Ingredients
15
15 servings
- •2 tablespoons fresh blueberries
- •2 tablespoons blueberry preserves
- •1 tablespoon pomegranate juice
- •5 tablespoons unsalted butter
- •¾ cup white sugar
- •1 egg
- •⅓ cup milk
- •1 teaspoon almond extract
- •2 teaspoons lemon zest
- •½ teaspoon lemon juice
- •2 cups all-purpose flour
- •2 teaspoons baking powder
- •1 teaspoon baking soda
- •½ teaspoon salt
- •½ cup chopped almonds
- •1 cup fresh blueberries
Instructions
- Preheat oven to 375 degrees F (190 degrees C). Line two baking sheets with parchment paper.
- Place 2 tablespoons blueberries in a microwaveable bowl; heat in the microwave until very soft, about 20 seconds. Stir in the preserves and pomegranate juice; set aside.
- Cream together the butter and sugar in a small bowl using an electric hand mixer. Beat in the egg. Add the milk, almond extract, lemon zest, lemon juice, and the blueberry mixture, continuing to beat until combined.
- Sift together the flour, baking powder, baking soda, and salt in a bowl. Gradually add the flour mixture to the blueberry mixture, continually beating until you have a soft dough. Fold the almonds and 1 cup blueberries into the dough. Drop dough by rounded teaspoonfuls onto lined baking sheets.
- Bake until golden brown, about 15 minutes.
Nutritional Facts
Per 15 servings
- Calories: 179
- Carbohydrate: 27g
- Fat: 7g
- Fiber: 2g
- Protein: 4g
- Sugar: 13g
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