Ingredients
Scale
- 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