Description
Enjoy homemade Blueberry Coffee Cake Cookies, bursting with fresh blueberries and topped with sweet jam. This recipe is simple, quick, and perfect for dessert lovers!
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 cornstarch
- 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 starting to ensure a smooth cooking experience.
- Combine blueberries, granulated sugar, lemon juice, vanilla, and cornstarch in a small pot.
- Cook over medium-low heat for 25-30 minutes until the mixture thickens and measures a 1/4 cup (60 ml).
- About halfway through cooking, mash some blueberries with a wooden spoon to help thicken.
- Stir frequently to prevent sticking as it thickens.
- Once thickened, transfer to a small bowl and let it cool completely. Cover with plastic wrap to prevent a skin from forming.
Notes
Ensure the blueberries are fresh for the best flavor.
The cookies can be stored in an airtight container for up to a week.
Feel free to adjust the sweetness by adding more or less sugar to the jam.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg