Blueberry Shortcake Cookies

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2 cups blueberries, fresh or frozen

1 teaspoon fresh lemon juice

1/2 cup + 1 tablespoon sugar

2 cups flour

2 teaspoons baking powder

1/2 teaspoon kosher salt

6 tablespoons cold unsalted butter, cut into small pieces

1 cup Stonyfield Organic Low Fat Blueberry Yogurt

Extra sugar to dust the top of cookies

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