why make this recipe
Blueberry Coffee Cake Cookies are a delicious treat that combines the flavors of coffee cake and cookies. They are soft, flavorful, and filled with fresh blueberries. This recipe is perfect for breakfast, a snack, or even dessert. With a creamy filling and a crunchy streusel topping, these cookies can brighten up any day!
how to make Blueberry Coffee Cake Cookies
Ingredients:
- 1 cup unsalted butter (softened to room temperature)
- 1 cup granulated sugar
- ½ cup light brown sugar (packed)
- 2 large egg yolks
- 2 teaspoons pure vanilla extract
- ½ teaspoon almond extract
- 2 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon kosher salt
- 6 ounces fresh blueberries (divided)
- 8 ounces cream cheese (softened to room temperature)
- ½ cup powdered sugar
- ½ teaspoon pure vanilla extract
- ½ cup unsalted butter (melted)
- 1 ¼ cup all-purpose flour
- ¾ cup light brown sugar (packed)
- 1 teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- 2 Tablespoons powdered sugar
- ¼ cup sliced almonds
Directions:
- Preheat the oven to 350 degrees F. Spray a regular-sized cupcake tin with non-stick baking spray and set it aside.
- For the cookie dough, combine the softened butter, granulated sugar, and light brown sugar in a mixing bowl. Beat for 2-3 minutes until fully blended.
- Add the egg yolks, vanilla extract, and almond extract to the mixture and mix well.
- Add the flour, baking powder, and kosher salt. Beat until combined. The dough will be crumbly, but keep mixing until a dough ball forms (about 1 minute). Set this aside, and keep the blueberries aside too.
- For the cream cheese filling, beat the softened cream cheese with powdered sugar and vanilla extract for 3-4 minutes until creamy and smooth. Set this aside.
- Now, make the streusel topping. Combine the melted butter with flour, brown sugar, cinnamon, and salt. Use a fork to mix until fully blended. Set this aside.
- To assemble the cookies, use a 2 Tablespoon cookie scoop to drop cookie dough into the prepared muffin tin. Use your thumb to gently press the center of the dough down about ¼ inch.
- Add about 3-4 fresh blueberries on top of the dough, then add about ¾ Tablespoon of cream cheese filling on top of the berries.
- Add 1 Tablespoon of streusel on top of the cream cheese filling, and then add 3-4 blueberries on top of the streusel.
- Bake the cookies for 16-18 minutes until they are lightly browned on the edges. Remove from the oven and cool for at least 10 minutes in the pan. Use a butter knife to pop the cookies out of the pan and move them to a wire cooling rack. While warm, sprinkle with powdered sugar and add a pinch of sliced almonds on top.
how to serve Blueberry Coffee Cake Cookies
These cookies are best served warm, but they can also be enjoyed at room temperature. You can serve them with a cup of coffee or tea. They make a delightful treat for breakfast or an afternoon snack.
how to store Blueberry Coffee Cake Cookies
To store the cookies, place them in an airtight container. You can keep them at room temperature for up to 3 days. For longer storage, you can refrigerate them for up to a week. If you want to freeze them, wrap each cookie in plastic wrap and store them in a freezer bag for up to 3 months.
tips to make Blueberry Coffee Cake Cookies
- Make sure the butter is softened to room temperature for easy mixing.
- Don’t overmix the dough after adding the flour, as this can make the cookies tough.
- Use fresh blueberries for the best flavor, but you can also use frozen ones. If using frozen, don’t thaw them before adding.
- Allow cookies to cool in the pan for at least 10 minutes to help them set.
variation
You can change the flavor by adding different fruits like raspberries or chopped strawberries. For a nutty twist, try adding chopped walnuts or pecans to the streusel topping.
FAQs
1. Can I use frozen blueberries?
Yes, you can use frozen blueberries. Just add them directly to the dough without thawing for the best results.
2. How do I know when the cookies are done baking?
The cookies are done when they are lightly browned on the edges and have a soft center.
3. Can I make the dough ahead of time?
Yes, you can make the dough ahead of time and store it in the refrigerator for up to 2 days before baking. Just let it sit at room temperature for about 15 minutes before scooping and baking.
