Blueberry Lemon Cereal Cookies Food

EASY LEMON BLUEBERRY COOKIES (SOFT & FLUFFY)

Steps:

• Preheat oven to 350 degrees.
• Finely zest two lemons using a Microplane. (You want a really fine zest!)
• In a large bowl mix together flour, lemon zest, soda, and salt.
• Whisk together coconut sugar, honey, egg, vanilla, coconut oil and lemon juice in a separate large bowl.
• Add dry ingredients to wet ingredients and mix by hand until well combine.
• Carefully stir in blueberries until just mixed.
• Line a large baking sheet with parchment paper.
• Scoop out 2-tablespoons worth of batter and place onto the baking sheet. Repeat with remaining cookie dough, making sure they are all at least 2-inches apart. Press each ball of dough down slightly.
• Optional: Place 2-3 additional blueberries on the surface of the cookie dough balls.
• Bake cookies in preheated oven for 13-15 minutes, or until the edges are slightly golden.
• While cookies are baking whisk together lemon glaze ingredients in a small bowl.
• Once cookies have cooled to room temperature, drizzle glaze over each one.

CHEWY LEMON BLUEBERRY COOKIES

Steps:

• Melt the butter in the microwave. Pour in a large mixing bowl and let cool for 15 minutes.
• Preheat oven to 350°F. Prepare two cookie sheets with parchment papers.
• In a medium separate bowl, sift the flour. Add in baking soda, baking powder, and salt.
• Using the bowl with the butter, add in the sugar and brown sugar. Mix. Mix in lemon zest, lemon juice, egg, and egg yolk. It will be pale in color.
• Add the dry ingredients into the wet ingredients. Fold using a rubber spatula. Mix until just combined. Add in the frozen wild blueberries. Fold these in gently. They will color the dough slightly. It is crucial to not over mix.
• Use a large cookie scoop (3oz cookie scoop) and scoop 6 cookie dough balls per cookie sheet.
• Bake for 14-16 minutes, bake one cookie sheet at a time. Bake until the edges are golden brown.
• Let the cookie cool on the cookie sheet for 10 minutes. Transfer to a cooling rack and cool completely.

BLUEBERRY-LEMON CHEESECAKE BARS

Steps:

• Heat oven to 325°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
• In food processor, place cereal; cover and process until finely crushed. In medium bowl, mix crushed cereal and brown sugar with fork. Stir in melted butter until well blended. Press cereal mixture evenly in bottom of pan. Bake 14 to 18 minutes or until set. Cool 10 minutes.
• In medium bowl, beat cream cheese, granulated sugar and lemon peel with electric mixer on medium speed until smooth, scraping down side of bowl occasionally. Add eggs, 1 at a time, beating until just blended. Beat in lemon juice. Stir in blueberries. Spread filling evenly over cooled crust.
• Bake 18 to 24 minutes or until filling is set. Cool 30 minutes on cooling rack. Refrigerate about 2 hours or until cooled completely. Cut in 6 rows by 4 rows. When ready to serve, sprinkle powdered sugar on top of bars.

BLUEBERRY LEMON CHEERIOS®

Steps:

• Spoon yogurt into bowl.
• Top with cereal, blueberries and lemon peel.
• Drizzle with honey. Serve immediately.