Blueberry Coffee Cake Cookies Recipe

Introduction

These Blueberry Coffee Cake Cookies combine the sweet and tangy flavors of fresh blueberries with a buttery streusel topping. With a soft, tender crumb and a drizzle of icing, they make a perfect treat for breakfast or afternoon snack.

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: For the blueberry jam, combine the blueberries, granulated sugar, lemon juice, vanilla, and cornstarch in a small pot. Cook over medium-low heat for 25–30 minutes until thickened, mashing some berries after 8 minutes. Stir frequently near the end to prevent sticking. 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 bowl with an electric mixer on high speed until combined. Add 1 cup flour and 1/4 tsp salt, mixing until the mixture forms large crumbs. Chill the streusel in the fridge for 30 minutes.
3. Step 3: Preheat the oven to 350 ℉ (175 ℃). Line two baking sheets with parchment paper. In a large bowl, whisk together 2 1/2 cups flour, baking powder, and 1/2 tsp salt.
4. Step 4: In another large bowl, cream softened butter and granulated sugar using an electric mixer on high speed until fluffy, about 2 minutes. Add the egg and vanilla, mixing on medium speed until pale and fluffy (1–2 minutes).
5. Step 5: Gradually add the dry flour mixture to the wet ingredients, mixing on low speed just until the dough comes together. Scrape down the sides as needed.
6. Step 6: Gently fold in the 8 oz fresh blueberries using a rubber spatula.
7. Step 7: Create small indentations in the dough and add half of the cooled blueberry jam into these holes. Fold gently, avoiding full mixing to keep pockets of jam.
8. Step 8: Flatten the dough and make more indentations; add the remaining jam and fold gently again.
9. Step 9: Scoop dough using a 2-tablespoon cookie scoop onto prepared sheets. Use a tablespoon to create a small indentation in each cookie.
10. Step 10: Top each cookie scoop with a heaping tablespoon of the chilled streusel. Press gently to adhere, repositioning any loose crumbs.
11. Step 11: Bake for 12 minutes. Remove from oven and press each cookie gently into a perfect circle using a cookie cutter or glass slightly larger than the cookies. Return to oven and bake 2 more minutes.
12. Step 12: Let cookies cool on the baking sheet for at least 10 minutes to finish baking and firm up, then transfer to a cooling rack.
13. Step 13: While cookies cool, make 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 icing over cooled cookies and enjoy.

Tips & Variations

• Use fresh blueberries for the best flavor; frozen can be used but may add extra moisture.
• For a citrus twist, add a teaspoon of lemon or orange zest to the dough or streusel.
• Chill the cookie dough for 30 minutes before baking if you want thicker cookies.
• Swap whole milk in the icing for almond or oat milk to keep it dairy-free.

Storage

Store cookies in an airtight container at room temperature for up to 3 days. To keep them fresh longer, refrigerate for up to 5 days or freeze for up to 2 months. Reheat briefly in a microwave or oven to soften before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the blueberry jam ahead of time?

Yes, the jam can be made up to a week in advance and stored covered in the refrigerator until ready to use.

What if I don’t have cornstarch for the jam?

You can substitute with an equal amount of tapioca starch or arrowroot powder to help thicken the jam.

Blueberry Coffee Cake Cookies Recipe

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★★★★★

4.9 from 124 reviews

• Author: Ella
• Total Time: 1 hour 20 minutes
• Yield: 24 cookies 1x

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Description

These Blueberry Coffee Cake Cookies combine the juicy sweetness of fresh blueberries with a tender buttery dough, topped with a crunchy brown sugar streusel and a drizzle of vanilla icing. Featuring a homemade blueberry jam swirled into the dough, these cookies offer the perfect balance between soft, fruity, and crumbly textures. Ideal for breakfast, brunch, or an afternoon treat, these cookies deliver the comforting flavor of coffee cake in a fun, handheld form.

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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) packed brown sugar
• 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 (as needed for consistency)

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Instructions

1. Prepare the Blueberry Jam: Add the blueberries, sugar, lemon juice, vanilla extract, and cornstarch to a small pot. Cook over medium-low heat for 25-30 minutes until thickened to about 1/4 cup (60 ml). Around 8 minutes in, crush some blueberries with a wooden spoon to release juices. Stir frequently near the end to prevent sticking. Transfer to a small bowl, cover with plastic wrap, and cool completely to avoid skin formation.
2. Make the Brown Sugar Streusel: In a medium bowl, beat the softened butter and brown sugar with an electric mixer on high speed until combined. Add the flour and salt, mixing until the mixture resembles large crumbs. Refrigerate the streusel for 30 minutes while preparing the dough.
3. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350 ℉ (175 ℃). Line two baking sheets with parchment paper and set aside.
4. Mix Dry Ingredients for Cookies: In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
5. Cream Butter and Sugar: In a separate large mixing bowl, beat the softened butter and granulated sugar with an electric mixer on high speed until fluffy, about 2 minutes.
6. Add Egg and Vanilla: Mix in the egg and vanilla extract on medium speed until the mixture is pale and fluffy, about 1-2 minutes.
7. Incorporate Dry Ingredients: Gradually add the flour mixture to the wet ingredients. Mix on low speed just until the dough begins to come together, scraping the bowl sides as needed.
8. Add Blueberries and Jam to Dough: Push some dough aside to create space and gently fold in the fresh blueberries. Using a spoon, create small holes in the dough and add half of the cooled blueberry jam into these holes. Gently fold the jam into the dough without fully mixing. Repeat: flatten dough, create holes, add remaining jam, and gently fold again.
9. Shape Cookies and Add Streusel: Using a 2-tablespoon cookie scoop, portion the dough onto prepared baking sheets. Use a tablespoon to create an indent in each scoop. Top each with a heaping tablespoon of chilled streusel, pressing gently to adhere. Return any fallen crumbs to the cookie tops.
10. Bake Cookies: Bake for 12 minutes. Remove trays and use a circular cookie cutter or glass slightly larger than the cookies to gently press around each cookie, shaping into perfect circles and thickening slightly. Return cookies to oven and bake an additional 2 minutes.
11. Cool Cookies: Let cookies cool on the baking sheet for at least 10 minutes to firm up and finish baking. Transfer to a wire rack to cool completely.
12. Prepare Icing: While cookies cool, whisk together powdered sugar and 3 teaspoons milk in a small bowl. Add more milk as needed to achieve a pourable but not runny consistency.
13. Drizzle Icing: Once cookies are fully cooled, drizzle the icing evenly over each cookie. Serve and enjoy!

Notes

• Cook the blueberry jam slowly on medium-low heat and stir frequently to avoid burning or sticking.
• Chilling the streusel ensures it holds its shape and provides a crisp texture when baked.
• Using fresh blueberries both in the dough and jam enhances the fruity flavor and texture.
• Pressing cookies with a cutter after initial baking helps maintain the perfect round shape and controls spread.
• Allow cookies to cool on the baking sheet to finish baking through and firm up properly before transferring.
• Adjust icing milk quantity carefully to avoid overly runny consistency.
• Make sure all ingredients, especially butter and egg, are at room temperature for best mixing results.

• Prep Time: 45 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: blueberry cookies, coffee cake cookies, blueberry jam, streusel topping, homemade cookies, breakfast cookies