cooled melted butter until well combined. Whisk in the egg, egg yolk and vanilla extract until smooth and well combined.
  5. Stir the dry ingredients into the wet until just combined. Gently stir in the fresh or frozen blueberries until combined.
  6. Using a medium cookie scoop (2 tablespoons, 30 ml), scoop the lemon blueberry cookie dough into balls. If rolling the cookies into sugar, roll the cookie dough into the sugar and place onto the lined baking sheet about 3 inches (8 cm) apart.
  7. Bake at 375 F (190 C) for 10 -12 minutes or until the edges of the cookies are set and are a light golden brown.
  8. Cool the chewy lemon blueberry cookies on the baking sheet for 3-4 minutes. Then transfer to a cooling rack to cool completely to room temperature and enjoy!

Lemon Blueberry Cake

This Lemon Blueberry Cake is tangy, sweet, super moist, and creamy. It’s a delicious and beautiful cake. It comes with soft lemon cake layers, a sweet blueberry filling, and an ultra creamy lemon cream cheese frosting. Detailed step-by-step photos and video.

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Lemon Blueberry Cake Recipe

  • Author: Chef Mia
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Description

This Lemon Blueberry Cake is tangy, sweet, super moist, and creamy. It’s a delicious and beautiful cake. It comes with soft lemon cake layers, a sweet blueberry filling, and an ultra creamy lemon cream cheese frosting. Detailed step-by-step photos and video.

Ingredients

Scale
  • 4 heaping cups blueberries, fresh or thawed
  • 1 cup granulated white sugar
  • juice of 2 lemons
  • 3 cups all-purpose flour, spooned and leveled
  • 1 tbsp baking powder
  • ½ tsp salt
  • ½ cup unsalted butter, at room temperature
  • ½ cup vegetable oil
  • 1 ¾ cups granulated white sugar
  • 3 large eggs
  • 1 cup milk
  • ½ cup freshly squeezed lemon juice
  • 2 tsp vanilla extract
  • 1 tbsp lemon zest
  • 1 cup unsalted butter, at room temperature
  • 8 oz cream cheese, softened
  • 2 cups powdered sugar, sifted
  • 1–2 tbsp freshly squeezed lemon juice

Instructions

  1. In a medium saucepan, combine all ingredients and bring to a simmer over medium heat. Cook until the blueberries are soft and the sauce has thickened up and is reduced by 1/3, about 5-10 minutes. Stir constantly.
  2. Remove from heat and let cool to room temperature. It will thicken as it cools.
  3. Preheat oven to 350°F / 175°C. Line the bottom and the sides of two 8" (20cm) baking pans with parchment paper. Set aside.
  4. In a medium bowl combine flour, baking powder, and salt and stir to combine. Set aside.
  5. In a large mixing bowl with a stand or handheld mixer fitted with a whisk or paddle attachment, beat butter, oil, and sugar on medium speed until creamy for about 2 minutes. Add 1 egg at a time and mix until fully incorporated.
  6. Alternately add dry ingredients, milk, dry ingredients, lemon juice, and end with dry ingredients. Stir just until combined. Add vanilla and lemon zest and stir to combine.
  7. Divide batter into the two prepared baking pans equally. Bake for 28-32 minutes or until a toothpick in the center comes out clean. Don't overbake or the cake will be dry. Let cool to room temperature.
  8. In a large mixing bowl, using a handheld or stand mixer fitted with a paddle attachment, whisk butter on medium speed until creamy. Add cream cheese and whisk until smooth and combined.
  9. Sift in powdered sugar and stir until well combined and creamy. Add 1 tbsp lemon juice at a time and stir until smooth and creamy.
  10. NOTE: The frosting should be creamy but firm enough to frost the cake with an offset spatula. If the frosting is too soft, add more powdered sugar. If the frosting is too firm, add more lemon juice. Watch the video and the pictures above to see the consistency of the frosting.
  11. Cut a thin layer off the tops of your cakes to create a flat surface if needed. Then cut each cake in half horizontally.
  12. Place one cake layer on a cake stand or serving plate. Spread 1/4 of the frosting over the cake. The frosting should be higher around the edges that it holds the blueberry filling inside the cake (watch the video and the step-by-step photos for better understanding).
  13. Layer with 1/3 of the blueberry filling (where the frosting is lower). Repeat two more times.
  14. Place last cake layer on top and lightly frost the outside and the sides of the cake with the remaining frosting.
  15. Chill 4 hours in the fridge. Store leftovers in an airtight container in the fridge up to 4 days.

Avocado Toast

Avocado toast is a 5 minute meal that’s totally delicious and easy to make! #avocado #dinneratthezoo

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Avocado Toast

  • Author: Chef Mia
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Description

This avocado toast is fresh avocado mashed with lemon juice, olive oil and seasonings, then spread over sourdough bread. A quick and easy meal or snack option that can be customized in so many different ways.

Ingredients

Scale
  • 4 slices rustic style bread (I use sourdough)
  • 2 medium avocados (peeled, seeded and cut into chunks)
  • 5 teaspoons olive oil (divided use, plus more for garnish if desired)
  • 2 teaspoons lemon juice
  • salt and pepper to taste
  • 2 teaspoons chopped fresh herbs (optional)

Instructions

  1. Brush 2 teaspoons of olive oil over the slices of bread. Toast the bread.
  2. Place the avocado, remaining 3 teaspoons of olive oil, lemon juice, salt and pepper in a bowl. Mash into a coarse paste.
  3. Spread the avocado mixture over the toast. Garnish as desired with olive oil, salt, pepper and herbs. Serve immediately.

Avocado Toast

Avocado toast is a 5 minute meal that’s totally delicious and easy to make! #avocado #dinneratthezoo

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Avocado Toast

  • Author: Chef Mia
Print Recipe

Description

This avocado toast is fresh avocado mashed with lemon juice, olive oil and seasonings, then spread over sourdough bread. A quick and easy meal or snack option that can be customized in so many different ways.

Ingredients

Scale
  • 4 slices rustic style bread (I use sourdough)
  • 2 medium avocados (peeled, seeded and cut into chunks)
  • 5 teaspoons olive oil (divided use, plus more for garnish if desired)
  • 2 teaspoons lemon juice
  • salt and pepper to taste
  • 2 teaspoons chopped fresh herbs (optional)

Instructions

  1. Brush 2 teaspoons of olive oil over the slices of bread. Toast the bread.
  2. Place the avocado, remaining 3 teaspoons of olive oil, lemon juice, salt and pepper in a bowl. Mash into a coarse paste.
  3. Spread the avocado mixture over the toast. Garnish as desired with olive oil, salt, pepper and herbs. Serve immediately.

Avocado toast with slow roasted garlic, tomatoes and caramelized onions

This avocado toast offers various delicious flavors. Creamy avocado, roasted sweet-sour tomatoes, garlic & topped with caramelized onions on crunchy ciabatta bread.

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Avocado Toast with slow-roasted garlic, tomatoes, caramelized onions and mozzarella di buffola

  • Author: Chef Mia
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Description

This avocado toast offers various delicious flavors. Creamy avocado, roasted sweet-sour tomatoes, garlic & topped with caramelized onions on a crunchy ciabatta bread.

Ingredients

Scale
  • 2 large slices Ciabatta bread (about 150grams each, or 1/4 to 1/6 of a loaf of bread)
  • 500 grams cherry tomatoes
  • 2 pieces red onion
  • 1 ball buffalo mozzarella (or several smaller balls)
  • 1 bulb garlic
  • 1 tbsp honey
  • 1 tbsp butter
  • 2 pinch coarse sea salt
  • 1 pinch pepper
  • 2 tbsp olive oil
  • 1 branch rosemary

Instructions

  1. Cut the top of a garlic bulb and place into a medium casserole.
  2. Wash and stab the cherry tomatoes with a knife. (this helps to get the juice out while roasting). Put into the casserole aswell
  3. Peel and cut onions in medium slices and put into the casserole seperated from the tomatoes.
  4. Add olive oil on top of all vegetables with a little extra on the garlic bulb. Add a pinch of pepper and salt. Add some honey on top of the onions.
  5. Roast the vegetables in the oven at around 150-200° Celsius / 300-290° Fahrenheit for about 45 minutes or until soft and caramelized. Put some aluminum foil on top of the casserole (from beginning or later). This helps to steam the vegetables a little.
  6. When the vegetables are soft and the onions are caramelized, take them out of the oven. Squeeze the garlic into a small bowl and mix together with some butter into a soft spread.
  7. Toast the bread with some oil in a hot frying pan or without oil in a toaster.
  8. Layer all ingredients and add an extra pinch of sea salt at the end.
  9. Enjoy your delicious avocado toast!

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