Emelia Jackson’s blueberry cookies with a crumble topping you can put on anything
Already mastered the classic chocolate chip cookie? Step things up a notch with this fresh seasonal bake.
These cookies are a fun riff on the classic chocolate chip cookie. Starting with a similar base recipe, we replace the chocolate chips with fresh (or frozen!) blueberries for a seasonal cookie.
They’re finished with a crumble topping for added extra texture and interest. It’s a simple technique you can apply to all sorts of bakes – I’ve shared some of my favourite ideas below. Be sure to read through to the end for more pro-tips.
Technique of the month: Crumble topping
Crumble – a simple combination of flour, butter and sugar, rubbed together and crisped atop your favourite bakes – is such an easy way to step things up a notch. Take this crumble and use it wherever your heart desires: layered over seasonal fruit and baked for an easy crumble, sprinkled on top of muffins and cakes before baking for a textural crunch, baked off as is and used to garnish yoghurt, ice-cream or smoothies or even to use between cake layers. You can add anything you like to the crumble, too – oats, coconut and spices are all good places to start.
Ingredients
210g plain flour
½ tsp bicarbonate of soda (baking soda)
½ tsp baking powder
¼ tsp sea salt flakes
160g unsalted butter, softened
125g brown sugar
100g caster sugar
1 egg, at room temperature
2 tsp vanilla bean paste
zest of 1 lemon
170g (1 punnet) fresh blueberries
Crumble topping
110g plain flour
50g caster sugar
45g brown sugar
70g unsalted butter, softened
pinch of salt
Method
Step 1
Combine the flour, bicarbonate of soda and baking powder in a bowl. Give these dry ingredients a good whisk and set aside.
Step 2
Using an electric mixer fitted with the paddle attachment, cream together the softened butter, both sugars, egg, vanilla and lemon zest.
Step 3
Add in all of the dry ingredients and mix together until just combined before gently stirring through the blueberries.
Step 4
For the crumble topping, combine all of the ingredients together in a bowl and using your fingers, rub the butter into the flour and sugars.
Step 5
To bake, preheat the oven to 180C fan-forced (200C conventional). Line a baking tray with baking paper (or use a silicone baking mat) and place 6 x 50g balls of dough on each tray. These will spread so give them space to do their thing. Bake for 10 minutes then place a little of the crumble topping on top of each cookie. Return to the oven and bake for a further 10 minutes or until they are caramelised around the edges while still soft and blonde towards the centre.
Step 6
Allow to cool on the trays for 15 minutes, then transfer the cookies to a wire rack.
Tips
- Make sure you cream the butter and sugar in the cookie for long enough – this will lighten the dough and make it easier to incorporate those delicate fresh blueberries.
- To bring the egg up to room temperature quickly before using it, submerge in a cup of warm tap water for 2-3 minutes. Taking the chill off the egg will ensure you don’t curdle the butter and sugar base.
- Simply rubbing the crumble topping together with your fingertips will see different-sized pieces of butter incorporated throughout. This will result in some crunchier pieces of crumble and some pieces that are sandier – a textural delight!
- To get perfectly round cookies, take a large ring cutter or cup and run it around each cookie while it is still hot from the oven.
Appears in these collections
The best recipes from Australia's leading chefs straight to your inbox.
Sign upFrom our partners
Similar Recipes
Looking for the ultimate party pud? Emelia Jackson’s retro ice-cream cake is the bombe
- 30 mins - 1 hr
- Emelia Jackson
Emelia Jackson’s no-stress, soft-centred chocolate puddings make a deliciously simple dessert
- 30 mins - 1 hr
- Emelia Jackson