Introduction

These Blueberry Coffee Cake Cookies are a delightful blend of tender cookie dough, fresh blueberries, and a sweet streusel topping. With a homemade blueberry jam swirled inside and a light icing drizzle, they offer a perfect balance of fruity and sweet flavors. Ideal for breakfast or an afternoon treat!

The image shows a stack of crumbly blueberry cookies with three main layers: a golden crumbly topping with a rough texture and small chunks, a middle layer filled with juicy, shiny dark-purple blueberries, and a bottom crumbly layer that looks soft and slightly golden. The cookies are drizzled with a thin white icing that flows down the sides, adding contrast. Around the cookies, there are fresh blueberries and a small glass jar holding white and yellow flowers. The whole scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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

Jam from above

1 cup (130 g) powdered sugar

3-5 tsp whole milk

Instructions

Step 1: Make the blueberry jam by combining the 6 oz blueberries, granulated sugar, lemon juice, vanilla, and cornstarch in a small pot. Cook over medium-low heat for 25-30 minutes until thick, mashing some berries about 8 minutes in. Stir frequently near the end to prevent sticking. Transfer to a bowl, cover, and cool completely.

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

Step 3: Preheat the oven to 350 ℉ (175 ℃) and 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.

Step 5: In another large bowl, cream the softened butter and 1 1/4 cups granulated sugar on high speed until fluffy (about 2 minutes). Add the egg and vanilla, mixing on medium until pale and fluffy.

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

Step 7: Gently fold in 8 oz fresh blueberries.

Step 8: Create small indentations in the dough and spoon half of the cooled jam into them. Fold gently without fully mixing. Flatten the dough and repeat with the remaining jam.

Step 9: Using a 2 tbsp cookie scoop, portion dough onto baking sheets. Make a shallow indent in each with a spoon.

Step 10: Top each cookie with a heaping tablespoon of streusel, pressing gently to adhere.

Step 11: Bake for 12 minutes. Remove from oven and press the cookies into neat circles using a cookie cutter or glass slightly larger than the cookies. Return to oven and bake an additional 2 minutes.

Step 12: Let cookies cool on the baking sheet for at least 10 minutes to firm up, then transfer to a cooling rack.

Step 13: While cookies cool, mix powdered sugar and milk starting with 3 tsp. Add more milk to reach a pourable but not runny consistency.

Step 14: Drizzle icing over cooled cookies and enjoy!

Tips & Variations

Use fresh, ripe blueberries for the best flavor and texture in both the dough and jam.

Chilling the streusel helps it hold its shape during baking for a perfect crumbly topping.

For a citrus twist, add a teaspoon of lemon zest to the cookie dough.

Gluten-free flour can be substituted if preferred, but results may vary slightly.

If you want a more pronounced jam swirl, try folding in the jam just before scooping cookies onto the tray.

FAQs

Can I use frozen blueberries instead of fresh?

Frozen blueberries can be used but thaw and drain them well to avoid excess moisture, which can affect the dough and baking time.

How do I prevent the jam from making the cookies soggy?

Allow the jam to cool completely before folding it into the dough and don’t mix it in fully to keep some texture. Bake the cookies until set and let them cool on the tray to firm up properly.