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
For immediate help troubleshooting a recipe, please email me using the form on my contact page. I’ll try to respond to urgent questions as quickly as possible! For all general questions, please leave a comment here :)
Jennifer @ Mother Thyme says
Such a beautiful and inspiring story! Thank you for sharing! I love hearing stories like this and love following all your fabulous recipes and looking at your stunning photos! These cookies are mouthwatering!
Jenn and Seth says
your cookies are beautiful! and i just love this post :)
Liren says
My Life in France moved me with each read, too! I love how Julia has impacted all of us, and so impressed that you followed your dreams for a more fulfilling life. I am sure she would love these cookies, but would love your passion even more!
Jackie @ Domestic Fits says
I’m completely on the same page. Until just a few years ago I felt guilty (so weird, I know) for pursuing a career in something that I loved and didn’t feel like “work.” I’ve always been so inspired by how Julia changed careers when she was almost 40. It made me feel the same way, “why not me too?”
And I think you’re right. I think she would have loved these cookies.
Jen @ The Scrumptious Pumpkin says
Loved your personal story! Cooking brings happiness to me in a way my job never will, so I think it’s inspiring! Love, love the idea of blueberry cookies – they look delicious and addictive! :)
yummychunklet says
What fun sounding cookies! I definitely thought they were going to be muffins.
Roxana | Roxana's Home Baking says
how sweet if your post to Julia. She was an inspiration to most of us and will be for years to come.
Your cookies sound so light, love the blueberry and buttermilk combo.
Liz says
What a great tribute to Julia…I’m certain she’d be delighted to know how she influenced your career path :) PS…yummy cookies!
Patty says
Isn’t it wonderful to be inspired by an accomplished woman like Julia Child;-) you’ve written a lovely tribute to her as well as shared a blueberry treat that we can all enjoy;-)
Mama's Gotta Bake says
Yum, they look like little cakes. I’ve gotta make them!
keelymarie says
Great post! Have you read Lunch in Paris by Elizabeth Bard? Not quite Julia Child but it is full of romance, struggling to find direction, love affair with food, recipes, and of course Paris.
Savory Simple says
It sounds right up my alley :)
claire @ the realistic nutritionist says
OH gosh Jen these are BEAUTIFUL!!!!!!
Suzanne Perazzini says
Julia was an inspiring woman with her joy at the simple things. I have had several careers already in my life and I did a language degree, which really is good for nothing except travelling, which I love. I am now sitting in an office making someone else rich and I am so not happy. The food blogging has already opened doors but not enough to give up the day job yet. Congratulations on getting where you want to be.
Savory Simple says
You’ll get there, just be patient and keep pushing yourself forward.
Baking Serendipity says
I know about frustrating myself and my family over career indecision all to well. And I love blueberries! They would make such an awesome cookie :)
Monet says
Hi Jen. What a wonderful tribute to Julia. I’m sure she would love them! And I’m sure I would love them too! Thank you for sharing them with me.