Delish Blueberry Crumble Cookies

I made these so-called Delish Blueberry Crumble Cookies because sometimes you want a cookie that doubles as breakfast and gives you an existential pep talk: “You can eat fruit and butter at the same time.” They’re tender, jammy, and crumbly in the way my countertop is crumbly after my five-year-old “helps.” This recipe is ideal when you want something that looks fancy enough for guests but forgiving enough for your kitchen chaos. Also, they hide my crying-into-the-sugar moments with extra crumble.

Once, I tried to be efficiently domestic and made these while my husband attempted to “help” by washing dishes. He put a metal spatula in the sink with the glass measuring cup and somehow turned it into a modern art sculpture that no longer measured anything. He also mistook the crumble topping for cake batter and proudly presented a spoonful to our daughter like it was a sample. She nodded solemnly and asked if I was hiding vegetables in there. That’s the moment I learned: never underestimate the power of a well-timed oven timer and selective blindness.

Time-Saving Hacks

– Shortcut: Use store-bought jam if your stove and willpower are occupied elsewhere. No one will know unless they interrogate your pantry.
– Hack: Make the crumble in the food processor so the dog doesn’t judge you for eating butter by the spoonful.
– Dish-avoidance: Line the baking sheet with parchment. Fewer dishes = moral victory.
– Sneaky trick: Chill the dough in the freezer for 15 minutes instead of an hour. Speed with consequences (slightly denser cookies), but I do it when I’m late and feeling daring.

Serving Ideas

– Serve warm with a smear of butter if you’re trying to pretend they’re breakfast food for adults.
– Pair with coffee or tea — coffee if you need to function, tea if you’re recovering from socializing.
– Serve with ice cream for dramatic dessert energy. Yes, serve with wine if the kids drove you nuts today. No judgment.
– Keep it simple: plate them, hand them to whoever is hangriest, and act like presentation was intentional.

What to Serve It With

– Fresh fruit (because if you put fruit with dessert it counts as a serving of health).
– A robust cup of coffee or an apologetic glass of milk.
– Yogurt for a “sophisticated” brunch flex. Or just more cookies. That’s a mood.

✔Tips & Mistakes

– Don’t over-flour the dough. I did once and created hockey-puck cookies that outlived my guilt.
– Use room-temp butter unless you’re into working out with your arms creaming cold butter. Not fun.
– If the berries start leaking too much, toss them in a tablespoon of flour before folding into the batter. Chaos contained.
– Yes, this pan is too small. No, I won’t wash fewer dishes to fix it.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
– Keep in an airtight container for up to 4 days.
– Freeze for up to 2 months; thaw on the counter or pop them in a warm oven for that fresh-baked vibe.

✔Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.
– Use frozen blueberries if fresh aren’t available; thaw and drain slightly.
– Add lemon zest to the crumble for a bright, suspiciously fancy note.
– Gluten-free? Use a 1:1 gluten-free flour blend and don’t hold a pity party—these still turn out great.

Frequently Asked Questions

Delish Blueberry Crumble Cookies

A delicious treat combining sweet blueberries with a crumbly topping.

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Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 40 minutes minutes

Servings: 12

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2 cups all-purpose flour
• ▢ 1 cup sugar
• ▢ 0.5 cup butter melted
• ▢ 1 cup blueberries fresh or frozen
• ▢ 1 teaspoon baking powder
• ▢ 0.5 teaspoon salt

Instructions

Preparation Steps

• Preheat the oven to 350°F (175°C).
• In a bowl, mix flour, sugar, baking powder, and salt.
• Add melted butter and blueberries, stirring until combined.
• Scoop dough onto a baking sheet and bake for 25 minutes.

Notes

Enjoy these cookies warm with a scoop of vanilla ice cream!