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Blueberry Coffee Cake Cookies Recipe

★★★★★

4.5 from 80 reviews
  • Author: Marina
  • Total Time: 1 hour 20 minutes
  • Yield: 24 cookies 1x

Description

These Blueberry Coffee Cake Cookies combine the flavors of fresh blueberries and tangy homemade blueberry jam with a tender, buttery cookie dough and a crunchy brown sugar streusel topping. Finished with a sweet icing drizzle, these cookies are perfect for breakfast or an indulgent snack that highlights the freshness of summer blueberries.

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. Make the Blueberry Jam: Add the blueberries, sugar, lemon juice, vanilla, and cornstarch to a small pot. Cook over medium-low heat for 25-30 minutes until the mixture thickens and measures about 1/4 cup (60 ml). About 8 minutes in, gently smash some blueberries with the back of a wooden spoon. Stir frequently towards the end to avoid sticking. Transfer to a small bowl, cover with plastic wrap to prevent skin formation, and cool completely.
  2. Prepare Brown Sugar Streusel: In a medium bowl, beat the softened butter and brown sugar together with an electric mixer on high until combined. Add flour and salt, mixing until the mixture resembles large crumbs. Chill streusel in the refrigerator for 30 minutes while preparing the dough.
  3. Preheat Oven and Prep Baking Sheets: Heat oven to 350 ℉ (175 ℃). Line two baking sheets with parchment paper and set aside.
  4. Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
  5. Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar on high speed with an electric mixer until fluffy, about two minutes. A stand mixer with paddle attachment works well here.
  6. Add Egg and Vanilla: Mix in the egg and vanilla on medium speed until pale and fluffy, about 1-2 minutes.
  7. Combine Dry and Wet Ingredients: Slowly incorporate the dry flour mixture into the wet ingredients on low speed, mixing just until dough pulls together. Scrape down bowl sides as needed.
  8. Fold in Blueberries: Push some dough to the sides of the bowl to create space, then add fresh blueberries. Gently fold blueberries into dough with a rubber spatula to avoid crushing them.
  9. Incorporate Jam (Two Stages): Create indentations in the dough with a spoon and add half the blueberry jam into these holes. Fold the jam gently into the dough without fully mixing, folding each quarter and then the whole dough once. Flatten dough and repeat with remaining jam.
  10. Shape Cookies: Scoop 2 tbsp portions of dough using a cookie scoop onto prepared baking sheets. Use a tablespoon to create a small indent in each dough ball.
  11. Add Streusel Topping: Measure out a heaping tablespoon of chilled streusel, flip it on top of each cookie dough portion, and gently press to adhere. Replace any fallen streusel pieces on top.
  12. Bake Cookies: Bake cookies for 12 minutes. Remove from oven, then use a slightly larger cookie cutter or round glass to push cookies into perfect circles and thicken slightly. Return to oven and bake for an additional 2 minutes.
  13. Cool on Baking Sheet: Let cookies cool on the baking sheet for at least 10 minutes so they finish baking and firm up, especially important because of the fresh blueberries and jam.
  14. Transfer to Cooling Rack: Move the cookies carefully to a wire rack to cool completely.
  15. Prepare Icing: While cookies cool, whisk together powdered sugar and 3 tsp milk in a small bowl, adding more milk as needed to achieve a pourable but not runny consistency.
  16. Drizzle Icing: Once cookies are cooled, drizzle the icing over each cookie. Serve and enjoy!

Notes

  • Be sure to read through all steps before starting as the recipe involves multiple components requiring patience for the best results.
  • Smashing some blueberries during jam cooking helps release juice and thicken properly.
  • Chilling the streusel before topping prevents it from melting quickly in the oven.
  • Gently folding in blueberries and jam keeps the fruit intact and evenly distributed without making the dough messy.
  • Using a cookie cutter after initial baking helps cookies retain a perfect round shape and improves texture.
  • Cooling cookies on baking sheets allows them to set fully because the dough contains fresh ingredients that may be softer.
  • The icing enhances sweetness and adds a classic coffee cake feel but is optional if you prefer less sugar.
  • Prep Time: 45 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: blueberry cookies, coffee cake cookies, blueberry jam, streusel topping, dessert cookies, summer berries

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