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Blueberry Crumble Cake Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 71 reviews
  • Author: Emma
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 16 cookies 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These Blueberry Crumble Cake Cookies combine the delightful flavors of fresh blueberries with a buttery, crumbly topping, creating a soft, cake-like cookie with a sweet and tangy blueberry filling. Perfect for a delightful dessert or an indulgent snack, these cookies are baked to golden perfection with a soft center and a crisp crumble topping.

Ingredients

Units Scale

Blueberry Filling

  • 1/2 cup (74 g) fresh blueberries
  • 2 teaspoons granulated sugar
  • 2 teaspoons lemon juice
  • 2 teaspoons cornstarch
  • 2 teaspoons water

Cookie Dough

  • 1 3/4 cups (219 g) all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1/4 teaspoon baking soda
  • 1/2 cup (1 stick / 113 g) unsalted butter, room temperature
  • 3/4 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

  • 1/4 cup (31 g) all-purpose flour
  • 3 tablespoons granulated sugar
  • 1 tablespoon light brown sugar, packed
  • 1/4 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. Heat for about 5 minutes, stirring occasionally, until the sugar dissolves and the blueberries release their juices.
  2. Thicken Filling: In a small bowl, whisk together 2 teaspoons cornstarch and 2 teaspoons water until smooth. Slowly add this mixture to the blueberry mixture, stirring constantly, and cook for 1-2 more minutes until the filling thickens to your desired consistency.
  3. Cool Filling: Remove the blueberry filling from heat and let it cool slightly while preparing the cookie dough.
  4. Preheat Oven and Prepare Baking Sheet: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  5. Mix Dry Ingredients: In a medium bowl, whisk together 1 ¾ cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon kosher salt, and ¼ teaspoon baking soda. Set aside.
  6. Cream Butter and Sugar: Using a stand mixer fitted with the paddle attachment, beat ½ cup unsalted butter and ¾ cup granulated sugar on medium speed for about 2 minutes until light and fluffy.
  7. Add Wet Ingredients: Add 2 large eggs, 1 tablespoon whole milk, and 1 teaspoon vanilla extract to the creamed mixture. Mix until fully combined, stopping to scrape down the bowl sides as needed.
  8. Incorporate Dry Ingredients: Reduce mixer speed to low and gradually add the dry flour mixture. Mix until just incorporated.
  9. Add Blueberries: Gently fold in 1 cup fresh blueberries into the dough.
  10. Prepare Crumble Topping: In a small bowl, combine ¼ cup all-purpose flour, 3 tablespoons granulated sugar, 1 tablespoon packed light brown sugar, ¼ teaspoon kosher salt, and 2 tablespoons melted and cooled unsalted butter. Mix until the mixture forms crumbs.
  11. Assemble Cookies: Spread about half of the cooled blueberry filling over the cookie dough in the bowl without mixing it in. Using a 1½ tablespoon cookie scoop, scoop 8 cookies onto the prepared baking sheet.
  12. Top Remaining Dough: Spread the remaining blueberry filling over the leftover dough. Scoop the remaining 8 cookies onto the baking sheet, totaling approximately 16 cookies.
  13. Add Crumble Topping: Spoon crumble topping onto each cookie, pressing gently to adhere.
  14. Bake: Bake cookies in the preheated oven for 14-16 minutes, until edges are set and lightly browned but centers remain soft.
  15. Cool Cookies: Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Enjoy!

Notes

  • Ensure all wet ingredients like eggs and milk are at room temperature for better mixing and texture.
  • Do not overmix the dough after adding flour to keep the cookies tender and cake-like.
  • Use fresh blueberries for the best flavor; frozen blueberries may add extra moisture and alter texture.
  • The crumble topping adds a lovely contrast of texture and subtle sweetness — don’t skip it!
  • Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.

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