Lemon Drop Cookies

2 cups all-purpose flour (sifted)
⅛ teaspoon salt
1 cup butter, softened
3/4 cups icing sugar
2 teaspoons lemon juice
zest of one large lemon

Beat butter, icing sugar and salt until fluffy. Beat in lemon juice and lemon zest until blended. Add the flour in ½ cup intervals beating until blended. Roll into 1" balls. Bake for 15-20 minutes at 325F until cookies are lightly browned on the bottom.

Immediately toss in icing sugar. Repeat for a second dredging. Alternatively, mix icing sugar with lemon juice to make a light icing and top each cookie.

Blueberry Cake

2 cups flour

3 tsp baking powder

1/2 tsp salt

1 cup sugar

1/4 cup butter

1 egg

1 tsp vanilla

3/4 cup milk

2 cups blueberries

Topping: 

1/2 cup flour

1/4 cup brown sugar

1/4 cup butter. 

Cream sugar, butter, egg, and vanilla; add milk; add dry ingredients, spread half the batter, spoon blueberries over batter. Spread rest of batter over blueberries. Mix topping and put on top of batter. Bake at 375 degrees for 45 minutes.