Pressure Cooker Lemon Blueberry Cookies
These moist and tender lemon blueberry cookies are steam-baked in a pressure cooker and finished in the oven for perfect golden edges and a burst of citrus flavor in every bite.
Equipment
- 1 Mixing bowl Large
Ingredients
Main Ingredients
- 2 ¾ cups All-purpose flour
- ½ teaspoon Baking powder
- ½ teaspoon Baking soda
- 1 teaspoon Salt
- 1 cup Unsalted butter melted and slightly cooled
- 1 ¼ cup White granulated sugar
- ¼ cup Light brown sugar packed
- Zest of 2 Lemons
- 1 tablespoon Lemon juice freshly squeezed
- 1 Large egg room temperature
- 1 Egg yolk room temperature
- ¾ cup Frozen wild blueberries
Instructions
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, mix melted butter, white sugar, and brown sugar until smooth and creamy.
- Stir in lemon zest, lemon juice, egg, and egg yolk until well combined.
- Gently stir in dry ingredients just until dough forms.
- Fold in frozen blueberries carefully to avoid breaking them up.
- Scoop tablespoon-sized dough onto parchment-lined sheet, spaced 2 inches apart.
- Place baking sheet in pressure cooker basket, add 1 cup water to base, seal and pressure cook on high for 8 minutes.
- Allow natural release, then transfer cookies to oven and bake 12–14 minutes until edges are golden.
- Let cool 5 minutes on sheet, then transfer to wire rack to cool completely.
Notes
Store cookies in airtight container for up to 3 days. Add a slice of bread to keep them soft. Freeze dough for future batches.