Why You’ll Love This Recipe

These Blueberry Coffee Cake Cookies are soft, sweet, and packed with flavor. The crumbly cookie dough provides the perfect base for a creamy cream cheese filling and a crunchy streusel topping. With fresh blueberries scattered throughout, every bite is a burst of juicy goodness. Whether served for breakfast or dessert, these cookies will quickly become a favorite in your recipe rotation.

Ingredients

For the Cookies:

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

For the Cream Cheese Filling:

8 ounces cream cheese, softened to room temperature
½ cup powdered sugar
½ teaspoon pure vanilla extract

For the Streusel Topping:

½ cup unsalted butter, melted
1 ¼ cups 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

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 350°F (175°C). Spray a regular-size cupcake tin with non-stick baking spray and set it aside.
Make the cookie dough:
- In a mixing bowl, combine the softened butter with both sugars. Beat for 2-3 minutes until fully blended.
- Add in the egg yolks, vanilla extract, and almond extract. Mix until combined.
- Add the flour, baking powder, and kosher salt. Beat until the dough starts to come together. The dough will be crumbly at first, but keep mixing until a dough ball forms (about 1 minute).
- Set the dough aside while you prepare the other layers, and keep the blueberries aside.
Make the cream cheese filling:
- In a separate bowl, beat the cream cheese with powdered sugar and vanilla extract for 3-4 minutes until creamy and smooth. Set it aside.
Make the streusel topping:
- In a bowl, combine the melted butter with the flour, brown sugar, cinnamon, and salt. Use a fork to mix everything until fully blended. Set this aside.
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, creating an indentation (about ¼ inch deep).
- Add 3-4 fresh blueberries on top of the dough, then spoon about ¾ tablespoon of cream cheese filling over the blueberries.
- Sprinkle about 1 tablespoon of streusel topping over the cream cheese filling and add 3-4 more blueberries on top of the streusel.
Bake the cookies:
- Bake for 16-18 minutes, or until the edges are lightly browned. Remove from the oven and allow them to cool for at least 10 minutes in the pan.
- Use a butter knife to gently lift the cookies out of the muffin tin and transfer them to a wire cooling rack.
Finish the cookies:
- While still warm, sprinkle with powdered sugar and top with a pinch of sliced almonds for extra texture and flavor.

Servings and Timing

Servings: 30 cookies
Preparation Time: 30 minutes
Cooking Time: 16 minutes
Overall Time: 46 minutes

Variations

Frozen Blueberries: If you don’t have fresh blueberries, you can use frozen blueberries. Just be sure to thaw and drain them well to avoid excess moisture in the cookies.
Nut-Free Version: You can omit the sliced almonds for a nut-free version of these cookies, or substitute with other toppings like mini chocolate chips or granola.
Gluten-Free Version: Substitute the all-purpose flour with a gluten-free flour blend to make these cookies gluten-free.

Storage/Reheating

Store the cookies in an airtight container in the refrigerator for up to 1 week.
To freeze, place the cookies in a freezer-safe, airtight container. They can be stored for up to 3 months. Thaw them in the refrigerator overnight before serving.

FAQs

Can I make these cookies without the cream cheese filling?

Yes, you can skip the cream cheese filling if you prefer a simpler cookie. You can add more streusel or blueberry topping to compensate.

Can I use a different fruit for these cookies?

Absolutely! You can substitute the blueberries with raspberries, blackberries, or even diced peaches for a different flavor.

Can I make the dough ahead of time?

Yes, you can prepare the cookie dough ahead of time and store it in the refrigerator for up to 2 days before baking. Let it come to room temperature before assembling the cookies.

How do I keep the cookies from sticking to the pan?

Make sure to spray your cupcake tin with non-stick baking spray or use cupcake liners to help prevent sticking.

Can I freeze the dough?

Yes, you can freeze the cookie dough for up to 3 months. When you’re ready to bake, thaw the dough in the refrigerator overnight, then assemble and bake as usual.

Can I use a different type of flour?

You can use cake flour or whole wheat flour for a slight texture variation, but it may change the cookie’s consistency slightly.

How can I make the streusel topping more flavorful?

To add more depth of flavor, try adding a pinch of nutmeg or ginger to the streusel topping.

How do I get the cream cheese filling to be smooth?

Make sure the cream cheese is softened to room temperature before beating it with the powdered sugar to ensure a smooth and creamy filling.

Can I use a hand mixer instead of a stand mixer?

Yes, a hand mixer works well for this recipe, especially for the cream cheese filling and cookie dough.

Can I make these cookies smaller?

Yes, you can use a smaller cookie scoop and bake them for 10-12 minutes, but be sure to keep an eye on them as they bake to avoid overcooking.

Conclusion

Blueberry Coffee Cake Cookies are a delicious hybrid of cookie and coffee cake, offering a moist, flavorful bite every time. With juicy blueberries, a creamy filling, and a crunchy streusel topping, these cookies are perfect for any occasion. Whether enjoyed as a breakfast treat or a dessert, they will surely become a favorite in your cookie repertoire!