Description
Delicious blueberry crumble cake cookies that combine soft cake and a crunchy crumble topping, perfect for a cozy treat any time.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup fresh or frozen blueberries
- 1/2 cup brown sugar
- 1/4 cup rolled oats
- 1/4 cup all-purpose flour (for crumble)
- 1/2 teaspoon cinnamon
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream together the butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Whisk together 2 cups of flour, baking powder, and salt in another bowl.
- Gradually add the dry mixture to the creamed butter and sugar mixture, mixing until just combined.
- Fold in the blueberries gently.
- Combine the brown sugar, rolled oats, 1/4 cup flour, and cinnamon in a bowl to make the crumble topping.
- Cut in the butter until the mixture is crumbly.
- Drop spoonfuls of the cookie dough onto the prepared baking sheet and top each dough ball with the crumble mixture.
- Bake for 12-15 minutes, or until the edges are lightly golden.
- Cool the cookies on the baking sheet for a few minutes before transferring them to a wire rack.
Notes
These cookies can be made ahead and refrigerated for up to 24 hours before baking. They store well in an airtight container for 3-5 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 10g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg