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Blueberry Crumble Cake Cookie

Blueberry Crumble Cake Cookies are soft, cake-like cookies with blueberry filling swirled throughout and finished with a crumble coating. 

They are a wonderful treat that blends the tenderness of a muffin or cake with the tempting texture of a crumbly topping.  

They are definitely a delightful delight for blueberry lovers. You will also adore my Double Blueberry Muffins! 

Blueberries: You can use either fresh or frozen blueberries in the filling, which is like blueberry syrup, and cookie dough.  

It’s the same recipe I used for my Gourmet Blueberry Marshmallows but with an added cornstarch slurry. This thickened up the syrup a bit. 

Butter: In both the cookies and the crumble topping, use unsalted butter. If using salted butter, you may wish to lower the amount of salt in the recipe.  

Leavening Agents: Both baking powder and baking soda are used in the cookie batter. Using both increases the cake-like features of the cookies. 

Crumble Topping: The crumble topping offers a pleasant crunch and a rich, buttery taste that perfectly matches the fruity sweetness of the biscuits.  

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