Blueberry Shortcake Cookies

Fresh local blueberries are still a little while away here, but luckily my usual grocery spot had some really nice non-local ones recently. I’ve so been looking forward to berry season, so I just couldn’t resist.

These cookies are a bit of a breakfast-dessert hybrid. They’re almost biscuit-like, yet they’re sweet enough to work well for dessert. That’s baking versatility at its finest!

Blueberry Shortcake Cookies are soft, sweet cookies made with yogurt and packed with fresh blueberries! - Bake or Break

The addition of yogurt adds a nice flavor and helps make the cookies tender and moist. I opted for vanilla yogurt, as that’s what I always have in my refrigerator. Feel free to use plain yogurt or up the blueberry ante with blueberry yogurt.

Scroll past the recipe for a wonderful giveaway from Q Squared!

Blueberry Shortcake Cookies

Prep Time: 15 minutes

Cook Time: 25 minutes

Yield: about 20 cookies

Blueberry Shortcake Cookies


  • 2 cups fresh or frozen blueberries
  • 1 teaspoon fresh lemon juice
  • 1/2 cup granulated sugar, divided into 2 tablespoons and 1/4 cup + 2 tablespoons
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 to 1 teaspoon lemon zest
  • 1/2 teaspoon salt
  • 6 tablespoons unsalted butter, cold and cut into small pieces
  • 1 cup vanilla yogurt
  • sanding sugar


Preheat oven to 375°. Line baking sheets with silicone liners or parchment paper.

Combine blueberries, lemon juice, and 2 tablespoons sugar. Set aside.

Whisk together flour, 1/4 cup + 2 tablespoons sugar, baking powder, lemon zest, and salt. Add butter and mix using a pastry blender, a fork, or two knives. Mix until the mixture resembles coarse crumbs.

Stir in yogurt. (Dough will be thick.) Carefully fold blueberry mixture into dough.

Drop dough by 3 tablespoon portions onto prepared baking sheets.* Place cookies about 2 inches apart.

Sprinkle each cookie with sanding sugar.

Bake 20 to 25 minutes, or until cookies are golden brown. Cool on pans on a wire rack for 10 to 15 minutes. Then, transfer cookies to a wire rack to cool completely.


*If you have a 3-tablespoon scoop, this is the time to use it!

Recipe adapted from Stonyfield.

Recently, Q Squared shared their lovely Peony collection with me. You can see a couple of the pieces in the photos above, plus more of the collection pictured below. Q Squared has such a wonderful line of dinnerware and serveware. I’ve always had a weakness for beautiful pieces like these, and I’m so happy to get to share with you!

Q Squared Giveaway | Bake or BreakPhoto courtesy of Q Squared

One lucky Bake or Break reader will receive a large platter and six appetizer plates from Q Squared’s Peony collection. These pieces are perfect for springtime entertaining or for a special Mother’s Day gift.

See the widget below for entry details and requirements. Please note that the winner must be a U.S. resident 18 years or older. If you are unable to see the widget, make sure your browser is updated or try viewing this page in another browser.

Be sure to add bakeorbreak at gmail dot com to your contacts so that a winning email from me doesn’t end up in your spam folder. If a winner doesn’t respond to my email within 48 hours, another winner will be chosen.

Good luck!

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