Sourpuss Turned Sweet

My last post didn’t publish correctly… I was thanking you for all of the thoughtful comments you left on my sweet and sneaky veggie series! I also asked what vegetables you’d like to see in the next sequel series, so please leave a comment with your requests!


And now on to fruits


blueberry lemon yogurt cookies


Everyone I know owns a lemon tree. My coworkers, my parents, the mailman, the speedy grocery cashier, that one house on my morning running route… Everyone but me.


I sulked for a while over that fact. They were so lucky; they could walk outside and pick citrus any time a lemonade, lemon bar, or lemon meringue pie craving hit. Me, I had to plan ahead for my cravings to ensure I wrote “lemons” on my weekly grocery list.


But then the light bulb in my brain flickered on…  


blueberry lemon yogurt cookies


Those trees sprout more than enough fruit to feed an entire army as it is. Most of the lemons ripened too quickly and fall to the ground to rot, where they’re attacked by ants. So maybe, to prevent unnecessary lemon suffering, my friends would give me their extras.


My hypothesis worked! A coworker lugged in a grocery bag full of lemons and plopped in on his desk for me to enjoy. And I immediately drove home to bake cookies.


blueberry lemon yogurt cookies


Blueberry Lemon Cookies

modified from this recipe

makes about 2 dozen

These taste even better if you let them sit in an airtight container overnight! Top with a little cream cheese for an extra tang.

1 c. all-purpose flour

1 tsp baking powder

¼ tsp salt

¾ c. plain nonfat Greek yogurt

½ c. sugar

1 egg white

½ tsp vanilla

1 tsp lemon zest (about 2 small or 1 medium lemon)

½ c. blueberries

  1. Preheat the oven to 375°, and line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. In a separate bowl, stir together the yogurt and sugar. Add in the egg white, vanilla, and lemon zest, mixing well. Add in the flour mixture, stirring just until incorporated. Gently fold in the blueberries.
  3. NOTE: At this point, if the dough is too sticky to work with, refrigerate for 20-30 minutes until slightly firmer. You won’t be able to shape or roll the dough out though!
  4. Using two spoons, drop a spoonful of dough onto the prepared sheets, repeating with the remaining dough. Bake at 375° for 12-14 minutes, or until firm. Cool on the pan for 5 min before turning out onto a wire rack to cool completely.


blueberry lemon yogurt cookies



February 4, 2013. Tags: , , , , , , , , , , , . Baked Bliss, Delicious Desserts.


  1. Hannah @ Dispatches from the Gypsy Roller replied:

    These look delicious – blueberry and lemon is one of my favourite flavour combinations 🙂

  2. IRENA & dots replied:

    These would look as perfect couple to my morning white coffee 😉

    • foods for the soul replied:

      I’d gladly give some to you! I’m not much of a coffee expert; what is white coffee? I’ve only heard of it served black (or mixed into one of those fancy latte or macchiato drinks).

  3. Liz replied:

    cute photos–like the cookies sitting on the lemons. Coming from Minnesota, I can’t even imagine having a citrus tree in your yard. Or at least to know someone nearby who does. envy envy envy! (in a friendly way, of course:-))

    • foods for the soul replied:

      Thanks! I had a fun time trying to get the cookies and lemons to balance… Imagine lemons rolling all over the tabletop and nearly squashing the cookies! ;]

      I’ve decided that I really want a lemon tree in my future backyard. A friend of mine suggested planting one now in a pot so that it’d be nearly full-grown by the time I could buy a house!

  4. fkampf replied:

    These will be perfect when spring arrives!

    • foods for the soul replied:

      So true! And didn’t the groundhog fail to see his shadow? So spring should be arriving soon this year! ;]

  5. noodle21 replied:

    Those look delicious! Can you use frozen blueberries?

    • foods for the soul replied:

      Probably! I haven’t tried with frozen, but it should work just fine if you thaw them out before mixing them into the cookie dough. It’s worth trying, especially right now when blueberries aren’t exactly in season!

  6. Brittany replied:

    I am convinced that blueberry and lemon were made to go together in cookies, cakes, pies, and all things sweet!! These look delicious.

    • foods for the soul replied:

      I hadn’t thought of pies — that’s brilliant! Maybe some sort of lemon custard with blueberries on top? Or maybe I could mix the blueberries into the crust! Hmm…

  7. BekAtCrave replied:

    Haha planting a seed in another’s brain works out so well doesn’t it 😛 Sneaky and smart 😉

    • foods for the soul replied:

      Thanks! I figured it was a win-win — I gave that coworker a baker’s dozen of these cookies!

  8. thesensiblescrap replied:

    Hi! You have a fabulous blog, so I’ve nominated you for the Very Inspiring Blogger Award! If you’d like to participate, here are the rules:

    • foods for the soul replied:

      That’s so sweet of you; thank you!! I’m really touched that you’d nominate me.

  9. snati001 replied:

    I love that you use Greek yogurt in this yummy-looking cookie. I’m not much of a fan of yogurt except for Greek yogurt 🙂

    • foods for the soul replied:

      Greek yogurt is definitely my favorite yogurt too! I love how thick it is — and how much protein I can get! I like to mix in a little jam or peanut butter to flavor it sometimes too.

  10. Melisa R replied:

    These really do look delicious. I have to try them!

    • foods for the soul replied:

      Thanks; I hope you enjoy them! I know I did… I ate 6 in less than 4 hours after taking them out of the oven! (I told myself they were healthy so I didn’t feel quite so guilty…)

  11. More Than Greens replied:

    The photo with the cookie dough on top of the lemons is too cute!

    And the cookies look delicious. =)

    • foods for the soul replied:

      Thank you! It was interesting trying to get all of the lemons in a line and the cookies balanced on top… I nearly had cookies rolling all over the table and getting squashed by the lemons!

  12. Rachael (Fuji Mama) replied:

    So glad you enjoyed them!

    • foods for the soul replied:

      I couldn’t stop eating them; they were just too good! I hope you don’t mind that I combined the lemon flavor in the frosting into the cookie instead. I absolutely loved them, so thank you for sharing the recipe!

  13. gilbydan replied:

    Trying these……NOW! These seriously look amazing. Can’t wait to try.

    • foods for the soul replied:

      I hope you enjoy them! I certainly did — I ate 6 as soon as they popped out of the oven! (I justified it by reminding myself how much yogurt and blueberries were in them… Two really healthy ingredients, right?)

  14. ArunaAdvaney replied:

    These look great!

    Is it okay to use the whole egg? I don’t care about the calories or cholesterol in the yolk, but will leaving the yolk in ruin the consistency? Also, can I use frozen blueberries?


    • foods for the soul replied:

      Thank you!

      I haven’t tried using the whole egg, mainly because I was trying to keep these fat-free, but I’m sure it’d be just fine. If they turn out slightly runny, you could try adding a touch more flour or refrigerating the dough until it reaches a more workable consistency.

      Frozen blueberries should work wonderfully. Hope this helps!

      • ArunaAdvaney replied:

        Wow, that was fast! Thanks! 🙂

      • foods for the soul replied:

        You’re welcome! I’d love to hear how the recipe modifications turn out if you decide to try it. :]

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