Description
These Blueberry Coffee Cake Cookies are a delightful mix of flavor and texture, featuring fresh blueberries, a crunchy streusel topping, and a sweet icing. Perfect for any occasion, they are easy to make and irresistible to all!
Ingredients
Scale
- 2 cups blueberries
- 1/2 cup sugar
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch
- 1/2 cup unsalted butter (softened)
- 1 cup brown sugar
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 large egg
- 1 teaspoon baking powder
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 cup powdered sugar
- Milk to drizzle
Instructions
- Prepare the blueberry jam by simmering blueberries, sugar, lemon juice, vanilla, and cornstarch in a pot for 25-30 minutes until thickened.
- Cool the jam completely and cover to prevent a skin.
- Mix butter and brown sugar in a bowl, then add flour and salt to create large crumbs for streusel topping.
- Chill the streusel while preparing the cookie dough.
- Preheat the oven to 350°F (175°C) and prepare baking sheets with parchment paper.
- Whisk together flour, baking powder, and salt; set aside.
- Cream butter and sugar in a mixing bowl until fluffy, then add egg and vanilla, mixing until pale and fluffy.
- Combine dry ingredients gradually with the wet mixture until a dough forms.
- Fold in the blueberries.
Notes
Ensure the blueberry jam cools entirely to prevent affecting cookie dough consistency.
Using a rubber spatula helps in folding the jam and blueberries without crushing them.
Let cookies cool on the baking sheet to firm up before transferring to a cooling rack.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 14g
- Sodium: 60mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg