Name: Blueberry Coffee Cake Cookies Recipe
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 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; 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 large egg, at room temperature; 1 tbsp vanilla extract; 8 oz (226 g) fresh blueberries; Blueberry jam from above; 1 cup (130 g) powdered sugar; 3-5 tsp whole milk

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 (for streusel)

1 cup (220 g) brown sugar, packed

1 cup (125 g) all-purpose flour, spooned and leveled (for streusel)

1/4 tsp salt (for streusel)

2 1/2 cups (313 g) all-purpose flour, spooned and leveled (for cookies)

1/2 tsp baking powder

1/2 tsp salt (for cookies)

1 cup (224 g) unsalted butter, softened (for cookies)

1 1/4 cups (250 g) granulated white sugar

1 egg, at room temperature

1 tbsp vanilla

8 oz (226 g) fresh blueberries (for cookies)

Jam made from above ingredients

1 cup (130 g) powdered sugar (for icing)

3-5 tsp whole milk (for icing)

Instructions

Step 1: Make the blueberry jam by combining 6 oz fresh blueberries, sugar, lemon juice, vanilla, and cornstarch in a small pot. Cook over medium-low heat for 25-30 minutes until thick, mashing some berries halfway through. Stir frequently near the end to avoid sticking. Transfer to a bowl, cool completely, and cover with plastic wrap.

Step 2: Prepare the brown sugar streusel by mixing softened butter and brown sugar with an electric mixer until combined. Add the 1 cup flour and 1/4 tsp salt, mixing until crumbly. Chill the streusel in the fridge for 30 minutes.

Step 3: Preheat the oven to 350 ℉ (175 ℃). Line two baking sheets with parchment paper.

Step 4: In a large bowl, whisk together 2 1/2 cups flour, baking powder, and 1/2 tsp salt. Set aside.

Step 5: In a separate large mixing bowl, cream together softened butter and granulated sugar with a mixer on high speed until fluffy, about 2 minutes. Add egg and vanilla, mixing on medium speed until pale and fluffy, 1-2 minutes.

Step 6: Gradually add the dry flour mixture to the wet ingredients on low speed until just combined. Scrape the bowl as needed.

Step 7: Fold in 8 oz fresh blueberries gently with a rubber spatula.

Step 8: Create small holes in the dough and add half the cooled blueberry jam. Gently fold the jam in without fully mixing. Repeat this process with the remaining jam.

Step 9: Scoop dough using a 2 tbsp cookie scoop onto prepared baking sheets. Use a tablespoon to make a small indent in each portion.

Step 10: Top each cookie with a heaping tablespoon of streusel, pressing gently to adhere. Return any fallen streusel pieces onto the cookies.

Step 11: Bake for 12 minutes. Remove from oven and use a circular cookie cutter or glass slightly larger than the cookie to gently press and shape each cookie into perfect circles. Return to oven and bake for 2 more minutes.

Step 12: Let cookies cool on the baking sheet for at least 10 minutes so they firm up as they cool. Then transfer to a rack to cool completely.

Step 13: Prepare the icing by mixing powdered sugar and 3 tsp milk, adding more milk as needed until pourable but not runny.

Step 14: Once cookies are cool, drizzle the icing over each cookie. Enjoy!

Tips & Variations

To prevent the jam from forming a skin as it cools, cover the bowl tightly with plastic wrap.

Use fresh blueberries for the best flavor and texture, but frozen can be used if thawed and drained well.

The gentle folding of jam into the dough creates pockets of flavor without overwhelming the cookie.

For a dairy-free version, substitute butter with a plant-based margarine and use a milk alternative for the icing.

FAQs

Can I make the blueberry jam ahead of time?

Yes, the jam can be made a day or two in advance and stored covered in the refrigerator. Bring it to room temperature before folding into the dough.

Why do the cookies need to be shaped after baking?

Pressing the cookies into perfect circles after initial baking helps them maintain a uniform shape and thick, tender texture, especially because of the fresh blueberries and jam which encourage spreading.