Blueberry Crumble Cake Cookies are soft, cake-like cookies with blueberry filling swirled inside and topped with a crumble topping. They are a delightful treat that combines the tenderness of a muffin or cake with the irresistible texture of a crumbly topping. They are truly a heavenly delight for blueberry lovers. You will also love my Double Blueberry Muffins!
Ingredients & Substitutions
Blueberries: You can use either fresh or frozen blueberries in the filling, which is like blueberry syrup, and cookie dough. It’s the same recipe I used for my Gourmet Blueberry Marshmallows but with an added cornstarch slurry. This thickened up the syrup a bit.
Butter: In both the cookies and the crumble topping, use unsalted butter. If using salted butter, you may want to lessen the amount of salt in the recipe.
Leavening Agents: Both baking powder and baking soda are used in the cookie dough. Using both enhances the cake-like characteristics of the cookies.
Crumble Topping: The crumble topping adds a satisfying crunch and a rich, buttery taste that perfectly complements the fruity goodness of the cookies. For convenience, you can get this made ahead of time and store it in an airtight container in the refrigerator for up to a week.
Can I Make Cake Cookies Ahead Of Time?
Yes! You can get all of the parts of these cookies made in advance. The syrup can be stored in the refrigerator for up to a week as well as the crumble topping. And, you can get the cookie dough mixed together (without the syrup) and stored in the refrigerator for a couple of days or freeze it for up to 3 months. Let it thaw in the refrigerator overnight before adding the syrup and baking.
How To Store Blueberry Crumble Cake Cookies
Once baked, blueberry crumble cake cookies can be stored in an airtight container at room temperature. They will last 1-2 days. Or, for a longer shelf life, refrigerate the cookies for up to 5 days. However, storing the cake cookies in the refrigerator may dry them out faster.
Can I Freeze Crumble Cake Cookies?
Yes! These cookies can be frozen for up to 2-3 months. First, transfer a pan of baked cookies to the freezer and let them freeze for about an hour, or until solid. Once frozen, store the cookies in a freezer-safe container for up to 3 months. Remember to label and date the packaging.
Blueberry Crumble Cake Cookies
- ½ cup (74 g) fresh blueberries
- 2 teaspoons granulated sugar
- 2 teaspoons lemon juice
- 2 teaspoons cornstarch
- 2 teaspoons water
- 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
- In a small saucepan over medium heat, mix together blueberries, sugar, and lemon juice. Heat until the sugar is dissolved and the blueberries have released their juices, stirring occasionally, or about 5 minutes.
- In a small bowl, whisk together the cornstarch and water until smooth. Add the cornstarch mixture to the blueberry mixture, stirring constantly. Cook the blueberry filling for an additional 1-2 minutes or until it thickens to your desired consistency.
- Remove the blueberry filling from the heat and let it cool slightly while you prepare the cookie dough.
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, salt, and baking soda. Set aside.
- In a stand mixer fitted with the paddle attachment, cream together the butter and granulated sugar on medium speed until light and fluffy, about 2 minutes. Add the eggs, milk, and vanilla and continue mixing until combined. Stop to scrape down the sides of the bowl as needed.
- Reduce the mixer speed to low and add the flour mixture. Mix until all ingredients are just incorporated.
- Mix in blueberries.
- In a small bowl, mix together the flour, granulated sugar, brown sugar, lemon zest, salt, and melted butter until crumbly. Set aside.
- 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 lined baking sheet.
- To the remaining cookie dough in the bowl, spread the rest of the blueberry filling over the top. Scoop out the remaining cookie dough onto the baking sheet. (You should have about 16 cookies total.)
- Top each cookie with a spoonful of crumble, gently pressing the crumble into the dough.
- Bake for 14-16 minutes, or until the edges are set and lightly browned. The centers should be soft.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy!
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What the Test Kitchen had to say about this recipe:
If you think the top of the muffin is the best part, you will LOVE this cookie. It's cakey, soft, and full of blueberry flavor. I have to give a nod to Elaine from Seinfeld for recognizing the genius of the muffin top cookie. It really is a million-dollar idea!
It's a cake, it's a muffin, it's a cake-like, muffin-topped cookie! Besides the crumble topping, which I loved, I appreciated the blueberry syrup spilling out into the cookies. Some bites were full of blueberry flavor, while others had a hint of it, depending on the bite. They were a decent size, too.
This totally reminds me of a muffin. I'm not sure if I say that in a good or bad way in terms of a cookie. The cookie has a very delicate, crumbly, and soft texture that somewhat resembles that of a cake or muffin. Personally, I prefer chewy, gooey cookies. I do enjoy how subtle the blueberries are. It isn't overwhelmingly sweet. Overall, I find these interesting because I haven't had a cookie with this type of consistency, but the flavor is still there!
I just adore these. They remind me of muffin tops with their cakey consistency, crumble on top, and swirls of blueberries. A guilt-free cookie treat!