I have blueberries in the freezer from last summer, and with spring upon us (despite the prediction of snow for tomorrow) I’ve been looking at ways to use them up.
This is a Smitten Kitchen recipe, but it’s 5 years old, so I don’t mind reposting it here.
About 16 cookies
1/2 cup white sugar
1/2 teaspoon baking powder
1 1/2 cups unbleached white flour
1/2 cup cold butter
1 egg
a pinch of salt
Zest and juice of half a lemon
2 cups blueberries
1/4 cup white sugar
2-3 teaspoons cornstarch (if you’re using frozen blueberries (and it just delicious with frozen) use a little more cornstarch)
Heat your oven to 375 degrees. Grease an 8×8 inch pan.
Stir together 1/2 cup sugar, 1 1/2 cups flour, and baking powder. Mix in salt and lemon zest. Use a fork or pastry cutter to blend in the butter and egg. Pat half of dough into the prepared pan.
In another bowl, stir together the sugar, cornstarch and lemon juice. Gently mix in the blueberries. Sprinkle the blueberry mixture evenly over the crust. Crumble remaining dough over the berry layer.
Put in the oven. Set your timer for 35 minutes and when it goes off check every 5 minutes or so until top is slightly brown. Allow to cool for as long as you can stand it before cutting into squares. It is best when slightly warm.
This makes an incredible cookie. I laughed with delight when I first bit into one. They’re that good.
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