Strawberry, Blueberry and Lemon Biscuits

Even though I am trying to eat more healthy and cut back on refined foods, I still love baking and like to enjoy tasty treats.

This recipe has been sitting on my “to try” shelf for weeks and I could not pass up the long weekend to give them ago.

The recipe was adapted from Baker Bettie’s Soft and Fluffy Blueberry Lemon Cookies and even though she is also on a health rampage I am sure she will agree that these cookies are so yummy.

They are very tasty, delicate and lovely to eat. Mine turned out almost like mini-scones so they were even good for breakfast or a snack.

So the next time you are looking for a treat, enjoy these. At least they have some fruit…

Lots of Fruit

Soft and Fluffy Blueberry Lemon Cookies


  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 eggs, room temperature
  • 2 teaspoon pure vanilla extract
  • Zest of one lemon
  • Juice of one lemon
  • 3 ¼  cups flour
  • ½  teaspoon baking powder
  • ½  teaspoon baking soda
  • ½  teaspoon cinnamon
  • ½ teaspoon sea salt
  • ½ cup blueberries, whole
  • ¾ cup strawberries, diced


  1. In the bowl of a mixer fitted beat the butter and sugar with a paddle attachment until light and fluffy

    Beat the butter and sugar

  2. Beat in the eggs one at a time
  3. Mix in the vanilla essence, lemon zest and lemon juice
  4. In a separate bowl whisk together the flour, baking powder, baking soda, cinnamon and salt
  5. Slowly add the dry ingredients into the butter/sugar/egg mixture with the mixer on the slowest speed
  6. Mix until incorporated, scrapping down the bowl if necessary
  7. With a spoon, fold in the blueberries and strawberries gently
  8. Allow the dough to cool in the refrigerator for at least an hour or overnight
  9. Preheat oven to 1800C/350F and line baking tray with paper
  10. Place 1 teaspoon sized heaps of dough onto the baking sheet
  11. Bake for 11-14 minutes until the bottoms look slightly browned (the edges should not brown)
  12. Place on wire rack to cool

    Cooling, warm from the oven

    Perfect with a cup of tea...

22 thoughts on “Strawberry, Blueberry and Lemon Biscuits

  1. Oh, these look delicious! I am definitely a biscuit fan :). Your pictures of the baking process are also terribly beautiful :).

  2. Beautiful lady! And yes, I do agree these cookies hit the spot. Did you use cake flour? or all-purpose flour? They do look more dense, more scone like… and that sounds like a lovely breakfast!

    • Thanks for visiting 🙂 I did use all purpose flour (and followed your conversion) hence they were more dense. But so tasty all the same. The perfect tea biscuit. I was thinking that these could be an easy conversion with a healthier flour, a spelt or buckwheat perhaps… Do you think it could work?

      • I really haven’t worked with either of those flours so I can’t speak to that. I do know that both flours are heavier than all-purpose so I would maybe use 1/4 cup less and also try adding another 1/4 tsp of baking powder to lighten them up. But of course this is all speculation as I’ve never actually tried it.

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