Deliciously Moist Sour Cream Blueberry Cookies
The price of blueberries finally came down to $2.50 a pint at Safeway this week. It is still an obscene amount for blueberries, but I had to buy a basket. I thought about just dumping them into a big bowl with some cream and a little sugar--my favorite way to eat blueberries. However, Country Boy said I had to share and I needed a quick dessert for unexpected company, so Blueberry Cookies it is.
I have always loved fresh blueberries. My mom used to line my highchair tray with blueberries when I was a baby and I would stay entertained for hours simply eating blueberries one by one. However, I don't typically enjoy blueberry desserts. These cookies totally changed all that. And Country Boy--who doesn't usually have much of a sweet tooth--ate 6 while they were cooling by the stove. I guess I will be buying more blueberries before the price goes back up! If the price every goes down, I would love to make a big batch of these cookies and freeze them because they are just that good!
- 1 3/4 cups All Purpose Flour
- 1 cup Bread Flour
- 1 teaspoon Baking Soda
- 1/2 cup (1 stick) Butter, softened)
- 1 cup Brown Sugar
- 3/4 cup White Sugar
- 1 Egg Yolk
- 1/4 cup Lemon Juice
- 1/2 cup Sour Cream
- 1 pint Fresh Blueberries
Instructions
- Preheat oven to 350* F. Line two cookie sheets with parchment paper.
- In a medium bowl, whisk together AP Flour, Bread Flour, and baking soda. Set aside.
- Beat together Brown Sugar, White Sugar, and Butter until light and fluffy, about 3 minutes. Add the Egg Yolk, Lemon Juice and Sour Cream and beat until well combined, about 3 additional minutes.
- Slowly add in the dry ingredients and beat until all flour is well incorporated into the batter, about 6 minutes. Gently stir in the blueberries.
- Using a tablespoon or ice cream scoop, drop mounded tablespoons of dough onto parchment-lined cookie sheets. Makes 24 small cookies or 18 large cookies.
- Bake at 350* F for 12 minutes, rotating the cookies from bottom rack to top rack halfway through baking. Cool on a wire rack for 15 minutes. Enjoy!
