The Best Blueberry Cake Cookies
These soft and chewy Blueberry Cake Cookies are made with cake mix, fresh blueberries, and finished with a sweet vanilla glaze. They’re an easy bakery-style cookie recipe that’s perfect for spring, summer, bake sales, brunches, and everyday dessert.
- Prep Time: 10 MINUTES
- Cook Time: 12 MINUTES
- Total Time: 22 minutes
- Yield: 24 COOKIES 1x
- Category: DESSERT | COOKIES
- Method: Baking
- Cuisine: American
Ingredients
Scale
Cookies
- 1 (15.25-ounce) box white cake mix
- 2 large eggs
- ⅓ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
- 2 tablespoons all-purpose flour
Vanilla Glaze
- 1 cup powdered sugar
- 2–3 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
- Preheat oven to 350°F. Line two baking sheets with parchment paper.
- In a large mixing bowl, stir together the cake mix, eggs, vegetable oil, and vanilla until a thick dough forms.
- Toss the blueberries with the flour to help prevent excess bleeding.
- Gently fold the blueberries into the dough using a spatula.
- Scoop dough onto the prepared baking sheets, leaving about 2 inches between cookies.
- Bake for 10–12 minutes, or until the edges are lightly golden and the centers are just set.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack.
- Whisk together the powdered sugar, milk, and vanilla until smooth. Drizzle the glaze over completely cooled cookies.
Notes
- Fresh blueberries hold their shape best.
- Frozen blueberries can be used—add them straight from the freezer without thawing.
- Don’t overmix after adding the blueberries or they’ll burst and streak the dough.
- Let the cookies cool completely before adding the glaze.
- Store in an airtight container for up to 3 days or refrigerate for up to 1 week.
Find it online: https://www.firsthomelovelife.com/blueberry-cake-cookies/