Description
These Blueberry Coffee Cake Cookies burst with flavor from fresh blueberries and a hint of lemon. Simple to prepare, they’re perfect as a delightful snack or dessert.
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
Instructions
- Read through all steps before starting to ensure a smooth cooking process.
- In a small pot, combine blueberries, granulated sugar, lemon juice, vanilla, and cornstarch.
- Cook over medium-low heat for 25-30 minutes until thickened, mashing some blueberries with the back of a spoon after about 8 minutes.
- Transfer the mixture to a bowl and let it cool completely, covering it to prevent a skin from forming.
Notes
Ensure the blueberries are fresh for the best flavor.
Adjust the sweetness by modifying the sugar as desired.
Allow the jam to cool completely before using in cookies.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10 g
- Sodium: 50 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg