So I got home from work today and as soon as I stepped into the communal corridor I could smell that my neighbor was baking something delicious. Even though I was planning on making a new pie tonight (recipe coming soon) I got the biggest urge to bake something sweet so I ran back out the door for a few supplies and 30 minutes later these beauties came out of the oven. These cookies are so delicious. They're the perfect balance, a bit like a blueberry crumble cake. The blueberries almost turn into a jam with a little tang and the crunch of the sugar on the top is amazing. Next time I am definitely going to add a small handful of chopped walnuts for an extra crunch.
These are incredible eaten warm and could easily be warmed in the oven for a couple minutes but would also be lovely in a lunch box as a little treat.
You will need-
- 150g plain flour
- 1 1/2 tsp baking powder
- 1 tsp ground cinnamon
- 50g unsalted butter cubed and at room temperature
- 50g demerara sugar
- 120ml soured cream
- 140g fresh blueberries
Start by pre-heating your oven to 190C and then line a couple of baking trays with greaseproof paper. Sift together the flour, baking powder and cinnamon into a large bowl and then add the butter and rub the mixture between your fingers until you get a sandy texture. Now mix in the demerara sugar
Finally add the soured cream and blueberries and mix until it has just combined.
Spoon the mixture into 10 mounds and sprinkle with some extra sugar. Bake in the oven for around 20minutes or until they are golden and firm in the middle.
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