This Blueberry Lemon Biscotti is incredibly delicious! Twice baked to crunchy perfection and loaded with dried blueberries and lots of tangy lemon flavor!

Contents

Blueberry Lemon Biscotti: Your Perfect Crunchy, Zesty Treat

There’s something undeniably comforting and satisfying about a perfectly baked biscotti. That delightful crunch, the subtle sweetness, and the way it perfectly complements a hot cup of coffee or tea – it’s a small slice of pure joy. If you find yourself reaching for these crispy Italian cookies time and again, you’re not alone. I admit, I’ve developed a bit of a biscotti obsession this past season, baking batch after batch, and thankfully, sharing is caring (most of the time!). While my beloved Anise Biscotti holds a special place, this Blueberry Lemon Biscotti has quickly become a very close second, captivating taste buds with its vibrant flavors and irresistible texture. It’s truly a recipe you’ll want to add to your baking repertoire!

Why This Blueberry Lemon Biscotti Recipe Is a Must-Try

If you’re a connoisseur of crispy cookies, or simply seeking a delightful new baking project, this blueberry lemon biscotti is absolutely for you. What makes it so special? Let’s dive in:

Irresistible Texture: Twice-baked to achieve that signature crunch, this biscotti holds up beautifully for dunking without crumbling, offering a satisfying bite every single time.
Vibrant Flavor Profile: The sweet tang of lemon zest and juice perfectly balances the natural sweetness of dried blueberries, creating a bright and refreshing taste that’s hard to beat. It’s a burst of summer in every cookie!
Surprisingly Simple to Make: Don’t let the elegant name fool you; biscotti is one of the most straightforward cookie recipes out there. Most of the ingredients are likely already in your pantry, making it an accessible baking adventure for even novice bakers.
Generous Yield: This recipe makes approximately 24 pieces, ensuring you have plenty to enjoy yourself, share with friends and family, or package up as thoughtful homemade gifts. They’re perfect for holiday cookie platters, hostess gifts, or simply as an everyday treat.
Perfect Pairing: Whether enjoyed with a robust espresso, a soothing cup of herbal tea, or even a glass of milk, this biscotti elevates any beverage experience.

Essential Ingredients for Your Zesty Biscotti

One of the beauties of this blueberry lemon biscotti recipe is its reliance on readily available ingredients. You’ll likely have most of these on hand, making a spontaneous baking session entirely possible. Here’s what you’ll need to create this delightful treat:

All-Purpose Flour: The foundation of our biscotti, providing structure and body. Keep a little extra on hand in case your dough is sticky.
Baking Powder: Our leavening agent, giving the biscotti a slight lift during the first bake.
Salt: A crucial flavor enhancer, balancing the sweetness and brightening the lemon notes.
Unsalted Butter: For richness and tenderness. Using unsalted butter allows you to control the overall salt content in your recipe.
Granulated Sugar: Providing the primary sweetness and contributing to the golden crust.
Fresh Lemons: You’ll need both the zest and the juice for that vibrant, tangy lemon flavor that truly makes this biscotti shine. Always opt for fresh lemons for the best results.
Large Eggs: Binding the ingredients together and adding moisture.
Vanilla Extract: A classic addition that enhances all the other flavors.
Dried Blueberries: The star fruit, offering pockets of chewy sweetness and beautiful color. Make sure they are plump and fresh for optimal texture.

Mastering Blueberry Lemon Biscotti: A Detailed Step-by-Step Guide

Creating this delicious biscotti is a rewarding process, made even easier with these clear, step-by-step instructions. Get ready to enjoy the aroma of fresh lemon and baking cookies filling your kitchen!

Step 1: Prepare Your Workspace and Dry Ingredients

Begin by preheating your oven to 325 degrees Fahrenheit (160 degrees Celsius). Line a large baking sheet with parchment paper; this prevents sticking and makes for easy cleanup. Set it aside. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined. This ensures the leavening and seasoning are evenly distributed throughout the dough.

Step 2: Infuse the Sugar with Lemon Zest

In a separate small bowl, combine your granulated sugar with the freshly grated lemon zest. Using your fingertips or a fork, gently rub the zest into the sugar. This crucial step releases the essential oils from the lemon peel, infusing the sugar with a deeper, more pronounced citrus flavor. Don’t skip this; it’s where much of the lemon magic happens!

Step 3: Cream the Wet Ingredients

In a large mixing bowl, cream together the softened unsalted butter and your lemon-infused granulated sugar using a hand mixer. Beat for about 2 minutes, until the mixture is light, fluffy, and pale in color. This incorporates air, contributing to the biscotti’s texture. Next, add the large eggs one at a time, mixing well after each addition to ensure they are fully incorporated. Finally, stir in the tablespoon of freshly squeezed lemon juice and the vanilla extract. Continue to mix until everything is smoothly combined.

Step 4: Combine and Add Blueberries

Gradually add the whisked flour mixture to the butter mixture, mixing on low speed until just combined. Be careful not to overmix. The dough should be soft but manageable. If it appears excessively sticky, add the optional two tablespoons of all-purpose flour, one tablespoon at a time, until it reaches a workable consistency. (I typically find myself adding the extra flour). Gently fold in the dried blueberries. Form the dough into a large ball, then divide it into two equal portions. This ensures uniform baking.

Step 5: Shape and First Bake

Lightly flour your work surface to prevent sticking. Take each portion of dough and gently form it into a log, approximately 8-10 inches long and 2 inches wide. Transfer these logs to your prepared baking sheet, placing them about 4 inches apart to allow for spreading during baking. Use the back of a spatula to gently pat down the tops of the logs, flattening them to about 3 inches wide. Bake for 30 minutes, or until the tops are golden brown and slightly crackled. This is the first bake, establishing the shape and cooking the dough through.

Step 6: Cool, Slice, and Second Bake for Ultimate Crunch

Remove the baked logs from the oven and let them cool on the baking sheet for about 20 minutes. This cooling period is crucial as it allows the logs to firm up, making them easier to slice without crumbling. Once cooled, use a sharp serrated knife to carefully cut the logs into roughly 1/2-inch thick slices. Arrange these slices back on your baking sheet, cut-side down. Return them to the oven and bake for another 20 minutes, flipping the slices halfway through. The biscotti should achieve a darker golden color and become wonderfully crisp. Remove from the oven and transfer the biscotti to a wire rack to cool completely. This second bake is what gives biscotti its signature dry, crunchy texture, perfect for dunking!

This blueberry lemon biscotti takes no time to make and is just perfect alongside your morning tea or coffee, or as a delightful dessert. I truly hope you bake a batch soon!

Expert Tips for Perfectly Crunchy Blueberry Lemon Biscotti

While the recipe is straightforward, a few key tips can elevate your homemade biscotti from good to absolutely outstanding:

Sourcing the Best Ingredients

Fresh Lemons are Key: Always use fresh lemons for both the zest and juice. Bottled lemon juice simply doesn’t compare in terms of flavor intensity and brightness. Organic lemons are often preferred since you’ll be using the zest.
Dried Blueberries: You can find dried blueberries at most grocery stores in the baking aisle or bulk section. For larger quantities and often better value, check stores like Costco or specialty bulk food retailers. If your local store doesn’t carry them, online ordering is always an option. Ensure your dried blueberries are plump and not overly dry or hard.
Room Temperature Butter and Eggs: Make sure your butter and eggs are at room temperature before you start. This allows them to cream together more smoothly, creating a uniform dough and a better overall texture for your biscotti.

Achieving the Ideal Dough Consistency

Don’t Overmix: When combining wet and dry ingredients, mix just until no streaks of flour remain. Overmixing can develop the gluten in the flour, leading to a tougher biscotti.
Adjusting Flour: Dough consistency can vary based on humidity and how accurately you measure your flour. Don’t hesitate to add those extra two tablespoons of flour if the dough feels too sticky to handle easily. It should be firm enough to shape into logs without excessive stickiness.
Gentle Folding: When adding the dried blueberries, fold them in gently by hand. This prevents them from breaking down too much and ensures they are evenly distributed throughout the dough.

Shaping and Baking for Maximum Crunch

Uniform Logs: Try to shape your dough logs as uniformly as possible in length and width. This ensures that all your biscotti slices will be of a similar size and bake evenly.
Flattening the Logs: Using the backside of a spatula to gently flatten the tops of your biscotti loaves before the first bake helps them spread evenly and gives them a consistent thickness for slicing.
The Second Bake is Essential: The ‘bis’ in biscotti means ‘twice,’ and this second baking is what gives it its characteristic dry, crisp texture. Don’t shorten this step! The longer and slower the second bake, the drier and crunchier your biscotti will be. Flip the slices halfway through to ensure even drying and browning on both sides.
Cooling Completely: Allow the biscotti to cool completely on a wire rack. They will crisp up further as they cool.

Storage and Serving Suggestions

Storage: Once completely cooled, store your blueberry lemon biscotti in an airtight container at room temperature for up to 2-3 weeks. The dry nature of biscotti makes it excellent for longer storage.
Serving: While perfect on their own, these biscotti are a dream when dunked into coffee, tea, or even a glass of dessert wine. Consider a light lemon glaze for an extra touch of sweetness and zest, or a drizzle of white chocolate for a more decadent treat.

Blueberry Lemon Biscotti Recipe Card

Get ready to bake a batch of these exquisite blueberry lemon biscotti with this easy-to-follow recipe. Perfect for sharing or savoring solo!

Blueberry Lemon Biscotti

Author: MaryAnn Dwyer

This Blueberry Lemon Biscotti is incredibly delicious! Twice baked to crunchy perfection and loaded with dried blueberries and lots of tangy lemon flavor!

Prep Time: 10 mins
Cook Time: 50 mins
Cooling Time: 20 mins
Total Time: 1 hr 20 mins
Servings: 24 biscotti

Ingredients

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, softened
2 large eggs, room temperature
1 Tbsp. freshly squeezed lemon juice
1 tsp. vanilla extract
3/4 cup dried blueberries

Instructions

Preheat oven to 325 degrees F (160 C). Line a large baking sheet with parchment paper and set aside.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a small bowl, add the lemon zest to the granulated sugar. Use your fingers or a fork to mash the two together until the sugar is fragrant with lemon.
In a large bowl, cream the softened butter and lemon sugar with a hand mixer until light and fluffy, about 2 minutes. Add the eggs, one at a time, mixing well after each addition. Then add the tablespoon of freshly squeezed lemon juice and vanilla extract, continuing to mix until well combined.
Slowly add the flour mixture to the butter mixture, mixing until just combined. If the dough appears too sticky to handle, add the extra two tablespoons of flour, one at a time, until a workable consistency is reached (I usually add the extra two tablespoons). Gently fold in the dried blueberries. Form the dough into a large ball, then divide it 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. Transfer the logs to your prepared baking sheet, ensuring they are about 4 inches apart as they will spread. Gently pat the top of your logs with a spatula to flatten them to about 3 inches wide.
Bake for 30 minutes, or until the tops are golden and slightly crackly. Remove from the oven and let the logs cool on the baking sheet for about 20 minutes.
Using a sharp serrated knife, cut the cooled logs into roughly 1/2-inch thick slices. Place these slices back on the baking sheet, cut-side down.
Continue to bake for another 20 minutes, flipping the slices halfway through. The biscotti will become a darker golden color and develop their characteristic crispness.
Remove from the oven and let cool completely on a wire rack before serving.

Notes

Dried blueberries can be found at most local food stores. For larger bags, check your local Costco or order from Costco.com if available.
Use the backside of a spatula to gently flatten the tops of your biscotti loaves before the first bake for even shaping.

Nutrition Information (per serving)

Keyword: cookie, dried blueberries, lemon

Cuisine: Italian

Course: Dessert

Explore More Delicious Biscotti Recipes

If you loved this blueberry lemon rendition, you’re in for a treat with other biscotti favorites. Expand your baking horizons with these delightful variations:

Hazelnut Espresso Biscotti

Cranberry Orange Cornmeal Biscotti with Pecans

Anise Biscotti

Your Biscotti Journey: Share Your Creations!

There’s nothing more satisfying than seeing your delicious creations come to life in the kitchen. If you give this Blueberry Lemon Biscotti recipe a try, I’d absolutely love to see your results! Snap a photo before that first glorious bite and share it with the community.

Be sure to follow @thebeachhousekitchen on Instagram and tag your posts with #thebeachhousekitchen. I can’t wait to celebrate your baking success! If you have any questions about the recipe or need some extra baking tips, feel free to drop a comment below. Happy baking and enjoy every crunchy, zesty bite!