Blueberry Lemon Crumb Cookies
Blueberry cookies are a delightful treat that blends the sweet, tangy burst of blueberries with the comfort of soft, chewy cookie goodness. Each bite is a harmonious dance of flavors and textures, where the sweet and slightly tart blueberries play perfectly with the buttery richness of the cookie dough.
Imagine sinking your teeth into a warm, freshly baked cookie, the blueberries oozing with a juicy surprise, complementing the melt-in-your-mouth goodness. The subtle hints of vanilla and a touch of lemon zest elevate the flavor profile, creating an irresistible aroma that fills the air and calls you back for more.
Whether enjoyed with a tall glass of milk or simply savored on their own, blueberry cookies bring a burst of sunshine to any moment. They’re perfect for cozy afternoons, sweetening up your mornings, or adding a fun twist to gatherings. These cookies are not just a treat but an experience worth sharing—or keeping all to yourself!
Dive into the world of blueberry cookies and let their vibrant flavor brighten your day!
Because there are no eggs in these cookies, you can easily swap the dairy butter with dairy-free butter to make them vegan!
If you make these cookies and love them as much as I do, comment below to let me know how they are for you!
Blueberry Crumb Cookies with a Lemon Glaze
Ingredients
- ⅔ cup unsalted butter (softened at room temperature) - about 10 tbsp
- 3/4 cup sugar
- ½ tbsp vanilla extract
- ⅔ cup frozen blueberries
- 2 cups of all purpose flour
- 1 tsp of baking powder
- ¼ tsp salt
- 6 tbsp butter melted
- ¾ cup flour
- ½ cup sugar
- 2 tsp lemon zest
- ¼ teaspoon cinnamon
- ¼ teaspoon salt
- 1 cup powdered sugar
- 2 tsp fresh lemon zest
- 1 tbsp fresh lemon juice
- 1 tbsp milk (or milk alternative)
Instructions
- Place frozen blueberries in a bowl and microwave for 1-2 minutes until soft. Then place it to the side to cool.
- Next make the crumb topping. Mix all the ingredients for the crumb topping in a bowl, use a fork to cut the mixture together until you form crumbs. Set off to the side.
- In a stand mixer with the paddle attachment, mix the butter and sugar on medium-high until light and fluffy (about 2 minutes).
- Use a spatula to scrape down the sides and add the blueberries, mix until just combined.
- Remove the bowl from the mixer. We will fold together the dry ingredients into the mixture with a spatula. Add the flour, baking powder, and salt. Folding the dry ingredients together until no streaks of flour remain. Then cover with plastic wrap and allow mixture to settle in the fridge for at least 15-30 minutes.
- Preheat the oven to 400 degrees and line the cookie sheet with parchment paper.
- Using a medium scoop, scoop the cookie dough onto the prepared cookie sheet roughly 2 inches apart.
- Using roughly a tablespoon size amount, top each cookie with crumb topping. Slightly press the topping into the dough without flattening it. Feel free to top with as much crumb topping as desired!
- Bake for 11 - 13 minutes or until the sides have browned but the center remains gooey. Allow to cool before serving.
- Optional: lemon glaze. In a bowl, add the milk, lemon juice, powdered sugar and lemon zest and mix with a whisk until nice and smooth. Once the cookies have cooled, drizzle the glaze over the cookies. It’s important that the cookies cool so the drizzle doesn’t melt off! - if the glaze is too runny add a little more powdered sugar until you reach your desired thickness.
- Stand mixer
- Cookie sheet
- Parchment paper
- Cookies scoops
- Wire rack
- Spatula
- Bowl
Notes
- I've made these cookies with vegan butter, and they still turn out so good!
- You can also use a milk alternative like almond milk for the glaze!