You know what would be a good? Corn muffins with blueberries. But I didn’t think of that until after I’d made these cookies, which have a similar theme and breakfast potential. The cookies themselves are fairly soft, but they have crisp, golden edges and juiciness from the blueberries. I’m not sure how well they’ll keep, but I couldn’t stop eating them today so it’s not much of an issue.
To keep the blueberries from mushing all over, I froze them before adding them to the dough. This was very helpful when forming the first round of dough balls (no blueberry juice smears), but since I rarely bake up all the dough at once, I had to be more careful baking the next round of chilled dough because the blueberries had thawed.
Lemon Cornflake Blueberry Cookies
1 stick (4 oz) unsalted butter, room temperature (114 grams)
1/2 cup granulated sugar (96 grams)
1 large egg
1/4 teaspoon vanilla extract
1 teaspoon lemon zest plus 1 teaspoon lemon juice
1 cup unbleached all purpose flour (135 grams)
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt (use scant – ½ is salty, but in a good way)
1 cup corn flakes cereal, crushed after measuring
1 cup frozen blueberries tossed in 1 teaspoon flour
Preheat oven to 350 degree F. Line two cookie sheets with parchment paper.
Beat the butter and sugar on high speed of an electric mixer, in a large mixing bowl, for about 2 minutes or until light and creamy. Beat in the egg, vanilla and lemon zest and juice; scrape sides of bowl and beat for another 30 seconds.
Thoroughly mix the flour, baking powder, baking soda and salt together in a separate bowl. By hand or using lowest speed of mixer, gradually stir the flour mixture into the butter mixture until it is almost incorporated. Add the corn flakes and flour-tossed blueberries and stir until flour is fully incorporated.
Drop dough by rouned teaspoonfuls onto cookie sheets spacing about 2 ½ inches apart. Bake for 12-14 minutes or until edges are golden brown and cookies appear set.
Remove to a wire rack and cool cookies completely before serving.
Makes about 30 cookies
{ 9 comments… read them below or add one }
In the photo the cornflakes look like chopped up corn.
That does sound good–cornmeal with blueberries! Now you know what your next job is.
Have you ever made a cornbread casserole?
http://www.cooks.com/rec/doc/0,1850,145179-253205,00.html
I’m wondering how it would be with fresh blueberries…
This looks wonderful!
What an intriguing recipe for National Blueberry Month which just so happens to be in July!!!
Thanks for sharing, Anna:)
Don’t have cornflakes, but what about Wheaties & subbing some whole wheat flour? I’ll have to give it a try. I make pancakes with Jiffy Corn Muffin Mix & add blueberries – heavenly!
Made these this morning with my 4 year old. They came out amazing. The first batch was a bit prettier than the second purple swirly ones, but so yummy.
I used 1 cup of teeny tiny wild blueberries I’d found in my freezer from LAST blueberry season and I was worried they might be a bit too wet and juicy. But they came out great, Thanx!
Hi Holly,
Thanks for trying them
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One thing I noticed about these cookies was that they were much better on the first day than the second. I’m sure they’d freeze well, but I think the fresh blueberries give them a pretty short “fresh” period.
I thought these tasted really good, but 1 cup was a bit too much berry for the batter for me – I couldn’t really get them all to stay in. I’ve frozen a bunch, uncooked, so the next few mornings should be tasty=)