With juicy blueberries, buttery streusel, and sweet cream cheese, these Blueberry Coffee Cake Cookies are delicious! They double as a breakfast or as a dessert, which means you can enjoy them any time of day.
Breakfast pastries are my weakness, and these cookies are no exception. Based off a classic cinnamon coffee cake in a cookie form, you’ll love serving these to family and friends!
Aimee’s Recipe Notes
Taste & Texture: Soft sugar cookie with a cream cheese filling, fresh berries, crunchy almonds and a buttery streusel topping!
Tools: I prefer making these in a regular sized cupcake tin. This keeps them uniform in shape and easy to layer and bake.
Storage: Keep cookies in an airtight container in the refrigerator for up to one week.
Freeze: Slide cookies in freezer safe container and freeze for up to 3 months. Thaw in refrigerator overnight.
Important Ingredient Notes
The full ingredient list is in the recipe card at the bottom of the post, but here are some highlights. I based today’s cookie off a combination of my coffee cake cookies and drop sugar cookie recipe!
- Unsalted butter – Let this soften at room temperature so it mixes evenly into the dough. You’ll also need some additional butter for the streusel. Use my guide on how to soften butter for quick results.
- Egg yolks – Using yolks only makes for a richer dough. You can freeze the whites and use them for this Strawberry Meringues Recipe.
- Almond extract – This flavor works especially well with blueberries. If you don’t have it or have a nut allergy, just use additional vanilla extract.
- Blueberries – I used fresh blueberries for this blueberry coffee cake cookies recipe, not frozen.
- Cream cheese – Full-fat cream cheese is best for a rich, delicious filling. Soften this to room temperature too.
- Almonds – Sliced almonds add nutty flavor and crunch.
For detailed recipe directions with photos and tips and tricks, scroll past the recipe card for more information!
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Blueberry Coffee Cake Cookies Recipe
Ingredients
For the Cookies:
- 1 cup unsalted butter softened to room temperature
- 1 cup granulated sugar
- ½ cup light brown sugar packed
- 2 large egg yolks
- 2 teaspoons pure vanilla extract
- ½ teaspoon almond extract
- 2 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon kosher salt
- 6 ounces fresh blueberries divided
For the Cream Cheese Filling:
- 8 ounces cream cheese softened to room temperature
- ½ cup powdered sugar
- ½ teaspoon pure vanilla extract
For the Streusel Topping:
- ½ cup unsalted butter melted
- 1 ¼ cup all-purpose flour
- ¾ cup light brown sugar packed
- 1 teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- 2 Tablespoons powdered sugar
- ¼ cup sliced almonds
Instructions
- Preheat the oven to 350 degrees F. Spray a regular size cupcake tin with non-stick baking spray. Set it aside.
- For the cookie dough, combine butter and both sugars in a mixing bowl and beat for 2-3 minutes until fully blended. Add in egg yolks, vanilla extract, and almond extract.
- Add flour, baking powder, and kosher salt, Beat until combined. The dough will be crumbly, keep mixing until a dough ball forms (about 1 minute). Set this aside while you make the other layers. (Keep the blueberries aside too).
- For the cream cheese filling, beat cream cheese with powdered sugar and vanilla extract for 3-4 minutes until creamy and smooth. Set this aside.
- Finally, make the streusel topping. Combine the melted butter with flour, brown sugar, cinnamon, and salt. Using a fork, mix until fully blended. Set this aside.
- To assemble the cookies, use a 2 Tablespoon cookie scoop to drop cookie dough into the prepared muffin tin. Use your thumb to gently press the center of the dough (about ¼ inch down). Add about 3-4 fresh blueberries to the top, then add about ¾ Tablespoon of cream cheese filling on top of the berries.
- Add 1 Tablespoon of streusel and add 3-4 blueberries on top of the streusel.
- Bake cookies for 16-18 minutes until lightly browned on the edges. Remove from the oven and cool for at least 10 minutes in the pan. Use a butter knife to pop the cookies out of the pan and move to a wire cooling rack. While warm, sprinkle with powdered sugar and add a pinch of sliced almonds on top.
Notes
- These cookies are based off my old fashioned coffee cake cookie recipe. Worth the effort, these cookies will have everyone begging for the recipe!
- Store cookies in an airtight container in the refrigerator for up to one week.
- Freeze cookies in a freezer safe, airtight container for up to 3 months. Thaw in refrigerator overnight.
Nutrition
How to Make Blueberry Coffee Cake Cookies
Make the Cookie Dough:
- Combine the ingredients to make the cookie dough.
- Press about 2 Tablespoons of dough into the bottom of a cupcake tin. Add a few fresh blueberries on top.
Mix the Cream Cheese Filling:
- Beat the cream cheese, powdered sugar, and vanilla until the mixture is smooth.
- Dollop some filling onto the blueberries.
Make the Streusel:
- Use a fork to blend the melted butter with the dry ingredients.
- Sprinkle streusel over the top of the filling.
Bake: Place the muffin pan in the oven and bake for 16 to 18 minutes, or until the cookies are lightly browned on the edges.
Finish and Serve:
- Let the cookies cool for 10 minutes in the pan.
- Run a butterknife along the edges of each cookie and pop them out.
- Transfer the cookies to a wire rack.
- Sprinkle your blueberry coffee cake cookies with powdered sugar and add the sliced almonds.
Tips and Tricks
- If you’d like, you can swap the dusting of powdered sugar to garnish these blueberry coffee cake cookies with a drizzle of vanilla icing.
- Although I love the blueberries in this recipe, feel free to experiment with other versions. Mini chocolate chips would be delicious if you love Chocolate Chip Coffee Cake!
- Store these blueberry coffee cake cookies in an airtight container in the refrigerator for up to one week, or freeze them for up to 3 months. Thaw in the refrigerator before serving.
Breakfast Recipes
- Chocolate Chip Coffee Cake is the ultimate sweet treat for breakfast!
- You have got to try these super moist Cinnamon Coffee Cake Donuts dunked in your morning cup of coffee! So good and easy.
- Banana Streusel Coffee Cake is the perfect way to use up some of those brown bananas on your counter.
- For another cookie recipe with blueberries, try these Blueberry Cheesecake Cookie Bars. Blueberry lovers will also flip for these Blueberry Muffins, a classic recipe that’s super moist and loaded with berries!
