Blueberry crumble cake cookies bring together the delightful flavors of a classic dessert in a fun and portable format. These cookies are soft, chewy, and bursting with juicy blueberries. Topped with a crumbly mixture that adds the perfect crunch, they make for an irresistible treat any time of year. Whether you’re enjoying them as a snack, dessert, or with your morning coffee, these cookies are sure to delight your taste buds.
Why We Love This Blueberry Crumble Cake Cookies
You’ll love blueberries for their sweet yet tart flavor, which pairs perfectly with a buttery cookie base. They provide not only a burst of flavor but also a vibrant touch of color. The crumble topping takes these cookies to the next level, adding texture and richness that makes each bite memorable. The combination of soft cookie dough and the delightful crunch makes these cookies a wonderful choice for any occasion. Plus, they are easy to make, allowing you to whip up a batch in no time to share with friends or savor on your own. Perfect for family gatherings or quiet evenings at home, these cookies deserve a top spot on your dessert list.
Ingredients for Blueberry Crumble Cake Cookies
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups fresh blueberries
For the crumble topping:
- 1 cup all-purpose flour
- ½ cup rolled oats
- ½ cup brown sugar, packed
- 1 teaspoon cinnamon
- ½ cup cold butter, cut into small pieces
Directions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper for easy cleanup.
- In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together until creamy and well combined.
- Add the eggs and vanilla extract to the mixture and continue to beat until fully incorporated.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Gently fold in the fresh blueberries, being cautious not to break them.
- For the crumble topping, in a separate bowl, mix together the flour, rolled oats, brown sugar, and cinnamon. Add the cold butter pieces and use your fingers or a pastry cutter to mix until crumbly.
- Scoop tablespoonfuls of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Sprinkle the crumble topping generously over each cookie.
- Bake in the preheated oven for 12-15 minutes or until the edges are golden brown and the centers are set.
- Remove from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
How to Serve Blueberry Crumble Cake Cookies
When it comes to serving blueberry crumble cake cookies, you have plenty of options. Enjoy them warm with a mug of tea or coffee as a delightful afternoon snack. Their soft texture and sweet blueberry flavor pair beautifully with a glass of cold milk, providing a nostalgic feel reminiscent of childhood treats. For brunch gatherings, plate them alongside fruit salads or yogurt for a fresh and colorful table. You can even serve them as a dessert with a scoop of vanilla ice cream on the side. Warm them slightly before serving for a melty and doughy experience that will please everyone. If you want to elevate your serving game, consider drizzling a simple glaze made from powdered sugar and milk over the cookies, which adds an additional layer of sweetness and visual appeal.
Expert Tips for Blueberry Crumble Cake Cookies
To achieve the best blueberry crumble cake cookies, here are some expert tips. First, use fresh blueberries when possible; their juicy nature adds the best flavor and texture. If fresh blueberries are unavailable, frozen ones can work too; simply adjust the baking time slightly as they may release more moisture. Always measure your flour correctly; too much flour can result in dry cookies. Use the spoon-and-level method to ensure accuracy. For a more intense blueberry flavor, you can toss the blueberries in a little flour before folding them into the dough; this helps prevent them from sinking to the bottom. Consider chilling the dough for about 30 minutes before baking; this can lead to a thicker and chewier cookie. Lastly, keep an eye on your cookies as they bake. Every oven varies, so check for doneness a couple of minutes before the suggested baking time to avoid overbaking.
How to Store Blueberry Crumble Cake Cookies
Storing your blueberry crumble cake cookies properly ensures they stay fresh for days. Allow the cookies to cool completely after baking. Store them in an airtight container at room temperature for up to five days. If you want to keep them longer, you can freeze them. Place the cooled cookies in a single layer on a baking sheet and freeze for about an hour until firm. Then, transfer them to a freezer bag or airtight container, separating layers with parchment paper. These cookies can be frozen for up to three months. To enjoy them later, simply thaw at room temperature or warm them briefly in the microwave before serving.
Variations of Blueberry Crumble Cake Cookies
You can easily put your spin on blueberry crumble cake cookies with a few simple variations. Try adding lemon zest to the dough for a bright, citrusy flavor that complements blueberries beautifully. You can also substitute half of the flour with almond flour to give a unique nutty taste and a slightly denser texture. If you like a bit of crunch, consider adding chopped nuts, such as walnuts or pecans, to the cookie dough or the crumble topping. For a different fruity twist, combine blueberries with raspberries or sliced strawberries. This mixed berry crumble creates a colorful and flavor-packed cookie. You might also experiment by using coconut flakes in the crumble topping for added texture and subtle coconut flavor. Don’t hesitate to get creative and find your favorite combination!
FAQ about Blueberry Crumble Cake Cookies
What are blueberry crumble cake cookies?
Blueberry crumble cake cookies combine soft, chewy cookies with fresh blueberries and a crunchy crumble topping.
Can I use frozen blueberries in the cookies?
Yes, you can use frozen blueberries, but be sure to adjust your baking time slightly since they may release more moisture.
How do I know when my cookies are done baking?
Your cookies are done when the edges turn golden brown and the centers are set.
Can I make the dough ahead of time?
Yes, you can prepare the dough in advance and refrigerate it for up to 48 hours before baking.
How should I store leftover cookies?
Store leftover blueberry crumble cake cookies in an airtight container at room temperature for up to five days or freeze them for longer storage.