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June 10, 2019

Blueberry Cobbler Cookies

Blueberry season is upon us! Well, almost, but given the insane number of buckets my family always lugs home after berry picking each summer I have to start planning early. Blueberries are one of my favorite fruits to bake with because they're so versatile. They work for pies, frozen treats, smoothies, all sorts of breakfasts, and pretty much anything else you can dream up. I rarely see them in cookies, though, so I made it my personal mission this summer to do some sort of blueberry cookie. Well, mission accomplished. I cook those tasty berries down to a jammy consistency, pile them on top of buttery vanilla cookie dough, top it all with crumbly streusel, and bake them into the perfect treat: the irresistible taste of a fresh cobbler with the convenience of a cookie.


The jam is extremely simple, just blueberries, sugar, and a squeeze of lemon juice. That all cooks down for about a half hour until the berries burst and turn nice and thick. This will make more than you need for these cookies, but it won't keep as long as a jar of store-bought jam, especially if you don't can it properly, so use any extra within a few days. It would be great on top of ice cream, spread onto toast, or used to dip these cookies in for maximum blueberry flavor.


All good cobblers need good streusel, and these cookies are no exception. This one consists of sugar, brown sugar, a bit of cinnamon, flour, and lots of butter. It comes together in seconds and should be perfectly crumbly. If it's a little dry, add more butter, and if it's a little wet, add more flour. You can add more cinnamon to taste, too.


The cookies are also easy to make since a simple sugar cookie is all you need to highlight the tart berries and sweet streusel. It starts by creaming softened butter and sugar together until fluffy, adding an egg and plenty of vanilla, then stirring in the dry ingredients. I scoop them into small balls and roll them in more sugar for a little extra texture and pop of sweetness. You can use your thumb or a small measuring spoon to press an indent into the center of each cookie, then fill each pocket with that tasty blueberry jam. The streusel goes on top, then the cookies go in the oven. When they're just golden on the bottom, it's time to eat. They're fantastic hot and fresh, or you can top them with a scoop of ice cream for a delectable summer treat.


Filling:
1 1/2 Cups Blueberries
1/3 Cup Sugar
1 tsp Lemon Juice

Streusel:
3 T Sugar
3 T Brown Sugar
Pinch Cinnamon
Pinch Salt
1/2 Stick Butter, Melted
2/3 Cup Flour

Cookies:
1 3/4 Cups Flour
1/2 tsp Baking Powder
1/2 tsp Salt
1 1/2 Sticks Butter, Softened
2/3 Cup + 1/4 Cup Sugar
1 Egg
1 tsp Vanilla

For the filling, combine the blueberries, sugar, and lemon juice in a small pot. Simmer over medium heat until thickened, about 30 minutes, stirring frequently. Set aside to cool.

For the streusel, combine the sugar, brown sugar, cinnamon, and salt. Stir in the butter, then add in the flour.

Heat oven to 350F and line a baking sheet with parchment.

For the cookies, combine the flour, baking powder, and salt. Beat the butter and 2/3 cup sugar together on medium speed until fluffy, about 2 minutes. Add the egg and vanilla and beat until combined. Stir in the flour mixture.

Scoop the dough into 1" balls and roll in the remaining 1/4 cup sugar. Transfer to the prepared trays and press an indent in the center of each. Fill with the blueberry jam and top with the streusel. Bake for 12 minutes or until just golden.

Makes 20
Recipe Adapted from Joy the Baker