These Blueberry Cookies are a cinch to make using a box cake mix, cream cheese and fresh blueberries. They are topped with a three ingredient orange glaze.
Why you should make these gorgeous blueberry cookies.
One of my absolute favorite fruits is blueberries. These little gems are just the most amazing berry. Blueberries are high in fiber, vitamins, minerals and antioxidants and they taste AMAZING. We love blueberries around here so it is no wonder that I would have a recipe for Blueberry Cookies. These cookies are so scrumptious and they come together real fast utilizing a boxed butter cake mix. They are even super delectable without the orange glaze so if you are watching your sugar count skip that step. You will still find them irresistible.
Using fresh blueberries in these beautiful blueberry cake mix cookies makes all the difference in the world. Are you and your huge blueberry fans?
Recipe notes and helpful tips
- When you purchase the blueberries for this recipe, do not look for the biggest blueberries. Some blueberries are as big as the end of my thumb and that is just to darn big for a cookie.
- Work gently when folding in the blueberries. The dough is stiff but it can be done with patience or as a last resort working them in when you roll them.
- Be careful when moving them from the baking sheet to cooling racks.
- Lemon and lemon zest are an easy substitution for the glaze in this. If going that route substitute a little lemon juice for the orange extract.
More delicious blueberry recipes
Blueberry Orange Cream Cheese Cookies
Ingredients
- ½ cup of butter 1 stick softened
- 1 box cream cheese 8 ounce softened
- 1 egg
- 1 teaspoon orange extract
- 1 box Betty Crocker Butter Cake Mix
- 1½ cups fresh blueberries
- 1 cup powdered sugar
- 1 tablespoon orange zest
- 3 tablespoons orange juice
Instructions
- Cream butter and cream cheese with mixer. Add the egg and orange extract and mix just until combined on low scraping the bowl several times. Add the cake mix in three parts mixing just until combined after each part. Remove from the mixer and very carefully and slowly fold in blueberries. You don’t want them to burst so just take your time.
- Refrigerate dough for 2 hours.
- Preheat oven to 350 degrees.
- Roll into 1 1/4 inch balls. Place on cookie sheets covered with parchment paper. Bake 15-16 minutes or until lightly browned. Cool for 2 minutes and remove to cookie cooling racks.
- In small bowl whisk powdered sugar, orange zest and orange juice. Drizzle over cooled cookies.
- Yield is 24-30 cookies.
Notes
- Makes approximately 24 – 30 cookies.
- When you purchase the blueberries for this recipe, do not look for the biggest blueberries. Some blueberries are as big as the end of my thumb and that is just to darn big for a cookie.
- Work gently when folding in the blueberries. The dough is stiff but it can be done with patience or as a last resort working them in when you roll them.
- Be careful when moving them from the baking sheet to cooling racks.
- Lemon and lemon zest are an easy substitution for the glaze in this. If going that route substitute a little lemon juice for the orange extract.
Nutrition
On the hunt for more delicious recipes? Follow Small Town Woman on Facebook, Pinterest, and Instagram.
This recipe was originally published January 18, 2016 was republished on June 11, 2018 with new relevant information, new pictures and helpful hints.
https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
Rudy Rilly
Very good recipe! 👍 I used a sugar free cake mix, perfect. I did use frozen 🫐 without to much trouble. Ovr all very good and easy. I ❤️ cake mix cookies.
Beth Pierce
Thanks, Rudy! We appreciate the tips on the sugar-free cake mix and the frozen blueberries!
Krystal
These are quick and delicious, doesn’t need the orange glaze. I would like to know if anyone has tried freezing these cookies with success.
ida
can I us different fruit? I don’t like blueberries
Beth Pierce
I have not tested it with other fruit.
Dawn
Can you use frozen blueberries?
Beth Pierce
No I do not recommend that.
Angela
Could I use juice from an orange instead of using orange extract? If could how much would I need to use if using fresh orange juice?
Beth Pierce
You could. It will not have as much flavor but it is all natural. Use 1/2 tablespoon.