Ingredients:
- cup (226g) Unsalted Butter, softened
- cup (200g) Granulated Sugar
- large Eggs, room temperature
- teaspoon Vanilla Extract
- ½ cups (315g) All-Purpose Flour, sifted
- teaspoon Baking Powder
- ½ teaspoon Salt
- ½ cups (225g) Fresh or Frozen Blueberries
- ½ cup (65g) All-Purpose Flour (for streusel)
- ¼ cup (50g) Brown Sugar, packed (for streusel)
- tablespoons (42g) Cold Unsalted Butter, cubed (for streusel)
- ½ teaspoon Ground Cinnamon (optional, for streusel)
Instructions:
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- Make the Streusel: In a small bowl, combine streusel dry ingredients (½ cup flour, brown sugar, cinnamon). Cut in the cold butter using fingers or a pastry blender until coarse, pea-sized crumbs form. Chill briefly.
- Cream the Fats: Cream the softened butter and granulated sugar in a large bowl until light and fluffy (about 3 minutes).
- Add Wet Ingredients: Beat in eggs one at a time, followed by the vanilla extract, scraping down the bowl well.
- Combine Dry Ingredients: In a separate bowl, whisk together the 2 ½ cups of flour, baking powder, and salt.
- Form the Dough: Gradually add the dry mixture to the wet mixture, mixing on low speed until just combined. Do not overmix.
- Fold in Berries: Gently fold in the blueberries using a spatula, being careful not to crush too many of them. Using frozen berries is recommended to prevent excessive bleeding.
- Scoop & Top: Drop rounded tablespoons of dough onto the prepared sheets, spacing them about 2 inches apart. Lightly sprinkle the chilled streusel topping over the top of each dough mound.
- Bake: Bake for 12–15 minutes, rotating the sheets halfway through, until the edges are set and lightly golden brown. The centers should still look slightly soft.
- Cool: Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.