Blueberry Drop Cookies

By jeenikeen

Ingredients

• 1 cup fresh, canned or frozen blueberries
• 3/4 cup butter
• 1 cup sugar
• 1 1/2 teaspoons grated lemon rind/zest
• 4 tablespoons sour cream
• 2 cups sifted plain/all purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup milk

Details

Servings 1
Adapted from eggless.com

Preparation

Step 1

Preheat the oven to 190°C/375°F/Gas mark 5

Rinse the blueberries, (defrost first if frozen), and spread on paper towels to dry thoroughly. Cream the butter, sugar, and
lemon peel. Add the sour cream. Beat well.

Sift together the flour, baking powder, and salt. Add the flour mixture alternately with milk to the creamed mixture, beating
until smooth after each addition. Lightly fold in the blueberries.

Easy Wheat, Egg and Milk Free Cooking