Bringing in August with Blueberries

blueberry white chocolate macadamia nut cookies

Reaping these opaque orbs takes little effort and proves a therapeutic pastime. Blueberries, like grapes, grow in tight clusters, making for efficient picking, about six pints per hour to be exact.

Recipe ideas for blueberries usually come in the form of baked goods – especially the classic yet esteemed blueberry pie. Below is a recipe for a berry baked good, however don’t shy from incorporating blueberries into savory dishes. Cooked down with thyme and a splash of port, and you’ll have a superb sauce for pork or grilled chicken. Or boil down with ginger and sugar for a compote that will compliment creamy cheeses.

Whichever way you choose to transform your summer blueberries, just be sure to share the outcome!

White Chocolate Blueberry & Macadamia Nut Cookies

3 Cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
2 sticks (1cup) of butter at room temperature
1 Cup brown sugar
¾ Cup sugar
2 Eggs
1 Tablespoon vanilla extract
1 ½ Cups fresh blueberries (frozen is ok too in the winter time)
1 Cup white chocolate chips
1 Cup macadamia nuts, coarsely chopped

Preheat the oven to 350°. Line baking sheets with parchment paper and set aside.  In a large bowl whip butter and both sugars until fluffy and light in color. Beat in one egg at a time until blended. Beat in vanilla.

In another large bowl sift the flour, baking soda, and salt. Add the dry ingredients into the butter and egg mixture. Mix until just combined. Carefully fold in the blueberries, white chocolate, and macadamia nuts until evenly distributed throughout batter.

Scoop heaping tablespoons of the batter onto baking sheets, leaving 2-3 inches between each cookie. Bake until the edges of the cookies are golden brown, about 18-20 minutes. Let cool before serving.

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