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.
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.
Homemade Buttermilk Substitute
Did you know you can make homemade buttermilk from scratch to use in this recipe? Save yourself a trip to the store by checking out my post How To Make Buttermilk Substitute!
Blueberry Buttermilk Cookies
Ingredients
- 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)
Instructions
- 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).
Please read my full post for additional recipe notes, tips, and serving suggestions!
Nutrition
Recipe Troubleshooting
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Laura (Tutti Dolci) says
What a sweet tribute to Julia – so touching to read about how she inspired you personally!
And the cookies – yes please! I’d like the stack right now for a midnight (almost) snack :).
Barbara Bamber | justasmidgen says
Well, isn’t that just the most wonderful story? I love reading about people who search about and find their calling in life. What culinary school did you go to? Do you bake/cook outside of your blog then? How rewarding your life must be now. Julia would be proud:D
Savory Simple says
Thanks, Barbara! I attended L’Academie de Cuisine just outside of DC. After school I worked in restaurants for a year but that wasn’t my scene. Right now I mostly bake & cook for the blog or friends/family. But I also teach cooking classes on occasion or assist at events.
Roger Stowell says
Beautiful shot and lovely recipe:)
Baker Street says
Oh Jen! What a great tribute to Julia! These cookies look soooo good! Love the lemon drizzle on top.
Choc Chip Uru says
A beautiful tribute my friend, these look simply wonderful :D
Thank you for this recipe!
Cheers
Choc Chip Uru
Lorraine @ Not Quite Nigella says
A lovely tribute to Julia! I wonder if she knew that when she visited France, that she would inspire so many to such delicious heights :)
movita beaucoup says
Lovely. Julia was an inspiration of epic proportions, but so are many food bloggers. I mean, that’s part of the reason I’m heading to baking school – at age 40! So, thanks to you for the inspiration you send out into the cosmos. And congrats on believing that there was more out there waiting for you…
Savory Simple says
Very exciting! Good luck with school and I can’t wait to hear all about it.
Mary Ellen @ Pâte à Chew says
These cookies look great. I’m happy to hear that Julia moved you in the right direction and you’ve found happiness in your work!
Rosemary Mullally says
Pretty cookies :)
Joan@Chocolate and More says
I so happy that you found your passion and now share it with us through your blog. These cookies sound fabulous! Happy Birthday Julia!
Grubarazzi (@Grubarazzi) says
I can relate almost completely with your story. Always pushing forward yet not entirely sure you are doing something you love. Always missing something…then it all made sense. Julia was always there in the background whispering in my ear I just didn’t hear her. I’m finishing what I started with school this May, but my dream is to reward myself with culinary school. I will be 33… wow. These cookies are lovely.
Savory Simple says
Sometimes the answers are right in front of us, we’re just not paying attention.
Lan | angry asian says
i remember when you announced you were going to culinary school — i was not a skeptic, i was so ecstatic for you, so excited that i wanted to tag along for the ride. i’m am thrilled at where you are now, how happy you are and i so enjoy reading and hearing about your journey.
i’ve always had a fondness for buttermilk cookies, and adding in the sweet tartness of blueberries makes it all the better, i bet.
Savory Simple says
You were one of the few people who didn’t look at me like I’d just announced I was running for president! I will always appreciate that.
melissa@the hungry artist says
Yummy looking cookies.
There’s a cute picture book illustrated by Jessie Hartland coming out to coincide with Julia’s b-day. :)
Jill says
Very pretty cookies. Beautiful pictures.
Love Julia Child. She’s truly an inspiration.
Valerie says
Way to go, Jen! I love that you held your ground and went after something that everyone else wasn’t quite sure of! Love these cookies (buttermilk and blueberries, yes!), and Love your story!
I was an English major too! Such a lucrative field, isn’t it? (I love the way Garrison Keillor’s, A Prairie Home Companion, pokes fun at us.) ;-)
Savory Simple says
You know, I wasn’t quite sure either. Others weren’t giving me more confidence, that’s for sure, but for the entire year I wondered if I was making a huge mistake. But sometimes you just have to follow your first instinct and ride out the storm. I’m glad I did.
I have a habit of picking lucrative fields ;)