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. These delightful Blueberry Lemon 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.
Blueberry Lemon Crumb Cake Cookies
Vanilla cookies with a touch of lemon zest, topped with blueberry filling, crumble topping and lemon icing
Ingredients
Blueberry Filling
- 6 ounces (170g) blueberries, divided about 1 1/4 cups
- 2 tablespoons (25g) granulated sugar
- 1 teaspoon corn starch
- 1 teaspoon lemon juice
Crumb Topping
- ¾ cup (96g) all purpose flour
- ¼ cup (50g) granulated sugar
- 3 tablespoons (38g) packed brown sugar
- â…› teaspoon fine sea salt
- 4 ½ tablespoons (64g) cold, unsalted butter, cubed
Cookies
- 2 cups (255g) all purpose flour, sifted
- 1 teaspoon baking powder
- ½ teaspoon fine sea salt
- ½ cup (113g) unsalted butter, room temperature
- ½ cup (100g) granulated sugar
- ¼ cup (50g) packed brown sugar
- Zest of 1 medium lemon
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 1 ½ teaspoon pure vanilla extract
- ½ cup (85g) white chocolate chips optional
Icing
- â…” cup (80g) powdered sugar, sifted
- 1 small pinch fine sea salt
- 2-3 tablespoons (30-45ml) lemon juice
Instructions
Blueberry Filling
- 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.
Crumb Topping
- In a medium-sized bowl, whisk together the flour, granulated sugar, brown sugar and salt until well blended. Work the butter into the flour mixture with your fingertips until it looks sandy with no large pieces of butter remaining. Press the mixture together to form chunks. Set aside in the refrigerator while you make the cookie dough.
Cookies
- Preheat the oven to 350ºF (180ºC). Line 2 large cookies sheets with parchment paper.
- In a medium-sized bowl, whisk together the flour, baking powder and salt until well blended.
- In a large bowl, beat the butter, granulated sugar, brown sugar and lemon zest, with an electric mixer at medium speed, until pale and fluffy. Beat in the egg and egg yolk in two separate additions, making sure each one is incorporated before adding the next. Beat in the vanilla extract. On low speed, beat the flour mixture into the batter, just until combined. Stir in the white chocolate chips, if using.
- Form the cookie dough into 2-tablespoon size balls. Place them about 3 inches apart onto the cookie sheets. Press a 1-inch wide indentation into each cookie using your thumb or a pastry tamper. Fill each indentation with a generous teaspoon of the blueberry filling. Top each one generously with the crumb topping. Gently press the topping onto the cookies.
- Bake until the topping and the edges start to turn light golden, about 11-13 minutes. (Be careful not to over bake to avoid drying out your cookies.) Let the cookies cool on the baking sheet for 1 minute, then transfer them to a cooling rack.
Icing
- In a small bowl, whisk together the powdered sugar, salt, and 2 tablespoons (30ml) 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.
