Here's the recipe for my Blueberry & Lemon Cookies in process.
Cream the creamables: butter and--this time--light brown sugar because I wanted a chewy texture but not the stronger molasses flavor of dark brown sugar.
Combine the wet ingredients and add to the creamables. I use three forms of lemon here: lemon extract, lemon juice, and lemon zest. This triple shot of citrus is guaranteed to give you a lemony cookie.
Combine the dry ingredients and add to the combined creamables and wet ingredients. I halved the blueberries and filled the measuring cups as I went along. (1 1/3 cups' worth.) I sliced these guys in half so that they would be distributed evenly in the dough when I mixed all the ingredients together.
Mix, mix mix.
Scoop and bake. Serve 'em warm with a scoop of vanilla ice cream, and you'll have a bowlful of summertime.