Description
Delight in these Blueberry Coffee Cake Cookies, a deliciously unique treat that combines the burst of fresh blueberries with a rich brown sugar streusel topping and a sweet glaze. Featuring a homemade blueberry jam folded into tender cookie dough, these cookies offer a perfect balance of fruity freshness and crumbly texture, ideal for breakfast or an afternoon snack.
Ingredients
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
Instructions
- Prepare the Blueberry Jam: Add blueberries, sugar, lemon juice, vanilla, and cornstarch to a small pot. Cook over medium-low heat for 25-30 minutes until thickened, mashing some berries about 8 minutes in. Stir frequently at the end to prevent sticking. Transfer to a bowl, cover to prevent skin formation, and cool completely.
- Make the Brown Sugar Streusel: Combine butter and brown sugar in a medium bowl; beat on high until combined. Add flour and salt, mixing until mixture resembles large crumbs. Chill in the fridge for 30 minutes while preparing the dough.
- Prepare the Cookie Dough: Preheat oven to 350 ℉ (175 ℃) and line baking sheets with parchment paper. Whisk flour, baking powder, and salt in a large bowl and set aside. In a separate large bowl, cream butter and granulated sugar on high until fluffy, about 2 minutes. Add egg and vanilla; mix on medium speed until pale and fluffy, 1-2 minutes. Gradually add dry ingredients on low speed until dough comes together, scraping bowl sides as needed.
- Fold in Blueberries and Jam: Push dough to the side to create space; add fresh blueberries and gently fold in with a spatula. Create small holes in dough with a spoon, add half the blueberry jam into the holes, folding gently without fully mixing. Flatten dough, make holes again, and add remaining jam, folding carefully once more.
- Shape Cookies and Add Streusel: Use a 2 tbsp cookie scoop to portion dough onto baking sheets. Create a small indent in each cookie with a tablespoon. Top each with a heaping tablespoon of chilled streusel, pressing gently to adhere. Return any fallen streusel pieces to the cookies.
- Bake and Shape Cookies: Bake for 12 minutes, then use a circular cookie cutter or glass slightly larger than the cookies to round and thicken them by pressing gently around edges. Return to oven and bake for an additional 2 minutes.
- Cool Cookies: Allow cookies to cool on baking sheets for at least 10 minutes to continue baking and firm up. Transfer to a cooling rack to cool completely.
- Prepare and Drizzle Icing: Mix powdered sugar and starting with 3 tsp milk in a small bowl until pourable but not runny. Drizzle icing over cooled cookies before serving.
Notes
- Be sure to read through all steps before starting to ensure smooth preparation and perfect results.
- Gently folding the jam into the dough without fully mixing preserves beautiful swirled pockets of flavor.
- Pressing the cookies into perfect circles after initial baking helps maintain shape and thickness during the final bake.
- Cooling cookies on the baking sheet allows residual heat to finish baking and sets their texture.
- Adjust milk quantity in the icing to achieve the desired consistency for drizzling.
- Prep Time: 40 minutes
- Cook Time: 34 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
