Blueberry Crumble Cake Cookies Recipe

If you’re a fan of blueberries, these Blueberry Crumble Cake Cookies are about to become your new favorite treat! With a tender cookie base, a burst of fresh blueberry filling, and a buttery crumble topping, these cookies have all the flavors of a classic blueberry crumble — but in a handheld, cookie form. They’re perfect for dessert, snacking, or any time you crave something sweet and fruity. Follow along to learn how to make these delightful cookies step-by-step!
Ingredients for Blueberry Crumble Cake Cookies
Before diving into the preparation, let’s take a closer look at the ingredients needed to make these delicious cookies.
- Blueberry Filling:
- ½ cup (74 g) fresh blueberries
- 2 teaspoons granulated sugar
- 2 teaspoons lemon juice
- 2 teaspoons cornstarch
- 2 teaspoons water
- Cookies:
- 1 ¾ cups (219 g) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- ¼ teaspoon baking soda
- ½ cup (1 stick / 113 g) unsalted butter, room temperature
- ¾ 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:
- ¼ cup (31 g) all-purpose flour
- 3 tablespoons granulated sugar
- 1 tablespoon light brown sugar, packed
- ¼ teaspoon kosher salt
- 2 tablespoons unsalted butter, melted and cooled slightly
Kitchen Equipment Needed
To make these Blueberry Crumble Cake Cookies, you’ll need the following kitchen equipment:
- Small saucepan
- Small mixing bowls
- Whisk
- Stand mixer or hand mixer
- Baking sheet
- Parchment paper
- Cookie scoop (1 ½ tablespoon size)
- Wire rack
How to Make the Blueberry Filling
Step-by-Step Instructions:
- Prepare the Filling: In a small saucepan over medium heat, combine the fresh blueberries, granulated sugar, and lemon juice. Stir occasionally and cook until the sugar is dissolved, and the blueberries begin to release their juices, about 5 minutes.
- Thicken the Filling: In a separate small bowl, whisk together the cornstarch and water until smooth. Add this mixture to the saucepan, stirring constantly. Continue to cook for another 1-2 minutes or until the filling thickens to your desired consistency.
- Cool the Filling: Remove the saucepan from the heat and let the blueberry filling cool slightly while you move on to prepare the cookie dough.

Preparing the Cookie Dough
Step-by-Step Instructions:
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, kosher salt, and baking soda. Set aside.
- Cream the Butter and Sugar: In a stand mixer fitted with the paddle attachment, cream together the unsalted butter and granulated sugar on medium speed until light and fluffy, about 2 minutes.
- Add the Wet Ingredients: Add the eggs, one at a time, mixing well after each addition. Pour in the milk and vanilla extract, and continue mixing until combined. Remember to scrape down the sides of the bowl to ensure everything is evenly incorporated.
- Incorporate the Dry Ingredients: Reduce the mixer speed to low and gradually add the flour mixture. Mix until just incorporated. Be careful not to overmix — you want a soft, tender cookie.
- Fold in the Blueberries: Gently fold in the fresh blueberries, being careful not to crush them too much.
Making the Crumble Topping
- Combine the Ingredients: In a small bowl, mix together the all-purpose flour, granulated sugar, light brown sugar, and kosher salt.
- Add the Butter: Pour in the melted butter and stir with a fork until the mixture becomes crumbly. If the crumble is too dry, add a few more drops of melted butter until it reaches a coarse, sand-like consistency.
Assembling the Blueberry Crumble Cake Cookies
- Layer the Blueberry Filling: Spread about half of the blueberry filling over the top of the cookie dough in the bowl without mixing it in. Use a 1 ½ tablespoon scoop to scoop out 8 cookies onto the prepared baking sheet.
- Add Remaining Filling: With the remaining dough, spread the rest of the blueberry filling over the top. Scoop out the remaining dough onto the baking sheet. You should have about 16 cookies in total.
- Top with Crumble: Add a spoonful of crumble topping to each cookie, gently pressing it into the dough to ensure it sticks.
Baking Tips for Blueberry Crumble Cake Cookies
- Bake the Cookies: Bake in the preheated oven for 14-16 minutes or until the edges are set and lightly browned, while the centers remain soft.
- Cool the Cookies: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Serving and Presentation Tips
- Creative Serving Ideas: Serve these cookies on a decorative platter with a dusting of powdered sugar for an elegant presentation.
- Pairing Suggestions: Enjoy these cookies with a cup of hot tea, coffee, or a glass of cold milk for a perfect pairing.
Storing and Freezing the Cookies
- Storing: Store the cookies in an airtight container at room temperature for up to 3 days.
- Freezing: To freeze, place the cookies in a single layer on a baking sheet and freeze until solid. Transfer them to a freezer-safe container or bag, and freeze for up to 3 months. To enjoy, thaw at room temperature or reheat in a low oven.
Common Mistakes to Avoid
- Overmixing the Dough: Overmixing can lead to tough cookies. Mix until just combined.
- Using Too Much Blueberry Filling: Too much filling can make the cookies soggy. Follow the recipe measurements for the best results.
Variations and Recipe Swaps
- Different Fruits: Swap blueberries for raspberries, blackberries, or a combination of your favorite fruits.
- Gluten-Free Option: Use a gluten-free all-purpose flour blend to make these cookies gluten-free.
- Vegan Option: Substitute the butter with a vegan butter alternative and use flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg) in place of the eggs.
Frequently Asked Questions (FAQs)
Can I Use Frozen Blueberries?
Yes, you can use frozen blueberries, but make sure to thaw them completely and drain any excess liquid to avoid adding extra moisture to the cookies.
How Can I Make the Cookies More or Less Sweet?
To adjust the sweetness, you can reduce the granulated sugar in the cookie dough or crumble topping by up to ¼ cup. Alternatively, add a bit more sugar if you prefer a sweeter cookie.
Conclusion
These Blueberry Crumble Cake Cookies are a delightful treat that combines the flavors of a classic blueberry crumble with the convenience of a cookie. Perfect for any occasion, they are sure to be a hit with family and friends. Give this recipe a try and let us know how it turns out! Don’t forget to share this recipe with others and subscribe to our blog for more delicious recipes.
Print
Blueberry Crumble Cake Cookies Recipe
Discover the best recipe for Blueberry Crumble Cake Cookies with fresh blueberries, a buttery crumble, and easy steps!
- Total Time: 31 minutes
- Yield: 16 cookies 1x
Ingredients
- Blueberry Filling:
- ½ cup (74 g) fresh blueberries
- 2 teaspoons granulated sugar
- 2 teaspoons lemon juice
- 2 teaspoons cornstarch
- 2 teaspoons water
- Cookies:
- 1 ¾ cups (219 g) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- ¼ teaspoon baking soda
- ½ cup (1 stick / 113 g) unsalted butter, room temperature
- ¾ 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:
- ¼ cup (31 g) all-purpose flour
- 3 tablespoons granulated sugar
- 1 tablespoon light brown sugar, packed
- ¼ teaspoon kosher salt
- 2 tablespoons unsalted butter, melted and cooled slightly
Instructions
- Prepare the Filling: In a small saucepan over medium heat, combine the fresh blueberries, granulated sugar, and lemon juice. Stir occasionally and cook until the sugar is dissolved, and the blueberries begin to release their juices, about 5 minutes.
- Thicken the Filling: In a separate small bowl, whisk together the cornstarch and water until smooth. Add this mixture to the saucepan, stirring constantly. Continue to cook for another 1-2 minutes or until the filling thickens to your desired consistency.
- Cool the Filling: Remove the saucepan from the heat and let the blueberry filling cool slightly while you move on to prepare the cookie dough.
Notes
Serving and Presentation Tips
- Creative Serving Ideas: Serve these cookies on a decorative platter with a dusting of powdered sugar for an elegant presentation.
- Pairing Suggestions: Enjoy these cookies with a cup of hot tea, coffee, or a glass of cold milk for a perfect pairing.
- Prep Time: 15 minutes
- Cook Time: 16 minutes
- Category: Dessert