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!
Blueberry Coffee Cake Cookies
For the Cookies
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter
- 1 cup white sugar
- 1 egg
- 1 tsp 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 tsp ground cinnamon
- 1/4 cup unsalted butter cold and cut into small cubes
- Preheat oven to 350°F. Spray muffin top pan with pam spray.
- 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.
- 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.
- 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.
- Bake for about 15-20 minutes until a golden brown. Mine were done at 18 minutes.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.