Description

These Blueberry Coffee Cake Cookies offer a delightful balance of sweetness and fruitiness. Made with fresh blueberries and a buttery dough, they’re an easy and delicious treat perfect for any occasion.

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

Cook Mode Prevent your screen from going dark

Instructions

Review the steps thoroughly before starting for the best outcome!
In a small pot, combine blueberries, sugar, lemon juice, vanilla, and cornstarch.
Cook on medium-low heat for 25-30 minutes until thickened, stirring frequently, and mashing some blueberries for texture.
Once thickened, transfer to a bowl and let cool completely. Cover to prevent a skin from forming.

Notes

Ensure blueberries are fresh and ripe for the best flavor.
Adjust the thickness of the jam according to preference by cooking longer or shorter as desired.
Let the cookies cool completely before glazing for best results.

Nutrition

Serving Size: 1 cookie
Calories: 250
Sugar: 15g
Sodium: 180mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 1g
Protein: 3g
Cholesterol: 25mg