This Blueberry Lemon Biscotti is incredibly delicious! Twice baked to crunchy perfection and loaded with dried blueberries and lots of tangy lemon flavor!
I think I have a biscotti addiction folks. There I said it.
I have made biscotti at least 10 times this summer. Now I don’t eat it all myself. I do share. It’s not easy.
My Anise Biscotti from this past Christmas is one of my all time favorites, but this Blueberry Lemon Biscotti is a close second for sure.
Why You’ll Love this Recipe
If you’re a fan of crispy cookies this biscotti is for you.
In my opinion, it’s one of the easiest cookie recipes to make. Most of the ingredients are pantry staples.
The recipe makes a nice amount (roughly 24 pieces), so it’s perfect for sharing.
Ingredients You’ll Need
- all-purpose flour
- baking powder
- salt
- unsalted butter
- granulated sugar
- large eggs
- lemons
- vanilla extract
- dried blueberries
Step-By-Step Instructions
The first step is to whisk together your flour, baking powder and salt.
The second step to add your lemon zest to your granulated sugar and use your fingers or a fork to mash the two together.
Then you’ll cream your butter and lemon sugar with a hand mixer until light and fluffy, about 2 minutes. Add the eggs, one at a time, then add your tablespoon of freshly squeezed lemon juice and vanilla extract and continue to mix until well combined.
The next step is to slowly add the flour mixture to the butter mixture, adding the extra two tablespoons of flour if your dough appears to be too sticky. I added the extra two tablespoons. Gently add the dried blueberries. Form the dough into a large ball and then divide the dough into two equal portions.
A Few Cook’s Notes for Blueberry Lemon Biscotti
You can purchase dried blueberries at most local food stores. If you’d like to purchase a large bag then head to your local Costco. Mine carries the large bag. If yours doesn’t you can order from Costco.com.
I use the backside of a spatula to flatten the tops of my biscotti loaves before baking.
More Delicious Biscotti Recipes to Enjoy
Cranberry Orange Cornmeal Biscotti with Pecans
Blueberry Lemon Biscotti
Print Recipe Pin RecipeIngredients
- 2 cups all-purpose flour, plus two tablespoons if needed
- 1 1/2 tsp. baking powder
- 1/4 tsp. salt
- 3/4 cup granulated sugar
- 2 heaping tablespoons freshly grated lemon zest
- 1/2 cup unsalted butter
- 2 large eggs
- 1 Tbsp. freshly squeezed lemon juice
- 1 tsp. vanilla extract
- 3/4 cup dried blueberries
Instructions
- Preheat oven to 325 degrees. Line a large baking sheet with parchment paper and set aside.
- In a medium bowl, whisk together your flour, baking powder and salt.
- In a small bowl, add your lemon zest to your granulated sugar and use your fingers or a fork to mash the two together.
- In a large bowl, cream your butter and lemon sugar with a hand mixer until light and fluffy, about 2 minutes. Add the eggs, one at a time, then add your tablespoon of freshly squeezed lemon juice and vanilla extract and continue to mix until well combined.
- Slowly add the flour mixture to the butter mixture, adding the extra two tablespoons of flour if your dough appears to be too sticky. I added the extra two tablespoons. Gently add the dried blueberries. Form the dough into a large ball and then divide the dough into two equal portions.
- Lightly flour a work surface and form each dough portion into logs about 8-10 inches long by 2 inches wide. Pat the top of your logs gently with a spatula to flatten them to about 3 inches wide. The last step is to place the logs on your prepared sheet about 4 inches apart because they'll spread. Bake for 30 minutes until the tops are golden and slightly crackly on top. Let the logs cool for about 20 minutes before using a serrated knife to cut the logs into roughly 1/2-inch slices. Place slices back on your baking sheet and continue to bake for 20 minutes, flipping the slices halfway through. The biscotti at this point will be a darker golden color. Remove from the oven and let cool on wire rack.
Can you please update the recipe to specify the amount of vanilla used?
Sorry about that Kathy! Just updated. One teaspoon.
The biscotti turned out great but it seems every time I make biscotti it’s too sticky to handle. And I don’t want to keep adding flour, so any suggestions?
Hi Mary. Just flour your hands to help with the stickiness. I absolutely love homemade biscotti. I never get store-bought. Homemade is just so easy. Thanks so much for trying the recipe!
What would happen if I used fresh blueberries? I just picked several cups from my backyard bush. They are quite small so do you think they might work?
Hi Linda. Fresh blueberries would work as well. Enjoy!