Blueberry Buttermilk Cookies

These blueberry buttermilk cookies are light, moist and cake-like. They’re like blueberry muffins in a cookie form! The buttermilk makes them extra tender. 

If Julia Child were alive today she’d be over 100 years old. It’s quite weird to think that someone I never met had such a dramatic impact on my life. Ten years ago I was in a very different place. I was struggling to find meaning in my life and joy in my career.

I spent most of my 20s agonizing over my job. I earned a good living but was desperate for more. I wasn’t one of those kids who always knew what she wanted to be when she grew up.

I was an English major, not because I wanted to be a professor but because I loved reading and writing. After receiving my bachelors degree I moved on to IT training because it seemed like a good way to make a living.

But once the memories of student life were fading and I had settled into my profession, I was unhappy. I became obsessed with the notion that I’d never truly be happy until I was passionate about my work. But nothing fit the bill.

Over the next several years I went back to school multiple times and always quit soon after I realized I was headed in the wrong direction yet again. I frustrated loved ones (and myself) with my indecisiveness. But I knew there was something out there, that ONE THING that would bring me satisfaction.

When I read Julia Child’s My Life in France, everything changed. Not overnight. It was a gradual, slow change.

An overhead photo of this blueberry buttermilk cookies recipe

I connected with Julia’s story. I saw myself in her gleeful delight over small details such as a beautiful neighborhood or a delicious butter sauce. She moved to Paris and discovered her passion for food and cooking.

I was doing a lot of international travel at the time and was becoming increasingly more interested in food and discovering new cuisines. Julia enrolled in Le Cordon Bleu at age 37. I was 29 and wanted to learn to be an amazing cook.

Finally, after a lot of debate and many skeptical looks from friends and family, I decided to leave my job and attend culinary school. I thought ‘If Julia can do this, so can I.’ She made me believe that anything is possible. It’s cheesy but it’s true.

And here I am, several years later, infinitely more happy. Thank you, Julia. For everything.

The recipe I’m sharing today is not one of Julia’s (check out her wonderful buttermilk scones here). Today’s recipe is just a simple cookie, made from the leftovers in my refrigerator. I bet she’d like them. They’re light, moist and cake-like.

Blueberry Buttermilk Cookies - soft, light and cake-like
Print Pin Recipe

Blueberry Buttermilk Cookies

5 from 3 votes
These blueberry buttermilk cookies are light, moist and cake-like.
Course Dessert
Cuisine American
Keyword blueberry buttermilk cookies
Prep Time 15 minutes
Cook Time 15 minutes
Chill Time 15 minutes
Total Time 45 minutes
Servings 31 cookies
Calories 140
Author Jennifer Farley


  • 13 ounces all-purpose flour (approximately 3 cups)
  • 2 teaspoons lemon zest
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 6 ounces unsalted butter, room temperature
  • 11 1/2 ounces granulated sugar (approximately 1 1/2 cups)
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 2/3 cup buttermilk
  • 2 cups blueberries (frozen or fresh)


  • Preheat the oven to 350 degrees F. Line one large or two regular baking sheets with parchment paper.
  • In a medium-sized bowl, whisk together the flour, zest, baking soda and salt. 
  • In a stand mixer with the paddle attachment, cream the butter and sugar together until light and fluffy, about 3 minutes on medium high speed. Add the vanilla and mix for another 15 seconds to combine.
  • Turn the mixer speed to low and add the eggs, one at a time, allowing the first to fully incorporate before adding the next. Scrape down the side of the bowl all the way to the bottom after the second egg. With the mixer on medium speed, alternate between adding the flour mixture and buttermilk, until all of the ingredients are incorporated, starting and ending with the dry. 
  • Using a spatula, stir in the blueberries. 
  • Use a 2-tablespoon scoop to portion the cookie dough onto a parchment-lined sheet pan. Space the cookies at least 1 1/2 inches apart (you may need to cook them in batches). Allow to chill for 15 minutes.
  • Bake for 15 minutes, or until the edges are just starting to brown. Transfer the cookies to a cooling rack after a few minutes.  
  • Store cookies in an airtight container in the refrigerator for up to 2 weeks (possibly longer, but they'll taste best within 2 weeks).


Calories: 140kcal | Carbohydrates: 21g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 23mg | Sodium: 67mg | Potassium: 33mg | Sugar: 12g | Vitamin A: 3.4% | Vitamin C: 1.4% | Calcium: 1.2% | Iron: 3.6%

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About Jennifer Farley

Jennifer graduated from the Culinary Arts program at L’Academie de Cuisine, and has worked professionally as a line cook, pastry chef, and cooking instructor. Her cookbook, The Gourmet Kitchen, was published in 2016 by Simon & Schuster.

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  • Hi Jen! I really love the look of these cookies and the cover photo. That a great tribute to Julia Child and your real-life story now starts inspiring other bloggers and readers. It’s nice to know that someone who’s very successful also went through some difficult time – gives hope to people that if we really want something we can achieve it! I love your cookies have buttermilk in it, and my favorite blueberries. Saving this recipe and hope to bake these soon!!

  • I can certainly identify with your story (indecisiveness, uncertainty, family pressures etc). Good on you for signing up for culinary school. I’m sure you will find true happiness and we, your readers, look forward to hearing about this stage in your life :) I’m not ready for culinary school (at least for now) but I’m in a much happier place now than I was even just a year ago and I believe that things will only get better. Thanks for sharing.

  • these cookies look amazing! I’m really glad you found a career you love. I’m always so impressed by how talented you are, I love reading your blog it’s always so beautiful and inspiring

  • I live in Germany and about a month ago, finished reading Julia Child’s “My Life in France”. I too fell in love with her, her zest for food, the little details about living and of course France. Thanks for sharing her recipe here. I can’t wait to try it. I”m sure it’s divine.

  • Thanks for sharing this wonderful recipe, but I can’t seem to find when to add the blueberries in the recipe. You might have missed it out.

  • Julia’s story is so inspirational. I discovered her (and my passion) in going back to school when I was 32 (for an English degree–go figure!). The most important part is that it’s never too late for what you truly love. Culinary school has been on my radar a few times, but with a family to support, it hasn’t happened yet. Maybe someday. In the meantime, I’m okay with where my life is right now. And I’m glad you have found your passion–and have taken it to the next level recently!

  • These cookies look great, only one question, wonder if I could use some other ingredient instead of egg…any suggestions please, anyone.

  • Hi Jennifer! These cookies sound delicious! And thanks for sharing your story :) Very inspirational. Just wondering, would the cookies be great by themselves, without the glaze? I usually don’t like things that are too sweet/most glazes. Do you think eating just the cookies would be too bland? Let me know! Thank you!

  • I couldn’t imagine Julia not liking these cookies. They are delicious, light, and I’m pretty sure I’ve already eaten a half dozen. I love the blueberry and lemon combination. Great recipe! Thanks for sharing!

  • I loved learning about your journey. My mom always watched The French Chef, so in a way, I’m certain Julia influenced me. These looks look terrific!!