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Blueberry Coffee Cake Cookies Recipe

★★★★★

4.9 from 124 reviews
  • Author: Ella
  • Total Time: 1 hour 20 minutes
  • Yield: 24 cookies 1x

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.

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) 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)

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

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