
Over the holidays, my Cranberry Orange Crumb Cake Cookies went viral, so I thought it was time to introduce a spring version of the popular cookies. Blueberry Crumb Cake Cookies have homemade blueberry filling with crumble topping and a touch of lemon zest in the dough to brighten them up. The sweet-tart lemon icing gives them the perfect balance. These delightful blueberry cookies are perfect alongside a cup of tea or a glass of lemonade.
Servings |
cookies
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- 6 ounces (170g) blueberries, divided about 1 1/4 cups
- 2 tablespoons (25g) granulated sugar
- 1 teaspoon corn starch
- 1 teaspoon lemon juice
- 3/4 cup (96g) all purpose flour
- 1/4 cup (50g) granulated sugar
- 3 tablespoons (38g) packed brown sugar
- 1/8 teaspoon fine sea salt
- 4 1/2 tablespoons (64g) cold, unsalted butter, cubed
- 2/3 cup (80g) powdered sugar, sifted
- 1 small dash fine sea salt
- 2-3 tablespoons (30-45ml) lemon juice
Ingredients
Blueberry Filling
Crumb Topping
Icing
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- Set aside 1/4 cup (34g) of blueberries. Combine the remaining blueberries with the sugar, cornstarch and lemon juice in a small saucepan.
- Simmer over medium-low heat, stirring occasionally, until the blueberries are softened and the sauce is a thick jam consistency, about 5-7 minutes. Stir in the reserved 1/4 cup (34g) of blueberries and cook for 1 more minute. Remove from heat and set aside to cool completely.
- In a medium-size bowl, whisk together the flour, granulated sugar, brown sugar and salt until well combined. Work the butter into the flour mixture with your fingertips until it looks like sand with no large pieces of butter. Press the mixture together to form chunks. Set aside in the refrigerator while you make the cookie dough.
- In a small bowl, whisk together the powdered sugar, salt, and 2 tablespoons of lemon juice until well combined. Add additional lemon juice as needed to achieve the desired consistency. Whisk until smooth. Drizzle the icing over the cooled cookies.