I’m in love with these oversized blueberry coffee cake cookies.

I love, love coffee cake. The streusel topping, crumbly sweet cake. Perfectly paired with a cup of coffee. I was sitting in yoga class when my mind inevitably went to food. And I got this idea to make coffee cake cookies.

I didn’t want to make cookies that resembled coffee cake. I wanted actual coffee cake but in a cookie form and that’s exactly what these are. Because the coffee cake batter is thick, you can bake into cookie form. You can do free form cookies but I chose to put bake them in my Muffin Top Pan for perfectly round oversized cookies.

I made each batter layer thin so that they wouldn’t end up being too thick. I didn’t want them to puff up like muffins. They don’t really taste like cookies. They just taste like coffee cake, but thinner, in a cookie form. It’s a great way to eat coffee cake. No fork or plate needed.

These were really big. They look smaller because of my oversized coffee cups. I love how these turned out. It’s the perfect way to enjoy coffee cake. You can even dip them in your coffee!

Print Print Recipe

Blueberry Coffee Cake Cookies

Yield: 9 oversized cookies


For the cookies:
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter
1 cup white sugar
1 egg
1 teaspoon vanilla extract
1/2 cup milk
1 cup fresh or frozen blueberries

For the streusel
1/2 cup packed brown sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/4 cup butter, cold and cut into small cubes


1. Preheat oven to 350 F. Spray muffin top pan with pam spray.

2, Beat 1/2 cup butter and 1 cup white sugar until light and fluffy. Beat in egg and vanilla. In a small bowl, whisk together 2 cups flour, baking powder, and salt. Add flour mixture and milk to batter and beat until smooth.

3. Take large dollop of batter, about size of hockey puck and place into middle of muffin top mold. Shape and make round and also press down gently with palm so that it's not too thick. There should be a small amount of the muffin mold still left open, about 1/4 inch between dough and where muffin mold ends. Repeat with remaining dough.

4. Make streusel. Combine all ingredients into food processor and mix or use a fork, until mixture becomes crumbly. Sprinkle streusel generously across each cookie so that all cookies are covered with streusel topping. Take blueberries and place a few on top of each cookie, press gently into the dough so that the blueberries don't fall out.

5. Bake for about 15-20 minutes until a golden brown. Mine were done at 18 minutes.

Adapted from All Recipes


10 Responses to “Blueberry Coffee Cake Cookies”

  1. Carolina — September 18, 2012 at 2:59 am

    Hi! These look great! How many cookies does the recipe make? Also should the butter used for cookie not topping be softened?
    Thanks again!

    • Kirbie replied: — September 18th, 2012 @ 8:26 am

      The butter for the cookies (not streusel) doesn’t need to be softened, but I would keep it out at room temperature before using. It makes about 9 giant cookies if you use a muffin top pan.

  2. Sandy — September 18, 2012 at 11:46 am

    This would be a good reason to pull out my muffin top pan! I think Sur La Table has a pan to make breakfast sandwiches, and I was thinking that a muffin top pan would work.

    • Kirbie replied: — September 18th, 2012 @ 12:51 pm

      I haven’t used my muffin top pan in so long! When I bought it I thought it would be something I’d use all the time like my baker edge brownie pan. But after baking some muffin tops..I don’t know. It wasn’t the same feeling as breaking off the muffin tops from regular muffins. Lol. So I only use it sometimes to make burger buns and stuff.

  3. Chung-Ah | Damn Delicious — September 18, 2012 at 12:17 pm

    These are definitely my type of cookies! I absolutely love adding blueberries to cookies :)

    • Kirbie replied: — September 18th, 2012 @ 12:51 pm

      Me too. Blueberries are delicious!

  4. Sue — September 21, 2012 at 6:15 am

    I love these! Love everything I make in my muffin top pan because I can pop them in the toaster the next morning for hot, buttery, cripsy (that’s how I like them! ;) yumminess!! Thanks for the recipe!

    • Kirbie replied: — September 21st, 2012 @ 8:24 am

      Oh yeah these would probably taste even better toasted so that it’s nice and warm on top with the streusel. Yum!

  5. June — September 22, 2012 at 7:19 am

    I would LOVE to make these with bananas or apples instead of blueberries… any idea if that would work? I have a great banana muffin recipe but I think the batter is too thin for this pan.. But it has that cinnamon struesel topping <3 yum!

    • Kirbie replied: — September 23rd, 2012 @ 8:22 pm

      I’m not quite sure if it would work. I haven’t yet tried it.

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