Description
Blueberry Coffee Cake Cookies are a delightful treat featuring fresh blueberries and a soft, buttery texture. With easy preparation and a delicious jam filling, these cookies are perfect for dessert or a sweet snack.
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
- Prepare your workspace by reading through all the steps to ensure a smooth process.
- In a small pot, combine the fresh blueberries, granulated sugar, lemon juice, vanilla, and cornstarch.
- Heat the mixture over medium-low heat for 25-30 minutes until it becomes thick, measuring about 1/4 cup (60 ml). Remember to smush some blueberries with the back of a wooden spoon after about 8 minutes.
- Stir frequently towards the end of cooking to prevent sticking.
- Once thickened, transfer the mixture to a small bowl and let it cool completely. Cover with plastic wrap to prevent a skin from forming.
Notes
Ensure the butter is softened for easier mixing and a better texture.
Using fresh blueberries enhances the flavor; if using frozen, make sure they are thawed and drained.
The jam can be made ahead of time and stored in the refrigerator.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg