Blueberry Cookies
Chewy, soft, and absolutely delicious, these bakery‑style Blueberry Cookies are a real treat. The cookie dough is infused with blueberry jam and topped with melted white chocolate and fresh blueberries for a perfect sweet-tangy contrast.
These blueberry cookies are one of my newest flavor creations, developed from plenty of testing to get the perfect chewy texture. The dough is infused with blueberry jam, giving each cookie a deep, fruity sweetness and a naturally vibrant purple color that makes them stand out instantly. White chocolate chips baked into the dough add creamy pockets throughout, along with a smooth blueberry jam and melted white chocolate topping. It is also topped with fresh blueberries to give every bite a bright, juicy pop, making the most beautiful bakery‑style cookies at home.
You may also enjoy this blueberry tiramisu and Blueberry and Lemon Loaf.
Jump to:
Why This Recipe Works
- When blueberries are in season, this is the perfect recipe to make. Fresh berries add a juicy burst of flavor, while the white chocolate chips baked into the dough bring a creamy sweetness that balances the fruit beautifully.
- Adding fresh blueberries on top gives each cookie a bright, juicy pop and a gorgeous bakery‑style finish.
- Get creative and decorate these blueberry cookies in lots of different ways.
- This blueberry cookie recipe scales effortlessly, making it ideal for large batches, bake sales, gifting, or freezer storage.
Blueberry Cookies Ingredients
See the recipe card for full information on ingredients and quantities.
- Frozen blueberries: Use frozen blueberries for this recipe.
- All‑purpose flour: Sift to avoid dense spots and ensure even mixing.
- Baking powder: Gives a soft lift and prevents cookies from becoming too dense. Check the expiry date before use.
- Unsalted butter: Use room temperature butter to acheive the right texture.
- White chocolate chips: Add creamy sweetness and pockets of richness throughout the cookie. They hold their shape when baked and contrast beautifully with the purple dough.
Tips and Substitutions
- Blueberry jam: Reduce and cool the jam properly. Cook the jam down until you have about ½ cup. If it is runny, the dough will become wet, causing the cookies to spread. Also, let the blueberry jam cool completely before adding it, because warm jam will melt the butter in the dough and ruin the texture.
- Texture: To achieve the perfect texture, mash the blueberry jam gently after it has cooked rather than pureeing it.
- Measuring Ingredients: Measure your ingredients accurately. Precise measurements make a big difference in this blueberry cookie recipe and will help you get the right texture every time.
How to Make Blueberry Cookies
Step 1: Add the blueberries, sugar, lemon juice, vanilla, and cornstarch to a saucepan. Cook on medium‑low for 30-40 minutes, stirring occasionally, until it thickens and reduces to about ½ cup.
Step 2: Mash a few berries halfway through, then let the jam cool completely. Reserve a ¼ cup for topping. Preheat the oven to 180°C (350°F) and line two baking trays with parchment paper.
Step 3: Whisk together the flour, baking powder, salt, and cornstarch in a bowl and set aside.
Step 4: Add butter and sugar to a bowl.
Step 5: Beat for 2-3 minutes or until light and fluffy.
Mix in the egg and vanilla for 2 minutes or until the mixture looks pale and smooth.
Step 6: Mix in the egg and vanilla for 2 minutes or until the mixture looks pale and smooth.
Step 7: Add the dry ingredients and mix on low until a soft dough forms. Stop as soon as it comes together.
Step 8: Fold in the white chocolate chips evenly.
Step 9: Add cooled jam.
Step 10: Gently fold in the cooled blueberry jam until just combined.
Step 11: Scoop the dough using a cookie scoop and place on the trays, leaving space between each one. Bake for 10-13 minutes, until the edges are set and the centers still look soft.
Step 12: Let the cookies cool on the tray for 5 minutes, then move them to a rack to finish cooling.
Step 13: Once the blueberry cookies are cool, blend the remaining blueberry jam until smooth, then decorate the cookies with the blueberry jam, fresh blueberries, and melted white chocolate. Serve these beautiful bakery-style cookies as a delicious treat.
Recipe FAQs
Blueberry cookies store well if you keep them in an airtight container at room temperature for 2-3 days. They can also be refridgerated for up to one week in an airtight container.
More Delicious Cookie Recipes
Thank you for reading this recipe. Please comment below if you've made it and let me know how it turned out! Follow @simshomekitchen on Instagram, take a photo, tag and hashtag it with @simshomekitchen.
Stay connected and follow me for more recipes on Facebook, Pinterest, Instagram and TikTok for my latest recipes!
Blueberry Cookies
Equipment
- baking tray
Ingredients
Blueberry Jam
- 340 g (12 oz) frozen blueberries
- 50 g (¼ cup) granulated sugar
- 1 tablespoon (15 ml) lemon juice
- 1 teaspoon vanilla extract
- ½ tablespoon (4 g) cornstarch
Cookie Dough
- 2 ½ cups (313 g) all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 tablespoon cornstarch or cornflour
- 1 cup (224 g) unsalted butter, room temperature
- 1 cup 200 g granulated sugar
- 1 egg at room temperature
- 1 tablespoon vanilla
- ½-3/4 cup (85-130 g) white chocolate chips
Topping (optional)
- Reserved blended blueberry jam see instructions
- 50 g of melted white chocolate
- ¼ cup of fresh blueberries
Instructions
- Add the blueberries, sugar, lemon juice, vanilla, and cornstarch to a saucepan. Cook on medium‑low for 30-40 minutes, stirring occasionally, until it thickens and reduces to about ½ cup. Mash a few berries halfway through, then let the jam cool completely. Reserve ¼ of the blueberry jam for topping later.
- Preheat the oven to 180°C/350°F/ Gas Mark 4 and line two baking trays with parchment paper.
- Whisk together the flour, baking powder, salt, and cornstarch in a bowl and set aside.
- Beat butter and sugar for 2-3 minutes or until light and fluffy.
- Mix in the egg and vanilla for 1-2 minutes or until the mixture looks pale and smooth.
- Add the dry ingredients and mix on low for 1-2 minutes or until the dough forms.
- Fold in the white chocolate chips evenly.
- Gently fold in the cooled blueberry jam until the mixture is just combined.
- Scoop the dough using a cookie scoop and place on the trays, leaving space between each one.
- Bake for 10-13 minutes.
- Let the cookies cool on the tray for 5 minutes, then decorate.
- Serve these vibrant blueberry cookies as a delicious summer treat.
Video
Notes
- Blueberry jam: Reduce and cool the jam properly. Cook it down to about ½ cup; runny jam will make the dough wet and cause the cookies to spread.
- Blueberry Jam Temperature: Let it cool completely before folding it in, because warm jam melts the butter and affects the texture.
- Texture: Mash the cooked blueberries gently instead of pureeing them. This keeps the jam thick while still leaving soft fruit pieces throughout the cookies.
- Measuring ingredients: Measure everything accurately. Precise measurements are key for achieving the right dough consistency and the perfect soft, chewy texture.
