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Blueberry crumble cookies with a golden topping on a rustic background

Blueberry Crumble Cake Cookies

These delightful cookies combine the flavors of blueberry cake and cookies with a crunchy crumble topping, perfect for sharing or enjoying yourself.
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Cookie Base
  • 1 cup unsalted butter, softened Make sure the butter is softened but not melted.
  • 1 cup granulated sugar
  • 2 large eggs For a vegan version, substitute with flaxseed meal mixed with water.
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup blueberries (fresh or frozen) Fresh blueberries work best, but frozen can be used without thawing.
Crumble Topping
  • 1/2 cup brown sugar Adjust for desired sweetness.
  • 1/2 cup rolled oats Quick oats can be used as a substitute.
  • 1/2 cup all-purpose flour For the crumble.
  • 1 teaspoon cinnamon

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the butter and granulated sugar until light and fluffy.
  3. Beat in the eggs one at a time, then stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture and mix until combined.
  5. Gently fold in the blueberries.
Crumble Topping
  1. Mix together the brown sugar, rolled oats, 1/2 cup of flour, and cinnamon until crumbly.
Assembling and Baking
  1. Drop spoonfuls of the cookie dough onto the prepared baking sheets, making a slight indentation in the center.
  2. Add a spoonful of crumble topping to each cookie.
  3. Bake for 15-18 minutes, or until the edges are lightly golden.
  4. Allow to cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.

Notes

Serve slightly warm or at room temperature. Great on their own or with a cup of tea or coffee. For a fun twist, serve with a scoop of vanilla ice cream.