- 2 tablespoons fresh blueberries
- 2 tablespoons blueberry preserves
- 1 tablespoon pomegranate juice
- 5 tablespoons unsalted butter
- 3/4 cup white sugar
- 1 egg
- 1/3 cup milk
- 1 teaspoon almond extract
- 2 teaspoons lemon zest
- 1/2 teaspoon lemon juice
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup chopped almonds
- 1 cup fresh blueberries
- 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.
04/17/2018
recipepes.com
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