Lemon Blueberry Breakfast Cookies
Monday, June 17, 2013
Carrie in Baking, Breakfast, Cookies, Fruit

Lemon Blueberry Breakfast Cookies 2

If you don't follow me on Facebook or Twitter, you may not know that we recently bought our first house! After moving to Seattle a little over a year ago, we can officially call Seattle home. We moved to Ballard and I am loving being in walking distance to the Sunday Farmer's Market in Ballard.

Sunday at the market.  #ballard #seattle

I'll be posting more about the house along the way, it was pretty much move in ready but we do have some painting to do. After renting apartments for the past 8 years where I could not paint walls, it's a pretty overwhelming task. So far my train of thought is picking paints based on foods, like Celery Salt, because I like it in my Bloody Mary's

One of my favorite things about our new home is enjoying breakfast on the weekend with Mr. KMW on our back deck, looking at our beautifully landscaped yard and drinking too many cups of coffee. 

Lemon Blueberry Breakfast Cookies

These Lemon Blueberry Breakfast Cookies were a recent result of one of these weekend mornings. The cookies were delicious fresh, and they re-heated well when we popped them in the toaster. And who doesn't want cookies for breakfast?!

2 cups of all purpose flour
1/2 cup of sugar
3/4 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
juice of 1 lemon
1/2 cup unsalted butter, softened
2/3 cup milk
1 egg, beaten
1 cup blueberries

Preheat oven to 400 degrees.

Mix together flour, sugar, salt, baking powder and baking soda. In a mixer, blend together flour mixture, lemon juice, milk and egg until just mixed.

Stir in blueberries.

Line baking sheet with parchment paper, place spoonfuls of cookie dough on baking sheet and bake for 12 to 14 minutes.

To re-heat cookies, toast in toaster.

Article originally appeared on Kiss My Whisk (http://www.kissmywhisk.com/).
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