For an extra burst of flavor, consider using lemon-infused sugar instead of regular white sugar in the cookie dough. Ensure your butter and cream cheese are properly softened for a smoother batter and more even baking. Gently fold in the blueberries to avoid crushing them and staining the dough. Chilling the dough for 30 minutes before rolling can help prevent the cookies from spreading too much during baking. The baking time may vary depending on your oven, so keep a close eye on the cookies and adjust accordingly. These cookies are best enjoyed within 2-3 days of baking, stored in an airtight container at room temperature.
Blueberry Crumb Cake Cookies
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PREP TIME40 mins
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COOK TIME15 mins
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TOTAL TIME55 mins
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SERVING19 People
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VIEWS16
Experience the blissful marriage of crumb cake and cookie in these delightful treats! Bursting with zesty lemon, juicy blueberries, and a hint of graham cracker, these cookies are a symphony of flavors and textures that will leave you craving more.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate35 g
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Cholesterol30 mg
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Fiber1 g
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Protein2 g
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Saturated Fat5 g
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Sodium183 mg
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Sugar23 g
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Fat8 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Preheat the oven to 350 degrees F (165 degrees C). Line two baking sheets with silicone baking mats. (5 minutes)
02
Step
3 mins
In a medium bowl, whisk together the flour, 1/4 cup graham cracker crumbs, baking soda, baking powder, salt, and nutmeg until well combined. (3 minutes)
03
Step
10 mins
In a large bowl, using an electric mixer on medium-high speed, beat together the softened butter, cream cheese, white sugar, brown sugar, egg, and vanilla extract until lightened and fairly smooth, about 4 to 5 minutes. It's okay if there are still small chunks of cream cheese. Beat in the lemon zest and juice. Gradually add the flour mixture, mixing until just combined. Gently fold in the blueberries with a spatula. (10 minutes)
04
Step
20 mins
In a shallow bowl or pie plate, combine 1/2 cup graham cracker crumbs and 3 tablespoons white sugar. Drop approximately 2 tablespoon-sized pieces of cookie dough into the graham cracker mixture, coating thoroughly. Carefully roll the dough into a ball and roll again in the crumbs. Place the dough balls at least 2 inches apart on the prepared baking sheets. Repeat with the remaining dough. (20 minutes)
05
Step
22 mins
Bake in the preheated oven until the cookies begin to turn golden and no longer appear wet on top, about 15 to 17 minutes. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. (22 minutes)
06
Step
15 mins
To make the icing, whisk together the confectioners' sugar, 2 1/2 tablespoons lemon juice, 1/4 teaspoon lemon zest, and a pinch of salt until smooth. Whisk in the heavy cream. Once the cookies are cooled, glaze each with a scant tablespoon of icing. If desired, sprinkle with additional graham cracker crumbs and top with 3 blueberries. (15 minutes)
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Jedidiah Cormier
Jul 1, 2025The icing is the perfect finishing touch. Not too sweet, and the lemon zest adds a lovely aroma.
Lucinda Hackett
Jun 9, 2025I added a bit of almond extract to the dough, and it complemented the blueberry flavor beautifully.
Heidi Murray
May 29, 2025I followed the recipe exactly, and they turned out perfectly. The crumb coating is a game-changer!
Nova Kuvalis
May 17, 2025These cookies were a huge hit at my bake sale! Everyone loved the combination of blueberry and lemon.
Abbie Dubuque
May 6, 2025My kids devoured these in minutes! They asked me to make them again the next day.