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Blueberry Linzer Cookies

Blueberry Linzer Cookies

24 - 36 cookies


1 cup 150g B.C Blueberries- fresh or frozen
1 cup 165g Sugar
1 pkg 185ml Liquid Pectin/ or ½ pkg.-28g of powdered pectin 
1 tbsp 15ml Lemon zest
1 tbsp 15ml Lemon Juice

2 cups 260g Cake and pastry flour
½ tsp 5ml Baking powder
¼ tsp pinch Salt
1 cup 160g Almonds 
¼ cup 40g Sugar
1 cup 240g Unsalted Butter- room temperature
½ cup 80g Sugar
1 large 50g Egg
1 large 15g Egg yolk
1 tsp 5ml Finely grated lemon zest
1 tsp 5ml Vanilla Extract
¼ cup 40g Confectioners’ Sugar


Jam Filling 
Starting on a medium heat, in a small saucepan, mash and break down the blueberries using a potato masher. Add the sugar, pectin, lemon zest and lemon juice, raise the heat and bring to a rolling boil for 1-2 minutes.
Set aside and cool at room temperature.

In a 350F/160C oven bake almonds until fragrant and toasted, approximately 5 minutes, allow to cool.
Place the cooled almonds and ¼ cup of sugar in a food processer and process until finely ground. Set aside.
In a separate bowl, whisk together the flour, baking powder and salt. Set aside.
In a large bowl, using a hand or stand mixer, beat together the butter and ½ cup sugar until light and fluffy. Beat in the eggs. Mix in the almond/sugar mixture, lemon zest and vanilla.
Mix in the flour mixture in three intervals, do not over mix.
Divide the dough into 2, half-inch thick discs, then wrap tightly in cellophane and refrigerate until chilled and firm, at least 2 hours and up to 2 days.
Place rack in the centre of the oven, and pre- heat to 350F/160C. Line a large cookie sheet with parchment paper.
Remove the dough from the refrigerator and allow to stand at room temperature for 5-10 minutes.
On a generously floured surface, roll out the dough until about ⅛ - ¼ inch thick. Using a 2” or 3” decorative cookie cutter, cut out cookies and place one inch apart on the prepared cookie sheet.
Using a smaller 1” cookie cutter with decorative shape, cut out the centers of half of the unbaked cookies, this will be the top half of the cookie sandwich.
Bake the cookies for 10-13 minutes at 350F/160C until a very light golden. Cookies with cut-outs (for the top) will bake slightly quicker. Allow to cool.
Repeat with the remaining dough.
Sprinkle icing sugar over the cut-out tops of the cooled cookies.
Dollop approximately 1 tsp of the blueberry jam filling in the centre of the bottom halves of the cooled cookies.
Top with the sugared, cut out cookies and gently sandwich together.

Cookies can be stored in an air tight container for 2-4 days, however best assembled to the day of consuming.