Description

These Blueberry Coffee Cake Cookies are a delightful blend of fresh blueberries, rich brown sugar streusel, and a soft buttery dough, topped with a sweet glaze. The recipe features a homemade blueberry jam to infuse the cookies with intense fruity flavor. Baked to perfection with a tender crumb and a crunchy streusel topping, these cookies are a perfect treat for breakfast or an afternoon 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 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
Prepared blueberry jam (from above)

Icing

1 cup (130 g) powdered sugar
3–5 tsp whole milk

Instructions

Make the Blueberry Jam: In a small pot, combine 6 oz fresh blueberries, 2 tbsp sugar, 1 tbsp lemon juice, 1/2 tsp vanilla, and 3/4 tsp cornstarch. Cook over medium-low heat for 25-30 minutes, mashing some berries after 8 minutes and stirring frequently near the end to prevent sticking, until the mixture thickens to about 1/4 cup. Transfer to a bowl, cover with plastic wrap to prevent skin formation, and let cool completely.
Prepare the Brown Sugar Streusel: In a medium bowl, beat together 1/2 cup softened butter and 1 cup brown sugar until combined and fluffy. Add 1 cup flour and 1/4 tsp salt, mixing until large crumbly pieces form. Chill the streusel in the fridge for 30 minutes while preparing the dough.
Preheat and Prepare Baking Sheets: Preheat oven to 350 ℉ (175 ℃). Line two baking sheets with parchment paper and set aside.
Mix Dry Ingredients: In a large bowl, whisk together 2 1/2 cups flour, 1/2 tsp baking powder, and 1/2 tsp salt. Set aside.
Make Cookie Dough: In a large mixing bowl, cream 1 cup softened butter and 1 1/4 cups granulated sugar using an electric mixer on high speed until fluffy, about 2 minutes. Add 1 egg and 1 tbsp vanilla; mix on medium speed until pale and fluffy, 1-2 minutes. Gradually add the dry ingredients on low speed until the dough just comes together. Scrape sides as needed.
Incorporate Blueberries and Jam: Push some dough to the sides of the bowl to make space and gently fold in 8 oz fresh blueberries with a rubber spatula. Create small holes in the dough and add half of the cooled blueberry jam into these holes, folding gently but not fully mixing. Flatten the dough and create holes again to add the remaining jam, folding carefully to maintain swirl effect.
Shape and Top Cookies: Using a 2 tbsp cookie scoop, portion dough onto the prepared baking sheets. Use a tablespoon to create small indents on each cookie. Generously top each portion with heaping tablespoon of chilled streusel, pressing gently to adhere. Add any fallen streusel back on top.
Bake and Shape Cookies: Bake cookies for 12 minutes. Remove from oven and use a circular cookie cutter slightly larger than the cookies to gently push each into a perfect circle and thicken the cookies by slightly compressing the spread. Return to oven and bake 2 more minutes.
Cool Cookies: Let cookies cool on baking sheet for at least 10 minutes to continue cooking and firm up due to fresh fruit and jam moisture. Then transfer to a cooling rack to cool completely.
Make the Icing and Drizzle: While cookies cool, mix 1 cup powdered sugar with 3-5 tsp whole milk in a small bowl until pourable but not runny. Once cookies are cooled, drizzle the icing over each cookie and enjoy.

Notes

Ensure the blueberry jam is fully cooled before folding into the cookie dough to prevent it from melting into the dough and losing the swirl effect.
The step of pushing cookies into shape after 12 minutes of baking helps them maintain a thick, uniform shape despite spreading.
Letting the cookies cool on the baking sheet before moving helps them set properly due to the high moisture content from fresh blueberries and jam.
The icing consistency should be pourable but not too thin; start with 3 tsp milk and add more as needed.
Use fresh blueberries for best flavor and texture; frozen might add excess moisture.

Prep Time: 45 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: blueberry cookies, coffee cake cookies, blueberry jam cookies, streusel cookies, homemade blueberry jam, breakfast cookies, dessert