Blueberry Coffee Cake Cookies Recipe

Introduction

These Blueberry Coffee Cake Cookies combine the tender crumb of coffee cake with the burst of fresh blueberries, topped with a sweet streusel and a drizzle of icing. Perfect for breakfast or an afternoon treat, they bring a delightful twist to classic cookies.

Ingredients

• 6 oz (170 g) fresh blueberries
• 2 tbsp (25 g) granulated white sugar
• 1 tbsp fresh lemon juice
• 1/2 tsp vanilla
• 3/4 tsp cornstarch
• 1/2 cup (112 g) unsalted butter, softened
• 1 cup (220 g) brown sugar, packed
• 1 cup (125 g) all-purpose flour, spooned and leveled
• 1/4 tsp salt
• 2 1/2 cups (313 g) all-purpose flour, spooned and leveled
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 cup (224 g) unsalted butter, softened
• 1 1/4 cups (250 g) granulated white sugar
• 1 egg, at room temperature
• 1 tbsp vanilla
• 8 oz (226 g) fresh blueberries
• Blueberry jam (from above)
• 1 cup (130 g) powdered sugar
• 3-5 tsp whole milk

Instructions

1. Step 1: Prepare the blueberry jam by combining blueberries, granulated sugar, lemon juice, vanilla, and cornstarch in a small pot. Cook over medium-low heat for 25-30 minutes, mashing some berries about 8 minutes in and stirring frequently towards the end. Once thickened, transfer to a bowl, cover with plastic wrap, and let cool completely.
2. Step 2: Make the brown sugar streusel by mixing softened butter and brown sugar in a medium bowl until combined. Add flour and salt, mixing until large crumbs form. Chill the streusel in the fridge for 30 minutes.
3. Step 3: Preheat the oven to 350 ℉ (175 ℃) and line two baking sheets with parchment paper.
4. Step 4: In a large bowl, whisk together the flour, baking powder, and salt, then set aside.
5. Step 5: Using an electric mixer, cream the softened butter and granulated sugar until fluffy, about 2 minutes. Add the egg and vanilla, mixing until pale and fluffy, 1-2 minutes more.
6. Step 6: Gradually mix the dry ingredients into the wet on low speed until the dough just comes together. Scrape the bowl as needed.
7. Step 7: Fold the 8 oz fresh blueberries gently into the dough.
8. Step 8: Create small indentations in the dough and fold in half of the cooled blueberry jam, careful not to fully mix it in. Flatten dough, indent again, and fold in the remaining jam in the same way.
9. Step 9: Scoop dough using a 2-tablespoon cookie scoop onto the baking sheets. Press a tablespoon-sized indent in each dough scoop.
10. Step 10: Top each cookie with a heaping tablespoon of streusel, pressing gently to adhere.
11. Step 11: Bake for 12 minutes, then use a round cookie cutter or glass slightly larger than the cookies to shape and thicken them by gently pressing around each cookie. Return to oven and bake for 2 more minutes.
12. Step 12: Let cookies cool on the baking sheets for at least 10 minutes to firm up, then transfer to a wire rack to cool completely.
13. Step 13: Prepare the icing by mixing powdered sugar with 3 teaspoons of milk, adding more milk as needed to reach a pourable but not runny consistency.
14. Step 14: Drizzle the icing over cooled cookies and enjoy.

Tips & Variations

• For a different flavor, try substituting raspberries or blackberries in both the jam and dough.
• Chilling the dough before baking helps prevent spreading and keeps cookies thick.
• If you prefer less sweetness, reduce the granulated sugar in the dough by 1/4 cup.

Storage

Store cooled cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 1 week or freeze for up to 3 months. Reheat gently in a microwave or oven before serving to soften the cookies and refresh the flavors.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the blueberry jam ahead of time?

Yes, the blueberry jam can be prepared a day or two in advance. Just keep it covered in the refrigerator and bring to room temperature before folding into the dough.

What if I don’t have fresh blueberries?

You can use frozen blueberries, but be sure to thaw and drain them well to avoid excess moisture in the dough and jam.

Blueberry Coffee Cake Cookies Recipe

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★★★★★

4.8 from 59 reviews

• Author: Marina
• Total Time: 1 hour 19 minutes
• Yield: 24 cookies 1x

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Description

These Blueberry Coffee Cake Cookies combine the tender, cakey texture of coffee cake with the juicy burst of fresh blueberries and a delightful brown sugar streusel topping. Filled with a homemade blueberry jam and finished with a sweet glaze, these cookies offer a perfect balance of tartness, sweetness, and crumbly richness, ideal for a brunch treat or afternoon snack.

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Ingredients

Scale 1x2x3x

Blueberry Jam

• 6 oz (170 g) fresh blueberries
• 2 tbsp (25 g) granulated white sugar
• 1 tbsp fresh lemon juice
• 1/2 tsp vanilla extract
• 3/4 tsp cornstarch

Brown Sugar Streusel

• 1/2 cup (112 g) unsalted butter, softened
• 1 cup (220 g) brown sugar, packed
• 1 cup (125 g) all-purpose flour, spooned and leveled
• 1/4 tsp salt

Blueberry Cookies

• 2 1/2 cups (313 g) all-purpose flour, spooned and leveled
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 cup (224 g) unsalted butter, softened
• 1 1/4 cups (250 g) granulated white sugar
• 1 large egg, at room temperature
• 1 tbsp vanilla extract
• 8 oz (226 g) fresh blueberries
• Blueberry jam from above

Icing

• 1 cup (130 g) powdered sugar
• 3–5 tsp whole milk

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Instructions

1. Prepare the Blueberry Jam: In a small pot, combine 6 oz fresh blueberries, 2 tbsp granulated sugar, 1 tbsp lemon juice, 1/2 tsp vanilla, and 3/4 tsp cornstarch. Cook over medium-low heat for 25-30 minutes, mashing some berries about 8 minutes in and stirring frequently towards the end to prevent sticking. When thickened to about 1/4 cup, transfer to a small bowl and let cool completely, covering with plastic wrap to prevent a skin from forming.
2. Make the Brown Sugar Streusel: In a medium bowl, beat 1/2 cup softened butter and 1 cup packed brown sugar with an electric mixer on high until combined. Add 1 cup flour and 1/4 tsp salt, mixing until large crumbs form. Chill the mixture in the refrigerator for 30 minutes while preparing the dough.
3. Preheat and Prepare Baking Sheets: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.
4. Combine Dry Ingredients for Cookies: In a large bowl, whisk together 2 1/2 cups all-purpose flour, 1/2 tsp baking powder, and 1/2 tsp salt. Set aside.
5. Cream Butter and Sugar: In a separate large mixing bowl, use an electric mixer to cream 1 cup softened butter and 1 1/4 cups granulated sugar on high speed until fluffy, about two minutes.
6. Add Egg and Vanilla: Mix in the egg and 1 tbsp vanilla on medium speed until pale and fluffy, about 1-2 minutes.
7. Incorporate Dry Ingredients: Slowly add the dry flour mixture to the wet ingredients on low speed until just combined. Scrape down the sides of the bowl as needed.
8. Fold in Blueberries: Push some dough to the sides of the bowl to create space, then gently fold 8 oz fresh blueberries into the dough with a rubber spatula to avoid crushing.
9. Swirl in Blueberry Jam: Create small holes in the dough and add half of the cooled blueberry jam into them. Gently fold the dough to partially incorporate the jam without blending it fully, repeating this step with the remaining jam.
10. Scoop Cookie Dough: Using a 2-tablespoon cookie scoop, portion the dough onto the prepared baking sheets. Use a tablespoon to create a small indent in each cookie portion.
11. Add Streusel Topping: Top each dough scoop with a heaping tablespoon of the chilled brown sugar streusel, pressing gently to adhere. Return any fallen streusel crumbs to the tops.
12. Bake Cookies: Bake the cookies for 12 minutes. Remove from oven and press each cookie into a perfect circle using a slightly larger circular cookie cutter or glass. Return cookies to oven and bake for an additional 2 minutes.
13. Cool Cookies: Let cookies cool on the baking sheets for at least 10 minutes to allow them to firm up as they continue baking off the heat. Then transfer to a cooling rack to cool completely.
14. Prepare Icing: While cookies cool, mix 1 cup powdered sugar with 3-5 teaspoons milk to achieve a pourable but not runny glaze.
15. Glaze and Serve: Drizzle the icing over the fully cooled cookies and serve.

Notes

• Be careful when folding in the blueberries and jam to avoid breaking the berries and making the dough too wet.
• Cooling the streusel before topping helps it maintain its crumbly texture on the cookies.
• Cooldown on the baking sheet is critical as the cookies are moist due to fresh fruit and jam, allowing them to set properly.
• The cookie cutter step helps keep cookies thick and neatly shaped despite spreading during baking.
• The icing should be thick enough to drizzle but not so thin it runs off the cookies.

• Prep Time: 45 minutes
• Cook Time: 34 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: blueberry cookies, coffee cake cookies, streusel topping, blueberry jam, dessert cookies, fruit cookies