Description
Delight in these Blueberry Coffee Cake Cookies featuring a luscious homemade blueberry jam, tender cookie dough loaded with fresh blueberries, and a crumbly brown sugar streusel topping. Finished with a sweet powdered sugar glaze, these cookies offer a perfect balance of fruity, buttery, and sweet flavors, ideal for breakfast or an indulgent snack.
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 Cookie Dough
- 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 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), mashing some berries about 8 minutes in. Stir frequently at the end to prevent sticking. Transfer to a bowl and let cool completely, covering with plastic wrap to prevent skin formation.
- Make the Brown Sugar Streusel: Combine softened butter and brown sugar in a medium bowl. Beat with an electric mixer 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.
- Preheat and Prepare: Preheat oven to 350 ℉ (175 ℃). Line two baking sheets with parchment paper.
- Mix Dry Ingredients: In a large bowl, whisk together flour, baking powder, and salt. Set aside.
- Cream Butter and Sugar: In another large mixing bowl, beat softened butter and granulated sugar with an electric mixer on high speed until fluffy, about 2 minutes.
- Add Egg and Vanilla: Add the egg and vanilla extract to the butter mixture. Mix on medium speed until pale and fluffy, about 1-2 minutes.
- Combine Dry and Wet Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing on low speed just until dough forms. Scrape bowl sides as needed.
- Fold in Blueberries: Push dough to the sides of the bowl to create space. Gently fold in fresh blueberries using a rubber spatula.
- Incorporate Blueberry Jam: Use a spoon to create small holes in the dough and add half of the cooled blueberry jam into these holes. Fold gently without fully mixing. Flatten the dough, make more holes, and add the remaining jam, folding again delicately.
- Scoop and Shape Cookies: Use a 2-tablespoon cookie scoop to portion dough. Create a small indent in each with a tablespoon.
- Add Streusel Topping: Place a heaping tablespoon of chilled streusel on each cookie dough portion. Press gently to adhere. Reapply any fallen streusel.
- Bake and Shape: Bake cookies for 12 minutes. Remove from oven and use a slightly larger circular cutter or glass to press cookies into perfect circles to thicken. Return to oven and bake an additional 2 minutes.
- Cool Cookies: Let cookies cool on the baking sheet for at least 10 minutes to finish baking and firm up. Transfer to a cooling rack to cool completely.
- Prepare Icing: Mix powdered sugar and milk starting with 3 teaspoons of milk, adding more to reach a pourable but not runny consistency.
- Drizzle Icing: Once cookies are fully cooled, drizzle icing over each cookie and enjoy.
Notes
- Be sure to cover the blueberry jam while cooling to prevent a skin from forming.
- Chilling the streusel topping helps it hold together better on the cookies during baking.
- Pressing the cookies into a circle after initial baking ensures even shape and thickness despite spreading.
- Allow cookies to cool on the pan to finish baking and firm up from residual heat.
- The icing should be thick enough to drizzle but not so runny that it runs off the cookies.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: blueberry cookies, coffee cake cookies, blueberry jam, streusel topping, baked cookies, dessert, sweet treats
