Butter cup (measured at room temperature)
Sugar (granulated) 1 cup
Egg (large and beaten) 1 number
Lemon extract teaspoon
Baking powder 2 teaspoons
Sifted Flour (all-purpose) 2 cups
Milk cup
Wild blueberries (fresh) 1 cup
Flour (all-purpose) cup

Method of Preparation

Heat the oven and bring it to 375 F. Keep ready 2 cookie sheets either greased or lined with parchment paper. Alternatively, you can also use non-stick baking mat. Take a large mixing bowl and add butter and sugar; beat well till you get a fluffy and light mixture. Add lemon extract and egg, beat well and keep it aside.

Take another bowl and sift together flour and baking powder. Add milk and flour mixture to the butter mixture duly stirring the mixture as you add the ingredients. Similarly complete the entire flour and milk and you will be getting a well-blended mixture.

Take a separate bowl and add blueberries and cup of flour. Stir and sift out the blueberries with a strainer and discard the flour. The idea here is to get the blueberries coated with a light coating of flour. Add the coated blueberries to the cookie batter already prepared.

Lay or drop the batter over the prepared baking sheets with 1 inch space between each cookie. Bake for 12-15 minutes or till you the cookie become light brown. Care should be taken not to allow the cookies to become dark brown.

Allow cookies to cool over the baking sheet itself for 2 to 3 minutes and then remove to wired racks for complete cooling.