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Blueberry Coffee Cake Cookies Recipe

★★★★★

4.8 from 59 reviews
  • Author: Marina
  • Total Time: 1 hour 19 minutes
  • Yield: 24 cookies 1x

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.

Ingredients

Scale

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

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

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Find it online: https://marinamontclair.com/blueberry-coffee-cake-cookies-recipe-2/