Description
These Blueberry Coffee Cake Cookies are a delightful treat combining fresh blueberries and a buttery texture. They’re easy to make and perfect for anyone wanting a delicious homemade dessert.
Ingredients
Scale
- 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 cornstrarch
- 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
- Read all steps before starting to ensure perfect results.
- Combine the blueberries, sugar, lemon juice, vanilla, and cornstarch in a small pot.
- Cook over medium-low heat for 25-30 minutes until the mixture thickens and measures about 1/4 cup (60 ml). Stir frequently to prevent sticking.
- Mash some blueberries using a wooden spoon about 8 minutes into cooking for texture.
- Transfer the mixture to a small bowl and let it cool completely. Cover with plastic wrap to prevent a skin from forming.
Notes
Ensure the blueberries are fresh for the best flavor.
Allow the blueberry jam to cool fully before adding it to the cookies.
For a sweeter finish, drizzle with additional powdered sugar glaze.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10 g
- Sodium: 70 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg