Description

These Blueberry Coffee Cake Cookies are a perfect blend of sweet and tangy flavors, featuring fresh blueberries and a buttery base. They are simple to make and offer a delightful treat for any occasion, making them great for sharing or enjoying yourself!

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 cornstrarch
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

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Instructions

Read through all steps before starting for the best results.
Combine fresh blueberries, sugar, lemon juice, vanilla, and cornstarch in a small pot.
Cook the mixture over medium-low heat for 25-30 minutes until it thickens to about 1/4 cup (60 ml). Stir often, especially towards the end to prevent sticking.
Transfer the thickened blueberry mixture to a small bowl and let it cool completely. Cover with plastic wrap to prevent a skin from forming.

Notes

Ensure all ingredients are at room temperature for better mixing.
Store cookies in an airtight container to maintain freshness.
You can use frozen blueberries if fresh ones are unavailable, just adjust the cooking time accordingly.

Nutrition

Serving Size: 1 cookie
Calories: 210
Sugar: 15g
Sodium: 120mg
Fat: 8g
Saturated Fat: 4g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 1g
Protein: 3g
Cholesterol: 30mg