Blueberry Yogurt Cookies

I needed something different for dessert. I've been meaning to make this recipe for weeks now and haven't had the time, but finally got around to it tonight. This is my kind of dessert snack. It incorporates fruit and a cake like treat. I highly recommend it! There is no butter or oil in the cookies, so they aren't too bad for you. As a side note, this recipe included a lemon cream cheese frosting that I did not include. I'm sure it would be delicious though! They came out like a mix between a cookie and a muffin in my opinion, super fluffy but moist and soft.

Ingredients:
1 cup granulated sugar
1.5 cups plain greek yogurt (I used Dannon vanilla light, NOT greek!!)
1 large egg, beaten
1 tsp vanilla
2 cups flour
2 teaspoons baking powder
1/2 tsp salt
1 cup fresh blueberries

For frosting:
1 8 ounce package of cream cheese, softened
2 3/4 cups confectioner's sugar
1/4 cup fresh squeezed lemon juice
2 teaspons grated lemon zest

Directions:
Preheat oven to 375 degrees. Grease baking dish or dishes and set aside. In large bowl, combine sugar and yogurt and mix well. Blend in egg and vanilla. In separate bowl, whisk flour, baking powder, and salt together. Blend into the wet yogurt mixture. Fold in blueberries gently. Drop tablespoonfuls of dough onto dish, about 2 inches apart. Bake for about 10 minutes, until edges start to just turn brown. Remove from oven and let cool on baking sheet for 2 minutes, then move to wire cooling rack to finish cooling. No worries if blueberries burst during baking!
For frosting: beat cream cheese on medium with electric mixer until smooth and creamy. Slowly add in confectioner's sugar and lemon juice until creamy (about 3 mins). Stir in lemon zest. Spread on top of cooled cookies.

Best eaten within 1 to 2 days!

Recipe credit to FujiMama