Lemon Blueberry Cheesecake Cookies

You’d think with a blog called Peanut Butter and Bacon, I would have posted a peanut butter or bacon recipe by now.  Yeah, I’ll work on that…  In the mean time though, I’ve got more cookies!  Lemon Blueberry Cheesecake Cookies to be exact. 

These little cookies are very good.  The texture of it almost reminds you of a muffin.  So you should probably totally eat these for breakfast, right?  Sounds like a good plan to me.  I made them exactly how the recipe is posted, but next time I might just skip the cream cheese in the middle.  It was good with, but would be just as good without I think. 

I found this recipe on the blog Hot Pink Polka Dot. I just love her pictures, she’s a great photographer!  Me on the other hand?  I’ve got a ways to go!   Either way, these are GOOD.

 

Image

Lemon Blueberry Cheesecake Cookies
Makes about 3 dozen cookies.
Source: Hot Pink Polka Dot.

1 cup unsalted butter, room temperature
1 cup granulated sugar
Zest of 1 lemon
3 tbsp lemon juice
2 eggs
1/2 tsp baking soda
1/2 tsp baking powder
1 tsp salt
3 cup flour
1 cup blueberries

1/2 pkg cream cheese, cut into 1 tsp cubes

Preheat the oven to 350 degrees and position a rack in the center. Line your baking sheets with parchment paper and set them aside.

In a large bowl with an electric mixer cream together the butter and sugar until it’s light and fluffy. Blend in the lemon zest, juice and eggs. Make sure to scrape off any bits of zest that stick to the mixer paddle.

In a separate bowl whisk together the baking soda, baking powder, salt and flour then mix it into the wet ingredients. Gently fold in the blueberries so as not to burst any. Refrigerate the dough for about 15 – 20 minutes to make it stiff enough to roll.

For each cookie, roll 1 heaping tbsp of dough into a ball then flatten it slightly into a disc shape. Place a 1 tsp cream cheese cube into the center and form the dough around it creating a ball again. Bake them for about 10 – 14 minutes until the edges brown slightly. Transfer them to a cooling rack and enjoy!

Blueberry Stack Cake

My dad’s absolute favorite kind of dessert is something with fruit in it.  Especially blueberries or cherries.  I’m always trying to find fun new cakes and cupcakes and treats to make him for his birthday that incorporates one of these two fruits. 

I stumbled across this recipe at food.com.  It sounded like the perfect birthday treat for my dad.  The picture isn’t that great — so I recommend following the link to food.com and checking out some more pics posted by other members there.  This cake is so delicious and pretty because of all the layers (there are 5 layers of cake).  I’m not even a huge blueberry fan and I went nuts over this.  I have also made it using raspberry pie filling and that was great too. 

Blueberry Stack Cake

CAKE

  • 1 butter recipe cake mix, any brand
  • 1/2 cup butter, softened
  • 4 eggs
  • 2/3 cup milk
  • 1 tablespoon vanilla extract
  • 1/2 tablespoon almond extract

FROSTING

  • 1 1/2 cups sugar
  • 8 ounces cream cheese, softened
  • 1 (9 ounce) carton frozen whipped topping, thawed
  • 1 (21 ounce) can blueberry pie filling

Combine cake mix with remaining ingredients in large mixer bowl; beat until thoroughly mixed and batter smooth.
Pour by 2/3 cupfuls into 5 separate 8″ round cake pans.
Bake each layer at 325°F for 15-20 minutes, or until toothpick inserted in center of cake comes out clean.
Cream together sugar and cream cheese; fold in whipped topping until smooth.
Spread thin layer of frosting over bottom cake layer, then top with thin layer of blueberry pie filling.
Repeat until all layers are used.
When all layers put together, frost top and sides of cake with frosting and blueberry pie filling.
Chill for at least 2 hours before serving; store cake in refrigerator.