Adapted from original recipe on Pia Recipes
What you need:
3 1/4 cups cake flour (sifted)
1/2 tsp baking powder
1/2 tsp salt
1 cup unsalted butter (room temperature)
2 eggs (room temperature)
1/2 tsp baking soda
2 tsp vanilla extract
zest and juice of 1 lemon
1/2 tsp ground cinnamon
1 1/2 cups fresh blueberries (washed and dried)
1 cup white chocolate chips
How to make it:
Line baking sheets with parchment paper.
In a bowl of an electric mixer, beat butter and sugar until light and fluffy, about 3 minutes.
Add eggs one at a time, beat after each addition.
Add in vanilla, lemon zest, lemon juice, and mix until well incorporated.
In a separate bowl, sift together the cake flour, baking powder, salt, baking soda, and cinnamon.
With the mixer on low, slowly add in the dry ingredients into the batter.
Then carefully fold in the white chocolate chips and blueberries.
Allow dough to cool in the refrigerator for at least an hour.
Preheat oven to 350˚F.
Scoop out dough onto prepared baking sheets.
Bake for 11-14 minutes, until bottoms are slightly golden brown and the edge should NOT be brown.
Take out let cool on baking sheet for 2-3 minutes before transferring to a wire rack to cool completely.