I have several cookie recipes posted that incorporate blueberry's. This is one I found in a Good Housekeeping magazine. I like the addition of spices to the cookie part.
- 2 cups flour
- 1 teaspoon cinnamon
- 1⁄2 teaspoon ground ginger
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon ground nutmeg
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon ground cloves
- 3⁄4 cup butter, softened
- 1 cup brown sugar
- 1 egg
- 2 tablespoons molasses
- 1⁄2 cup sour cream (may use low-fat)
- 1 (8 ounce) package cream cheese, softened (may use low-fat)
- 1 (7 1/2 ounce) jar marshmallow creme
- 2 cups blueberries (fresh or frozen, if frozen make sure they're thawed)
- Preheat oven to 350 degrees.
- In medium bowl, mix flour, cinnamon, ginger, bakingsoda, nutmeg, salt, and cloves.
- In a large bowl, using your stand mixer or hand mixer on medium, beat butter until smooth.
- Add brown sugar and beat 3-4 minutes or until creamy.
- Add egg and molasses, and beat until well blended.
- With mixer on low speed, beat in flour mix alternately with sour cream, beginning and ending with flour mix until just blended.
- Spoon batter by heaping tablespoons onto greased cookie sheets 2 1/2 inches apart. (you should get about 30 cakes.).
- Bake cakes one sheet at a time 11 -13 minutes or until cakes spring back when pressed lightly.
- Cool cakes in pan on wire rack 1 minute, then transfer with spatula to wire racks to cool completely.
- Prepare filling:.
- In a large bowl, using your hand mixer on medium speed, beat cream cheese until smooth.
- Reduce speed to low, add marshmallow creme and beat until just blended.
- Fold in blueberries.
- Spread 1/4 cup filling on flat side of half of cakes.
- Top each with plain cake, flat side down, pressing lightly.