With the flavour combination of lemon and blueberry, this recipe is sure to satisfy an adult palate, and it's an easy way to give kids their antioxidant-rich blueberries!
And with half the fat and calories of a bluberry muffin, sour cream blueberry cookies should be your new default blueberry recipe!
The fruits that are highest in antioxidants are goji berries, blueberries and pomegranates. Goji and pomegranate aren't very compatible with baking, but blueberries have been gracing muffins and making mouths water for years.
The best experience making these was for a group of folks from Hong Kong who said they simply didn't enjoy sweets. At my urging, they tried the cookies, and were amazed! Now, whenever a holiday or special day comes around, they beg for these to be featured!
A couple of notes about lowering fat/sugar content:
- These turn out fine with olive oil spread instead of butter
- Likewise, use half a cup of powdered sweetener (such as Hermesetas or Splenda) with half a cup of sugar to lower the sweet content.
- To have very rich, deliciously moist cookies, use full-fat sour cream/creme fraiche, but non-fat will do if you need a low-calorie treat.
- For vegans, or those who are lactose-intolerant, this recipe has been made successfully with soya yoghurt/soy yogurt (just blend it for a minute before you use it).
This recipe should make 20-30 cookies about 2-3 inches in diameter.
Sour Cream Blueberry Cookies Recipe
INGREDIENTS
- 1/2 cup/118 ml butter
- 1 cup/236 ml granulated or caster sugar
- 1 egg
- 1 cup/236 ml non-fat sour cream/creme fraiche
- 2 cups/256 grams all-purpose flour
- 2 tsp. baking powder
- 1/4 tsp. salt
- 1 tsp. lemon extract or pure vanilla extract (depends if you want tart or rich flavour)
- 1 cup/236 ml blueberries
PROCESS
- Preheat oven to 350 degrees F/176 C/Gas Mark 4. Lightly grease a cookie sheet/baking tray (Please don't leave this process out -- they do stick).
- Using a fork, lightly mix flours, baking powder and salt in a bowl. Set aside.
- In a different large bowl, cream together butter and sugar with an electric mixer or whisk for about two minutes.
- Add the egg and non-fat sour cream/creme fraiche and beat until they are well mixed.
- Add the lemon or vanilla extract. Gently fold in the blueberries, being careful not to crush them.
- Chill the dough 20 to 30 minutes.
- Drop the cookie dough onto the prepared cookie sheets.
- Bake cookies 10-12 minutes, until the blueberries are plump and the cookies lightly browned at edges.
- Remove cookies to a wire rack to cool.
- While each set is baking, pop the remaining dough back in the fridge to cool (it gets too gooey otherwise).
Voila! Not-so-sweet, fluffy cookies!
Sarah Viollet - Sarah is an American from Los Angeles permanently settled in the UK. She really appreciates a good joke about her countrymen. In summer ...
