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Blueberry Crumble Cake Cookies Recipe

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These Blueberry Crumble Cake Cookies combine the luscious sweetness of fresh blueberries with a tender cake-like cookie base, topped with a buttery crumble. Perfectly soft in the center with a crunchy crumble topping, these cookies capture the essence of a blueberry crumble dessert in a handheld treat, ready in just 35 minutes.

Ingredients

Blueberry Filling

  • ½ cup (74 g) fresh blueberries
  • 2 teaspoons granulated sugar
  • 2 teaspoons lemon juice
  • 2 teaspoons cornstarch
  • 2 teaspoons water

Cookie Dough

  • 1 ¾ cups (219 g) all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • ¼ teaspoon baking soda
  • ½ cup (1 stick / 113 g) unsalted butter, room temperature
  • ¾ cup (150 g) granulated sugar
  • 2 large eggs, room temperature
  • 1 tablespoon whole milk, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (148 g) fresh blueberries

Crumble Topping

  • ¼ cup (31 g) all-purpose flour
  • 3 tablespoons granulated sugar
  • 1 tablespoon light brown sugar, packed
  • ¼ teaspoon kosher salt
  • 2 tablespoons unsalted butter, melted and cooled slightly

Instructions

  1. Make Blueberry Filling: In a small saucepan over medium heat, combine ½ cup fresh blueberries, 2 teaspoons granulated sugar, and 2 teaspoons lemon juice. Stir occasionally and heat until the sugar dissolves and blueberries release their juice, about 5 minutes.
  2. Add Cornstarch Slurry: Whisk 2 teaspoons cornstarch and 2 teaspoons water in a small bowl until smooth. Stir this slurry into the blueberry mixture continuously. Cook for 1–2 minutes more until the filling thickens to your liking.
  3. Cool Filling: Remove the blueberry filling from heat and allow it to cool slightly while preparing cookie dough.
  4. Preheat Oven and Prepare Pan: Preheat oven to 350°F (177°C). Line a baking sheet with parchment paper.
  5. Mix Dry Ingredients: In a medium bowl, whisk together 1 ¾ cups flour, baking powder, kosher salt, and baking soda. Set aside.
  6. Cream Butter and Sugar: In a stand mixer fitted with paddle attachment, cream ½ cup unsalted butter and ¾ cup granulated sugar on medium speed until light and fluffy, about 2 minutes.
  7. Add Wet Ingredients: Mix in 2 large eggs, 1 tablespoon whole milk, and 1 teaspoon vanilla extract until combined, scraping down the bowl as needed.
  8. Combine Flour Mixture: On low speed, add the dry flour mixture and mix just until incorporated.
  9. Fold in Blueberries: Gently fold in 1 cup fresh blueberries without crushing them.
  10. Prepare Crumble Topping: In a small bowl, combine ¼ cup flour, 3 tablespoons granulated sugar, 1 tablespoon packed light brown sugar, ¼ teaspoon kosher salt, and 2 tablespoons melted butter. Mix until crumbly and set aside.
  11. Assemble Cookies: Spread half of the blueberry filling over the cookie dough in the mixing bowl without mixing it in. Using a 1½ tablespoon scoop, drop 8 cookie dough portions onto the prepared baking sheet.
  12. Repeat Assembly: Spread the remaining blueberry filling over the leftover dough in the bowl and scoop out remaining dough onto the baking sheet, totaling about 16 cookies.
  13. Add Crumble Topping: Spoon crumble topping onto each cookie, gently pressing it into the dough.
  14. Bake: Bake in the preheated oven for 14–16 minutes, or until edges are set and lightly browned but centers remain soft.
  15. Cool Cookies: Let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely before serving.

Notes

  • Use fresh blueberries for the best flavor and texture in both the filling and the dough.
  • Be gentle when folding in blueberries to avoid breaking them and turning the dough purple.
  • Allow blueberry filling to cool slightly before assembling to prevent melting the cookie dough.
  • The cookies are best eaten the same day to enjoy the contrast of the soft center and crisp crumble.
  • Store cookies in an airtight container at room temperature for up to 2 days or freeze for longer storage.

Find it online: https://recipefeastful.com/blueberry-crumble-cake-cookies-recipe/