Blueberry Cakelettes

This recipe is a happy accident.

I was planning on making my Coconut Bomb cookies this afternoon, and realized a little too late that I was out of, well, coconut. I had a container of fresh blueberries in the fridge, so I changed a few things and tossed them in instead.

And man, am I glad I did.

These cookies are like a blueberry muffin’s tomboy sister: shorter, a little sturdier, but still plenty sweet. With a soft, almost-but-not-quite cakelike texture, they’re part cookie, part cake, part scone.

They have a nice tang from the combination of sour cream in the batter and a drizzle of lemon icing on top. They’d be perfect to serve with brunch or at an afternoon barbecue accompanied by a little vanilla ice cream.

Here’s what they look like before they’re glazed.

Blueberry Cakelettes

1/2 cup butter, softened
1 cup brown sugar, well packed
1/2 cup white sugar
2 eggs
1 cup sour cream
1 1/2 tsp. vanilla
2 3/4 cups flour
1 tsp. baking soda
1 tsp. salt
2 cups fresh blueberries
1 cup powdered sugar
Juice from 1-2 lemons

Preheat your oven to 375 degrees. Line two baking sheets with parchment paper and set aside.

Make the icing first
This is the same basic lemon juice and powdered sugar icing that I put on my cream cheese cookies.

Sift the powdered sugar into a medium bowl to remove any lumps. Squeeze one lemon into the powdered sugar. (Do this over a strainer or your hand to catch any pulp.) Whisk to combine completely.

Add more lemon juice until the icing is about the consistency of heavy cream. Set aside on the counter.

Make the cookie dough
Combine the butter, brown sugar, white sugar, and eggs in the bowl of a mixer. Cream together until light and fluffy.

Add the sour cream and vanilla and mix until well combined.

Stir in the flour, baking soda, and salt. Mix again until the dough comes together and is uniform in consistency.

Fold in the blueberries as evenly as you can without popping too many of them.

Bake, glaze, and enjoy
Using a tablespoon, drop large blobs of cookie dough onto the baking sheets.

Bake for roughly 12-15 minutes, until cookies are light brown on the bottom and the tops just spring back when pressed with a finger. (The bigger you make them, the longer they’ll take to cook.)

While still hot, brush generously with lemon icing. Let cool completely and enjoy.

Makes about 26 large cookies.
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Copyright 2008 The Hungry Mouse�/Jessica B. Konopa. All rights reserved.