Why I Wanted to Share a Coastal Summer With the Kids
I’m a Coastal New England girl, through and through. Yes, I love the Canadian Rockies, and yes, the tropical palms of the Caribbean tempt me to stay under their cooling shade, but that cold Atlantic water, with its salt-tinged sea breezes, always brings me home. I’m of the world of lobster rolls, July Fourth fireworks on the pier, and juicy, plump blueberries on a hot summer’s day. That’s my happy place.
🌿 “Some flavors feel like they’ve been stitched into my childhood.” 🌿
I have been a little lazy, though, about sharing those classic nostalgic New England experiences with my Western Massachusetts-raised kids (versus my Boston-born, Cape Cod-loving childhood). Their summers are filled with steamy days at pond-side summer camps, ice cream trips to the local dairy farms, and visits to the wonderfully kitschy Yankee Candle Factory mothership store in Deerfield, MA. It’s a good summer. It’s actually a great summer. But is it a coastal summer? Nope.
A Trip to Maine: Salt Air, Lobster Rolls, and Early Morning Coffee
Finally, after 10 years of talking about it, we decided it was time to dip our toes back into the ocean and bring the boys to see what all the fuss was about. The sunny, marshy views of Cape Cod beckoned, but the traffic and crowds put me off. Where to next?
Maine. That’s the ticket.
Coastal Maine has all the same memory touchpoints that I loved as a kid summering on the Cape in the ’90s: clam shacks and lobster “pounds,” cold ocean water and rocky beaches, vibrant local cultural outlets, and charming downtown centers with loads of shops to explore. I was seeking a few days of summer fun and adventure for the family but also (a little selfishly) the utterly intoxicating sound of ocean waves and the early morning coos of mourning doves while sipping coffee on a sun-bleached deck.
Heaven.
We set up camp at the cozy Cliff House Maine, just outside Ogunquit. Perched on rocky cliffs, the foggy morning mists steadily burned away into comfortable, sunny days. We swam, we sunned, and we poked around the shore at low tide to see what sea creatures we could find. There were fresh lobster lunches with cousins and colorful trips to Kennebunkport. It was amazing.
The Flavor of Nostalgia, Baked Into a Cookie
Me being me, and someone who takes a lot of pleasure in food, I was especially excited each morning to sip my coffee alongside a phenomenal blueberry coffee cake served at breakfast. It was light, buttery, and bursting with plump blueberries. Maine is famous for its blueberry harvests, and the Cliff House kitchen made delicious use of this summertime treasure. I couldn’t get enough.
After our days at the coast were over and our once-sandy toes were back in Western Massachusetts, I couldn’t stop thinking about those blueberries. I had to make something. Something different, but just as nostalgic.
That’s when it hit me: I wanted something cakey, but still a bit cookie-ish. I thought back to that buttery coffee cake I devoured at the hotel and imagined something a little lighter, maybe with more lemon.
Ah-ha!
Tender and blueberry filled, these cake-like cookies burst with fresh flavor.
Blueberry Lemon Cake-Cookies
This recipe hit me like a thunderbolt! I’ve always loved my mom’s old recipe for cakey half-moon cookies (not to be mistaken for the more shortbread-like “black and whites” from New York). The cake/cookie portion is airy, thanks to the reaction of sour cream and baking soda, and quite sweet.
For this version, I adapted the base to be a little more cake-like and a touch less sweet, allowing the blueberries to shine. I added plenty of fresh lemon zest and vanilla to brighten the flavor, then finished each cookie with a tart lemon glaze for a zippy, refreshing kick.
These cakey-cookies practically beg to be enjoyed with a cup of coffee or a glass of cold milk, at any time of day…. morning, noon, or night! To me, they speak of sunny days on the beach and afternoons spent blueberry picking with family.
They taste like summer.
Part cake, part cookie, all nostalgia.
Lemon-Blueberry Cake Cookies
Makes about 18 Cookies
Ingredients
1 cup full-fat sour cream
½ teaspoon baking soda
1 stick of unsalted butter, softened
1 ½ cups sugar
1 teaspoon fresh lemon zest
2 eggs
1 ½ teaspoons vanilla paste or vanilla extract
3 cups all-purpose flour
½ teaspoon salt
1 ½ teaspoons baking powder
1 ½ cups fresh blueberries
Instructions
1. Preheat the oven. Arrange the oven rack in the center position and preheat to 375°F. Line a large baking sheet with a piece of parchment paper or a reusable silicone baking mat.
2. Prepare the sour cream mixture. In a medium bowl, stir together the sour cream and baking soda. Place aside.
3. Cream the butter and sugar. In the bowl of a stand mixer (or using a hand held mixer and a large mixing bowl) fitted with the paddle attachment, beat the butter, sugar, and fresh lemon zest on medium-high speed until light and fluffy, about 5 minutes.
4. Add the eggs and vanilla. Beat in the eggs one at a time, mixing well after each addition. Add the vanilla paste (or extract) and the reserved sour cream mixture; mix until completely combined.
5. Combine the dry ingredients. In a large bowl, quickly whisk together the flour, salt, and baking powder.
6. Mix the batter. Reduce the mixer speed to low and gradually add the dry ingredients to the wet mixture, mixing until incorporated.
7. Fold in the blueberries. Remove the bowl from the mixer stand and scrape down the paddle. Gently fold in the blueberries by hand, with a rubber spatula.
8. Portion the cookies. Scoop about ¼ cup of batter for each cookie and drop onto the prepared baking sheet, spacing them about 2 inches apart.
9. Bake. Place the sheet on the center rack and bake for 15–18 minutes, or until the edges and bottoms are golden brown. Note: The tops of these cookies should remain pale and not take on much color.
10. Cool. Remove from the oven and set the baking sheet on a cooling rack. Let the cookies cool on the sheet for 3–4 minutes, then transfer to a wire rack to cool completely. Repeat with the remaining dough.
11. Glaze. Once completely cooled, dip or spoon the glaze onto the cookies and let set.
12. Store. After the glaze has set, place the cookies into a covered tin, with layers separated by wax paper to prevent sticking.
Quick Lemon Glaze
Makes about ½ cup
Ingredients
1 cup powdered sugar, sifted
2 tablespoons fresh lemon juice
1 tablespoon whole milk
Instructions
1. Sift and combine. Sift the powdered sugar into a medium sized mixing bowl. Add the lemon juice and milk.
2. Whisk. Vigorously whisk until smooth. If the glaze seems too thick, thin with a small splash of milk.
Memories in the making!
From early morning coffee on sun-bleached decks ☕☀️ to afternoons picking blueberries 🍋🫐, I share all our coastal adventures on Instagram. Tap below and follow along! 👇
https://www.instagram.com/straighttothehipsbaby/
Looking for a Back-to-School Dinner Recipe?
This is a quick and easy dinner that’s packed with protein!
https://straighttothehipsbaby.com/chicken-paprikash-chicken-paprika/
