Description
These Blueberry Coffee Cake Cookies are a delightful treat, featuring fresh blueberries and a buttery, sweet dough. Perfect for serving at gatherings or enjoying with coffee, this recipe offers a simple preparation process while delivering an irresistible flavor that will please any audience.
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 steps before starting for the best 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 blueberries are thick and the mixture measures out to 1/4 cup (60 ml). Stir frequently to prevent sticking after about 20 minutes, crushing some blueberries with the back of a spoon as needed.
- Transfer the mixture to a small bowl and let it cool completely. Cover to prevent a skin from forming.
Notes
Ensure your butter is softened for easy mixing.
Fresh blueberries can be adjusted based on preference; use more for a fruitier flavor.
Allow the jam to cool completely before using it in the cookies.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 80mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg