Sunday Servings: Blueberry Cookies

Baking is an act of generosity. It is love and kindness and sorrow and hope baked into a loaf of generosity. Sunday Servings is an attempt to spread the generosity a little further by sharing stories and recipes. If you would like to share your own story or recipe, please do so in the comments section or you canb tweet ideas to @MamaMcAfee or share on my Facebook page.


It was apparently one of those comedy of errors kind of days.

I had invited a new friend over for coffee and decided to try a new recipe to go along with the new friendship--blueberry cookies.

It had to be blueberry something because sadly I had a few blueberries who had been banished, uneaten, to the freezer. Now they needed to be used up before freezer burn rendered them a complete waste.

So blueberry cookies, an old recipe I'd found which sounded like a great compliment to the rich aromatic pleasures of coffee.

A quick run to the grocery store after church for a half gallon of milk and a few lemons. Then home in time for a Sunday power nap before baking.


Rising from my nap, pulling out the recipe and starting to blend ingredients, I then remembered, I only have one egg left!

This proved a slight problem because of course the recipe calls for two eggs.

Easy. I've got time. I'd planned for extra time in case something like this happened.

Another quick grocery run. Back in plenty of time, but still starting to rush a bit in order to achieve that perfectly timed moment where you're pulling goodies out of the oven just as the guests arrive.

In my haste and in my clumsiness, I dropped the small glass bowl I had just grabbed off the shelf--the small glass bowl in which I was going to beat my fresh from the grocery store eggs. It would have made a spectacular slow motion film. I swear it bounced a full three feet in the air before crashing back down and shattering into glassy fragments yearning to embed themselves in my barefoot tootsies.

It was official. I would not achieve the perfect moment of goodies and guests arriving in sync.

Careful tiptoeing. A quick sweep followed by a quick vacuum. Now, a hot, sweaty mess racing, but slightly more careful racing.

I laughed and thought of Kim Van Brunt's excellent series on Practices of Imperfection. And reminded myself my friend was coming to see me and not to indulge in blueberry cookies--but, hey, bonus if I ever get them baked.

And then I remembered the last time glass shattered all over the floor. Shattered in front of my ex. And how upset I got. And how I cried in embarrassment and cursed myself for my clumsiness and for letting on how totally imperfect I actually am.

And then I compared the two incidents and patted myself on the back for how much I've grown and how I've learned to except myself and love myself just as I am, because, well, let's face it, there will always be broken dishes and messes to clean up in my life. And I'm perfectly thankful for my perfectly clumsy self.

Eventually the cookies did get baked and were the tasty treat they were meant to be. And, just as a comedy of errors should end, all was well that ended well.


Blueberry Cookies*


  • 1 tablespoon all-purpose flour
  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 pinch salt
  • 1/2 cup butter
  • 1 cup white sugar
  • 2 eggs, beaten
  • Zest of one small lemon**
  • 1/2 cup milk
  • 1 cup fresh blueberries***


  1. Preheat oven to 375°F (190°C) and grease two cookie sheets.
  2. In a small bowl, coat blueberries with tablespoon of flour. Set aside. In a medium bowl, sift flour, baking powder and salt. Set aside. In a large bowl, cream butter together with sugar. Beat in eggs and lemon zest. Add in milk and flour mixture alternating between milk and flour mixture. Gently mix in blueberries.
  3. Drop batter by tablespoons**** onto prepared sheets 1 1/2 inches apart.
  4. Bake 12 to 15 minutes. Move to a wire rack and allow to cool for five minutes before serving.


*It should be noted these are more of a cross between a scone and a cookie. They are very light and fluffy. Next time I make them, I plan to try for a more cookie-like product. My recommendation: one egg (sigh), an extra 1/4 a cup of butter, 1 teaspoon of baking powder and maybe a bit more sugar.

**I happen to think lemon and blueberry is one of the best combinations on the planet. Next time I make these, I'll probably zest two small lemons instead of just one to up the lemon flavoring a bit.

***Next time I also plan on doubling the amount of berries to make every bight berrylicious.

****Because these cookies are so light and fluffy, you may prefer to use a teaspoon and make smaller cookies. 


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