Description

These Blueberry Coffee Cake Cookies combine bursts of fresh blueberry jam with a soft, buttery cookie dough topped with a crunchy brown sugar streusel. Perfectly baked to a golden finish and drizzled with a sweet icing, these cookies are a delightful treat that captures the flavors of classic coffee cake in a portable, delicious form.

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

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 very thick, about 1/4 cup (60 ml). Around 8 minutes in, gently mash some blueberries with the back of a spoon. Stir frequently near the end to prevent sticking. Transfer to a bowl, cover with plastic wrap directly on the jam, and cool completely.
Prepare the Brown Sugar Streusel: In a medium bowl, beat the softened butter and brown sugar on high until combined. Add flour and salt, mixing until crumbly with large crumbs. Chill for 30 minutes in the fridge while preparing the dough.
Preheat and Prepare Oven Sheets: Heat oven to 350 ℉ (175 ℃). Line two baking sheets with parchment paper.
Mix Dry Ingredients for Cookies: In a large bowl, whisk together flour, baking powder, and salt; set aside.
Cream Butter and Sugar: In a large mixing bowl, beat softened butter and granulated sugar on high speed until fluffy, about 2 minutes.
Add Egg and Vanilla: Mix in egg and vanilla on medium speed until pale and fluffy, 1-2 minutes.
Combine Dough Ingredients: Gradually add dry ingredients to the wet mixture on low speed, mixing just until dough comes together. Scrape bowl sides as needed.
Fold in Blueberries: Push dough aside to create space, then gently fold fresh blueberries into dough with a spatula.
Incorporate Jam: Make small indentations in the dough and add half the blueberry jam. Gently fold jam into the dough without fully mixing. Repeat indentations and add remaining jam, folding gently again.
Shape Cookies: Using a 2 tbsp cookie scoop, portion dough onto baking sheets. Use a tablespoon to create small indents in each dough mound.
Add Streusel Topping: Place a heaping tablespoon of chilled streusel topping on each dough scoop, pressing down gently to secure; return any fallen streusel on top.
Bake Initial Cycle: Bake cookies for 12 minutes.
Shape Cookies: Remove from oven and press a slightly larger round cutter or glass around each cookie to shape and slightly thicken them after spreading.
Bake Final Cycle: Return cookies to oven and bake for an additional 2 minutes.
Cool on Sheet: Let cookies cool on the baking sheet for at least 10 minutes to firm up as they continue baking from residual heat.
Transfer to Cooling Rack: Move cookies to a wire rack to cool completely.
Prepare Icing: Whisk powdered sugar and 3 tsp milk in a small bowl, adding more milk as needed to achieve a pourable but not runny consistency.
Drizzle Icing: Once cookies are cooled, drizzle icing over each cookie and serve.

Notes

Carefully folding the blueberry jam into the dough prevents overmixing and preserves pockets of jam flavor.
Using a cookie cutter to reshape cookies after initial baking controls spreading for a neater appearance.
Chilling the streusel topping before using helps maintain its crumbly texture during baking.
Allow cookies to cool on the baking sheet to finish baking and firm up properly.
The icing consistency should be pourable but thick enough to hold on the cookie without running off.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: blueberry coffee cake cookies, blueberry cookies, streusel cookies, coffee cake cookies, blueberry jam cookies