These are the best blueberry cookies! They're soft and chewy, mixed with jammy blueberries and taste like a piece of blueberry pie!
If you're looking for other blueberry desserts for blueberry season, try my blueberry muffins, blueberry donuts, blueberry pie, blueberry cheesecake bars, blueberry lemon cake or triple berry cobbler bars!
Why You'll Love This Blueberry Cookies Recipe
They have the best texture- These are chewy, soft cookies with slightly crispy edges.
They have the perfect amount of blueberry flavor- The dough is flavored with lots of homemade blueberry jam. Each bite will taste like blueberry pie!
They're pretty! These cookies have a natural pretty purple color from the blueberry jam!
Simple Ingredients for Blueberry Cookies
- Unsalted Butter- make sure it's softened, room temperature butter
- Granulated White Sugar- used to sweeten the jam and cookies
- Egg- make sure it's at room temperature
- Vanilla Extract- adds a sweet note to the cookies
- Lemon Juice- used in the blueberry jam to enhance the blueberry flavor
- Fresh Blueberries- used to make the blueberry jam
- Flour- just the right amount of all purpose flour helps give these cookies their perfect texture
- Baking Powder- used to just slightly leaven these cookies
- Salt- brings out all the flavors in these cookies
Step by Step Instructions for Chewy Blueberry Cookies
Please see the recipe card below for the complete recipe, including measurements and baking time!
STEP ONE: Add the blueberries, sugar, lemon juice, vanilla and cornstarch to a medium pot. Cook over medium-low heat for 20-22 minutes until very thick. Half way through, smush some of the blueberries with the back of a wooden spoon. Remove from the heat and allow to completely cool.
STEP TWO: In a large bowl, whisk together the flour, baking powder and salt. Then set aside the flour mixture.
STEP THREE: In a large mixing bowl cream together the softened butter and granulated 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.)
STEP FOUR: Add in the egg and vanilla and mix on medium speed until pale in color and fluffy, 1-2 minutes.
STEP FIVE: 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.
STEP SIX: Fold in the cooled blueberry jam with a rubber spatula.
STEP SEVEN: Scoop the cookie dough into balls with a large 2 tablespoon cookie scoop.
STEP EIGHT: Place the dough on a cookie sheet lined with parchment paper and sprinkle with sugar. (Bake 6 cookies at a time.)
STEP NINE: Bake the cookies then let them cool on the baking sheet for 5 minutes. Transfer the baked cookies to a cooling rack to finish cooling.
FAQs
How do I store these cookies? Store the cookies in an airtight container for up to three days, or freeze them in a freezer bag for up to two weeks!
Can I use frozen blueberries? Yes, but cooking time for the jam will be different. Cook until very thick like pictured above.
Can I add in white chocolate chips? Sure! I would stick with 1 cup (200 g) or less.
Pro Tips
For best results, measure your flour properly. This is always my #1 baking tip. Do not ever 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. 1 cup of flour equals 125 grams.
When the cookies are straight out of the oven, scoot a circular cookie cutter around them to give them a perfect circular shape!
Make sure to beat the egg into the butter and sugar until the mixture is pale in color and fluffy, not just until it's combined. Doing this will help give you perfectly textured cookies.
Other Cookie Recipes to Try Next Time
If you make these cookies please, please leave a star rating! Tag me on Instagram @inbloombakery_ and follow me on Pinterest also for other dessert ideas!
📖 Recipe
Blueberry Cookies
Ingredients
For the Blueberry Jam
- 12 oz (340 g) fresh blueberries
- ¼ cup (50 g) granulated white sugar
- 1 tablespoon (15 ml) lemon juice
- 1 teaspoon vanilla
- ½ tablespoon (4 g) cornstarch
For the Cookies
- 2 ½ cups (313 g) all-purpose flour, spooned and leveled
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup (224 g) unsalted butter, softened
- 1 ¼ cups (250 g) granulated white sugar
- 1 egg, at room temperature
- 1 tablespoon vanilla
- ¼ cup (50 g) granulated sugar for sprinkling over the cookies (optional)
Instructions
For the Blueberry Jam
- Add the blueberries, sugar, lemon juice, vanilla and cornstarch to a medium pot. Cook over medium-low heat for 20-22 minutes until very thick. Half way through, smush some of the blueberries with the back of a wooden spoon. Remove from the heat and allow to completely cool.12 oz (340 g) fresh blueberries, ¼ cup (50 g) granulated white sugar, 1 tablespoon (15 ml) lemon juice, 1 teaspoon vanilla, ½ tablespoon (4 g) cornstarch
For the Cookies
- Preheat oven to 350 degrees. 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 ½ cups (313 g) all-purpose flour, spooned and leveled, ½ teaspoon baking powder, ½ teaspoon salt
- In a large mixing bowl cream together the softened butter and granulated 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 ¼ cups (250 g) granulated white sugar, 1 cup (224 g) unsalted butter, softened
- 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 tablespoon 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.
- Fold in the cooled blueberry jam with a rubber spatula.
- Scoop the cookie dough into balls with a large 2 tablespoon cookie scoop.
- Place the dough on the prepared cookie sheet, then sprinkle with sugar. (Bake 6 cookies at a time.)¼ cup (50 g) granulated sugar for sprinkling over the cookies (optional)
- Bake the cookies for 10 minutes, then let them cool on the baking sheet for 5 minutes. Transfer the baked cookies to a cooling rack to finish cooling.
It would be helpful to know what the jam yield should be. My cookies were tasty but way too moist. I think my jam was too wet. But not knowing how much to add tot he recipe I put it all in. Otherwise tasty cakey cookies.
I agree with MaryS. The cookies tasted great; however mines were moist as well because of the blueberry jam. Perhaps not enough cornstarch to thicken? Not sure...The dough was not your typical cookie dough; probably because this has more of a cake consistency. I will make them again and limit the amount of jam that I add to the batter/dough!
I made these tonight , turned out great!! The picture of the jam helped a lot ,I did have to add a little more corn starch to get that jammy thickness, I guess that'd be normal depending on how big your blue berries are. Yeah, my batter was a little loose, but ya know what... If you chill it a while in the fridge and scoop out heaping tablespoons .... GREAT COOKIE!!! LOVE 💕
I love how you list all the ingredients after each step! Saves us from going back up to the list!
I haven't made these yet but maybe I will thank you!
Could you substitute the all purpose flour with almond meal to be gluten free?
Hi Jody! I have not tested this recipe with almond meal, or any GF flour. I would think you would have better luck with a 1 to 1 GF flour, but I can't say four sure how they would turn out.
Can't get enough of these, making more!!