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Blueberry Crumble Cake Cookies

Delightful cookies that blend the buttery goodness of cookies with the fruity burst of blueberries and a crunchy crumble topping, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

For the Cookie Dough
  • 1 cup butter, softened Use unsalted butter for best flavor.
  • 1 cup granulated sugar
  • 2 large eggs Room temperature for better mixing.
  • 1 teaspoon vanilla extract Pure vanilla extract is recommended.
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup blueberries (fresh or frozen) No need to thaw if using frozen.
For the Crumble Topping
  • 1/2 cup brown sugar
  • 1/2 cup oats Old fashioned oats preferred.
  • 1/2 cup flour
  • 1 teaspoon cinnamon

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
  3. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
  4. In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add this mixture to the wet ingredients, mixing until just combined.
  5. Gently fold in the blueberries, being careful not to over-mix.
Crumble Topping and Baking
  1. Prepare the crumble by combining brown sugar, oats, flour, and cinnamon in a small bowl. Mix until crumbly.
  2. Spoon the cookie dough onto a parchment-lined baking sheet, leaving space for spreading.
  3. Sprinkle the crumble topping generously over the cookie dough dollops.
  4. Bake for 12-15 minutes, or until edges are golden and centers are set but slightly soft.
  5. Cool on a wire rack before serving.

Notes

Choose quality blueberries and don’t skip the cooling step to maintain shape. Experiment with spices or add-ins like chocolate chips or nuts for variations.