Description
These Blueberry Coffee Cake Cookies are a delightful treat that combines the taste of fresh blueberries with a rich, buttery cookie base. Perfect for sharing or enjoying on your own, they’re simple to prepare and taste absolutely delicious!
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 through all the steps before beginning; these cookies involve a few extra steps for perfect results.
- Combine blueberries, sugar, lemon juice, vanilla, and cornstarch in a small pot.
- Cook on medium-low heat for 25-30 minutes or until thickened to 1/4 cup (60 ml). Stir frequently to prevent sticking, and mash some blueberries halfway through with a wooden spoon.
- Once thick, transfer the mixture to a small bowl to cool completely, covering it with plastic wrap to avoid a skin forming.
Notes
Ensure blueberries are fresh for the best flavor.
Let the jam cool completely before adding to cookies to prevent melting the dough.
These cookies can be stored in an airtight container for several days.
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 12g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg