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
- 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).
Please read my full post for additional recipe notes, tips, and serving suggestions!
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 :)
Averie @ Averie Cooks says
Gorgeous pics for a gorgeous cookie – so light and airy looking and cookies with blueberries – doesn’t get any better!
Rosa Mayland says
Wonderful! Those cookies look amazing. I bet I could not stop with one…
Erin @ The Food Doctors says
You are so brave! I would love to go to culinary school, and I always feel like my techniques in the kitchen are lacking. Cheers to you, and cheers to Julia. She inspired so many of us.
Aw what a sweet post:) It’s amazing how people can touch and impact our lives so deeply. The cookies look scrumptious!
Parsley Sage says
Very touching tribute! I think its lovely to be so inspired by someone :)
Nami | Just One Cookbook says
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!!
Libby @ theveryveryhungrycaterpillar.com says
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 are calling my name! I love anything with blueberries thrown in! :)
I love the idea of turning scones into cookies! These look light and fluffy and full of flavor!
Jenny @ BAKE says
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
Carolyn Chan says
What a beautifully inspiring story ! Thank you for sharing.
Veronica of Muy Bueno says
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.
Jennifer Farley says
This isn’t her recipe, it’s mine :)
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.
Carrie @ poet in the pantry says
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 so simply delicious! I can’t wait to make them!