Lemon Blueberry Pudding Cookies

Preheat oven to 350ºF. Line a baking sheet with parchment paper.

In a large bowl, mix together cake mix, eggs, dry pudding, lemon juice, lemon zest and vegetable oil. If you have a stand mixer, use it and make it even easier on yourself. Scrape down the sides of the bowl and continue mixing until all ingredients are incorporated. The batter will be smooth, but stiff.

Gently fold the blueberries into batter. Be careful not to break open the blueberries or the batter will turn green.

Scoop cookies out in tablespoon-sized dollops. Place powdered sugar in a small shallow bowl. Dip the tops of the cookies into the powdered sugar and place on prepared baking sheet about 2 inches apart. They don’t spread much while baking.

Bake at 350ºF for about 12–15 minutes. Before removing from the oven, check the bottom of the cookies to see if they are light brown. If not, continue baking until that point. Remove cookies from oven and keep them on the warm baking sheet for 1 minute before transferring to a cooling rack. Allow to cool completely. Store in an airtight container.

The cookies will have a glazed, glossy top from the powdered sugar melting during baking. The inside of the cookie will be soft and chewy from the dry pudding in the batter. It’s a perfect dessert for spring or summer and transports well for picnics and cookouts.