Description
These Blueberry Coffee Cake Cookies combine the delightful flavors of fresh blueberries and brown sugar. With simple preparation and mouthwatering taste, they are great for any occasion, be it a gathering or a cozy evening treat.
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 the steps before starting as these cookies involve a few extra steps for perfect results.
- Combine blueberries, granulated sugar, lemon juice, vanilla, and cornstarch in a small pot.
- Cook the mixture over medium-low heat for 25-30 minutes until thickened, reaching about 1/4 cup (60 ml). Stir frequently to prevent sticking and mash some blueberries with a wooden spoon after about 8 minutes.
- Transfer the mixture to a small bowl and let it cool completely, covering it with plastic wrap to prevent a skin from forming.
Notes
Make sure to use room temperature butter and egg to help with the mixing process.
For a thicker jam, cook a little longer until desired consistency is achieved.
Using fresh blueberries enhances the flavor, but frozen can be used in a pinch.
Nutrition
- Serving Size: 1 cookie
- Calories: 215
- Sugar: 16g
- Sodium: 114mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg