Blueberry Coffee Cake Cookies
These perfect blueberry coffee cake cookies are super soft and chewy, filled with bursting fresh blueberries, swirled with blueberry jam, topped with crunchy brown sugar streusel and drizzled with icing. These bakery-style cookies are just like blueberry coffee cake, but in cookie form!
Why you’ll love these blueberry coffee cake cookies
Soft, melt in your mouth texture– They’re thick, buttery, tender and chewy all at the same time.
They’re topped with crunchy brown sugar streusel– The best part of these cookies is the streusel. Each cookie has LOTS and lots of streusel that adds a delicious sweet crunch to each bite.
They are full of blueberry flavor- The cookies are packed full of fresh, bursting blueberries, and swirled with thick blueberry jam.
For the full recipe, including measurements, step by step instructions, and bake time, please see the recipe card at the bottom of the post. This is just a brief overview!
Create little holes in the dough with a spoon and add half the jam. Gently fold it in, but don’t mix all the way. (I like to fold each quarter section once, then fold all the dough over on itself once.)
Flatten the dough, make little holes again and add the rest of the jam.
Blueberry Coffee Cake Cookies FAQs
I did test these using store bought jam and it works decently. However the cookies spread much more because store bought jams are thinner than the jam in this recipe. The store bought jam also gave the cookies more of a grey hue rather than bright purple. All of that to say, yes you can use store bought jam but expect differences in how the cookies come out.
I really recommend sticking with fresh blueberries. I tested these cookies with frozen blueberries and if you let the berries thaw before adding them to the dough, they’re too watery and mess with the dough’s consistency, not to mention dyeing the dough a blue/grey color. If you add them in frozen they make the dough very stiff and difficult to work with, while also adding excess blue/grey color. Fresh berries are the best option!
I recommend refrigerating left over cookies. Because these cookies are packed full of fresh blueberries, they will get soggy if left out of the fridge. Let them come to room temperature before enjoying for the best taste!
Tips for baking perfect blueberry coffee cake cookies
Measure your flour properly. This is always my #1 baking tip. Do not scoop a measuring cup into your flour. This will always lead to using too much flour. Instead, sprinkle spoonfuls of flour into your measuring cup and swipe excess flour off with the back of a knife. Or better yet, weigh your flour with a kitchen scale. 1 cup of flour equals 125 grams
Very softened butter. You’ll want to make sure your butter is super soft. As in, you should be able to press your finger into it very easily. This will make it easier to cream together with the sugar and help give the cookies the best texture.
Scoot a circular cookie cutter around the cookies to give them a perfect shape. These cookies are packed full of blueberries and blueberry jam so they will spread in the oven. When they have baked for around 12 minutes, pull the cookies out of the oven and quickly scoot a circular cookie cutter around each to push the cookie into a perfect circle and thicken it up a bit from the spreading in the oven. Then return the cookies to the oven and bake for an additional 2 minutes.
Let the cookies cool. Again, because these cookies have so many blueberries and lots of jam, they need to cool for awhile. Let them cool on the cookie sheet for at least 10 minutes, then transfer them to a cooling rack to finish cooling.
If you make these cookies please leave a star review! Also, tag me on Instagram @inbloombakery_ so I can see your creation! Follow me on Pinterest for other dessert ideas!
Blueberry Coffee Cake Cookies
Ingredients
For the Blueberry Jam
- 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
For the 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
For the 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 egg, at room temperature
- 1 tbsp vanilla
- 8 oz (226 g) fresh blueberries
- jam from above
For the Icing
- 1 cup (130 g) powdered sugar
- 3-5 tsp whole milk
Instructions
For the Blueberry Jam
- Please read through all the steps before beginning. These cookies have a few extra steps needed to create a perfect result! 🙂
- Add the blueberries, sugar, lemon juice, vanilla and cornstarch to a small pot.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
- Cook over medium-low heat for 25-30 minutes until the blueberries are very thick and measure out to a 1/4 cup (60 ml). About 8 minutes in, smush some of the blueberries with the back of a wooden spoon. Stir a lot towards the end so it doesn’t stick to the bottom of the pot.
- Transfer to a small bowl and allow to completely cool. Cover with plastic wrap so a skin doesn't form on the jam.
For the Brown Sugar Streusel
- Add the butter and brown sugar to a medium bowl. Mix together with an electric mixer on high speed until combined.1/2 cup (112 g) unsalted butter, softened, 1 cup (220 g) brown sugar, packed
- Add in the flour and salt and mix together until the mixture resembles large crumbs.1 cup (125 g) all purpose flour, spooned and leveled, 1/4 tsp salt
- Chill the streusel for 30 minutes in the fridge while working on the dough.
For the Blueberry Cookies
- Preheat the oven to 350 ℉ (175 ℃). Line 2 baking sheets with parchment paper and set aside.
- In a large bowl, whisk together the flour, baking powder and salt. Then set aside the flour mixture.2 1/2 cups (313 g) all-purpose flour, spooned and leveled, 1/2 tsp baking powder, 1/2 tsp salt
- In a large mixing bowl cream together the softened butter and granulated white sugar with an electric mixer on high speed until fluffy, about two minutes. (You can also use the bowl of a stand mixer fit with a paddle attachment.)1 cup (224 g) unsalted butter, softened, 1 1/4 cups (250 g) granulated white sugar
- Add in the egg and vanilla and mix on medium speed until pale in color and fluffy, 1-2 minutes.1 egg, at room temperature, 1 tbsp vanilla
- Slowly add in the dry ingredients to the wet ingredients. Mix on low speed just until the dough pulls together. Scrape the sides of the bowl with a spatula as necessary.
- Push some of the dough to the sides of the bowl to create a large space. Add in the blueberries.Gently fold the blueberries into the dough with a rubber spatula.8 oz (226 g) fresh blueberries
- Create little holes in the dough with a spoon and add half the jam into the holes. Gently fold the jam in, but do not mix it in all the way. (I like to fold each quarter section once, then fold all the dough over on itself once.)jam from above
- Flatten the dough with a rubber spatula. Make little holes again and add in the rest of the jam to the created holes. Gently fold the jam again, being careful not to mix it in all the way.
- Scoop the dough with a 2 tbsp cookie scoop. Use a tablespoon to create a little indent in each scoop of dough.
- Measure out a slightly packed, heaping tablespoon of streusel topping and flip it on top of each portion of cookie dough. Press down gently with your fingers to secure the streusel to the cookie dough. Add any pieces of streusel that fall off back on top.
- Bake the cookies for 12 minutes, then remove them from the oven and quickly scoot a circular cookie cutter or glass, that is just slightly larger than the cookies, around each to push the cookies into a perfect circle and thicken them up a bit from the spreading in the oven. Then return the cookies to the oven and bake for an additional 2 minutes.
- Very important- let the cookies cool on the baking sheet for at least 10 minutes. They will continue baking as they cool and firm up. Because these cookies are full of fresh blueberries and jam, a few extra steps are needed to make sure they come out perfectly! 🙂
- Then transfer the cookies to a cooling rack to finish cooling.
For the Icing
- While the cookies cool, mix together the powdered sugar and milk in a small bowl. Start with 3 tsp of milk and add more as necessary.You'll want it to to be a pourable consistency without being too runny.1 cup (130 g) powdered sugar, 3-5 tsp whole milk
- Once the cookies are cooled, drizzle the icing over each cookie. Then enjoy!
Made these today and they are a labor of love, but wow they’re worth it! Delicious!
Can these be made in a 4″ silicone mold?
I made these last night…WOW. All her cookies are 5/5 stars. I have made every one of her cheesecake filled cookies as well and they are to die for. My boyfriend requests them frequently! I LOVE her recipes!!
Yum! Thanks Natalie and happy baking!