Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup Greek yogurt or sour cream
- 1 cup fresh blueberries
- For the cheesecake swirl:
- 4 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1 teaspoon lemon juice
Instructions
- In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, cream the butter and sugar until light and fluffy. Beat in the egg and vanilla. Gradually mix in the dry ingredients, then fold in yogurt and blueberries.
- In a small bowl, blend cream cheese, powdered sugar, and lemon juice until smooth to make the cheesecake swirl.
- Preheat oven to 350°F (175°C). Line baking sheet with parchment. Drop spoonfuls of cookie dough, top with small dollops of cheesecake mixture, and swirl gently with a toothpick.
- Bake for 12-15 minutes until edges are golden. Cool on a wire rack before serving.
Notes
- Use fresh or properly thawed frozen blueberries to prevent excess moisture.
- Optional: add blueberry extract for a more intense flavor.
- Sprinkle coarse sugar on top before baking for extra crunch and visual appeal.
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 180 Kcal
- Sugar: 12g
- Sodium: 70mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg