Adding Blueberries

I know I said in the previous Lemon Creme post that I had left the blueberries out of the original recipe, but a certain friend had wanted them back in, so being the obliging baker I am, I reverted back to the original recipe, just leaving out the cream cheese center.
Now, I know blueberries are out of season here in California right now, and we wont be getting any of the ripe, juicy ones from Watsonville and Castroville until summer, but I was able to pick up some little, blue beauties from Chile.
I stayed with the same Lemon Creme recipe, but after finishing the dough, I carefully folded in a cup of the blueberries.  Of course, during this, you're going to have some of them pop, but that just spreads the taste throughout the dough.  If you're mixing the blueberries in by hand, then the popped ones are definitely going to feel slimy and make rolling the dough into balls a LOT harder.  I always suggest just scooping with an icecream scooper.  It'll naturally roll the dough into somewhat of a ball shape.
After you've followed the directions the same you would've baking regular lemon cookies, you'll see that your finished product is a little messier, given that the blueberries have baked onto the pan.  It takes some scrubbing, but if you have good pans (and, again, I suggest Airbake) the baked-on juice comes off with persistant scrubbing.
I found that they come out looking and tasting a bit like scones:

The friend in particular who requested these also requested they be covered in the same icing I use with the regular Lemon Creme.  If you've made the cream cheese frosting from the previous recipe, you'll find that you had more than enough for your last batch, so there should be some still left (because it can be easily refrigerated or frozen) to frost these babies!