Lemon Blueberry Cookies
I still remember the first time I tried lemon blueberry cookies. It was a warm spring afternoon, and I wanted something different—something bright and refreshing but still indulgent. I’d been baking traditional cookies for years, but that day, I was craving something that tasted like sunshine.
After multiple rounds of testing (and yes, eating too many “almost there” batches), I finally landed on the best lemon blueberry cookie recipe. It’s not just good—it’s bakery-worthy. These cookies are soft in the middle, lightly crisp on the edges, and have just the right balance of sweet, tart, and fruity. And the best part? They’re super easy to whip up without fancy equipment or hard-to-find ingredients.
If you’re a fan of bright, citrusy flavors and juicy blueberries, you’re going to fall in love with these. Trust me.
Why You’ll Love This Recipe
Soft and chewy with lightly golden edges
Packed with intense lemon & blueberry flavor
Simple and straightforward—easy lemon blueberry cookies
No chilling required, so you can bake right away
Freezer-friendly and perfect for make-ahead baking
And if you’re as cookie-obsessed as I am, you might also want to try these other favorites: classic chocolate chip cookies, carrot cake cookies, and the underrated but delicious cottage cheese cookies.
Ingredients You’ll Need
For the Cookies:
1 cup (226g) unsalted butter, softened
1 cup (200g) granulated sugar
1 large egg, room temp
2 tsp lemon zest (about 2 lemons)
2 tbsp fresh lemon juice
2 cups (250g) all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
1 cup (150g) blueberries (fresh or frozen)
Optional Lemon Glaze:
1 cup (120g) powdered sugar
2 tbsp fresh lemon juice
Ingredient Notes & My Tips
Lemon: Zest > Extract
I always go with fresh lemon zest. The flavor is just unbeatable. Two medium lemons usually give you the right amount. Use a fine zester, and don’t press too hard—you want the yellow skin, not the bitter white pith. This zest, paired with a bit of juice, creates a layered lemon flavor that’s so much more complex than using extract alone.
Blueberries: Fresh or Frozen?
I’ve tested both, and here’s the trick: If you’re using frozen blueberries, do not thaw them. Toss them in a tablespoon of flour before folding into the dough to avoid turning everything purple. Fresh blueberries work beautifully too, especially when they’re in season. I’ve found that wild blueberries are smaller and tend to hold their shape better in baking.
Flour: The Foundation
All-purpose flour gives the best texture for these soft lemon blueberry cookies. I always spoon and level my flour instead of scooping straight from the bag. It makes a big difference in getting that perfect soft but structured texture.
Butter and Eggs: Room Temperature Matters
Softened, high-quality unsalted butter is key. You should be able to press it gently and leave a fingerprint without it being greasy. Room-temp eggs blend more smoothly and help the dough emulsify properly.
Sugar: The Base Flavor
I use granulated sugar here for structure and a crisp edge. If you prefer your cookies a little chewier, you can swap out 2 tablespoons for brown sugar. I do this when I want a deeper, almost caramelized finish.
Tools You’ll Need
Mixing bowls
Hand or stand mixer
Measuring cups and spoons
Parchment paper
Baking sheet
Rubber spatula
Zester
Cookie scoop (optional, but helps with even sizing)
How to Make Lemon Blueberry Cookies
1. Preheat Your Oven
Set your oven to 350°F (175°C) and line your baking sheets with parchment paper. It helps the cookies bake evenly and prevents sticking.
2. Cream Butter and Sugar
Beat the butter and sugar together for about 3–4 minutes until the mixture is light and fluffy. This is crucial—it incorporates air and creates the perfect cookie texture.
3. Add Wet Ingredients
Add your egg, lemon zest, and lemon juice to the mixture and beat until combined. The zest adds most of the lemon flavor here, while the juice gives it brightness.
4. Mix in Dry Ingredients
In a separate bowl, whisk the flour, baking soda, and salt. Slowly add this to your wet mixture until fully incorporated. The dough should be soft but not sticky.
5. Fold in the Blueberries
Toss your blueberries in flour, then gently fold them into the dough. Be gentle. You don’t want them to burst and turn your dough grayish-purple.
6. Scoop and Bake
Scoop dough onto your prepared baking sheet (about 1.5 tablespoons per cookie). Bake for 10–13 minutes, or until the edges are just turning golden.
7. Cool and Glaze
Let them cool on the pan for 5 minutes before transferring to a wire rack. Once cooled, drizzle with the lemon glaze if you’re using it.
Secrets to Success
Don’t overmix. This makes cookies tough. Mix until just combined.
Skip chilling. This recipe works beautifully without it because of the dough’s structure.
Use both zest and juice. It’s the combo that brings the lemon to life.
Flour your berries. This helps them stay evenly distributed and keeps them from bleeding.
Know when they’re done. Edges should be golden, centers soft but set.
Fun Variations
Lemon Glaze: Mix 1 cup powdered sugar with 2 tablespoons lemon juice.
Add White Chocolate Chips: ½ cup adds creamy sweetness.
Try Other Berries: Raspberries are great too, just be extra gentle folding them in.
Lemon Poppy Seed Cookies: Add 1 tbsp of poppy seeds to the dough for a crunchy twist.
FAQs
Why are my cookies flat?
Your butter may have been too warm. Chill the dough for 10 minutes next time.
Why are they dry?
You may have overbaked or used too much flour. Always spoon and level!
Why did my blueberries sink?
They weren’t coated in flour. That little step really helps.
Can I make the dough ahead of time?
Yes! Keep it in the fridge up to 2 days or freeze for later.
How do I keep blueberries from bleeding?
Use them frozen and floured—never thaw first.
Storing & Freezing
Baked Cookies: Store in an airtight container at room temp for up to 5 days.
Freezing Baked Cookies: Layer between parchment and freeze for up to 2 months.
Freezing Dough: Scoop onto a tray, freeze, and transfer to a bag. Bake from frozen—just add 1–2 extra minutes.
The Science Behind It
Butter traps air when creamed, creating lift. Sugar caramelizes for a golden edge. Eggs provide structure. Flour binds it all. Each has a job, and balance is key. Understanding this helps me tweak recipes like a pro.
Serving Ideas
Serve these with coffee for brunch, iced tea in summer, or just sneak one when no one’s looking. They’re also great gifts—wrap them in parchment and tie with string.
If you’re looking for more cookie creativity, don’t miss our German chocolate cookies or the classic spritz cookie recipe.
Soft & Chewy Lemon Blueberry Cookies
Ingredients
For the Cookies:
- 1 cup 226g unsalted butter, softened
- 1 cup 200g granulated sugar
- 1 large egg room temperature
- 2 tsp fresh lemon zest from about 2 lemons
- 2 tbsp fresh lemon juice
- 2 cups 250g all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup 150g blueberries (fresh or frozen, not thawed)
- 1 tbsp flour for tossing blueberries
Optional Lemon Glaze:
- 1 cup 120g powdered sugar
- 2 tbsp fresh lemon juice
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Cream together butter and sugar for 3–4 minutes until light and fluffy.
- Beat in egg, lemon zest, and lemon juice until fully combined.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually mix dry ingredients into the wet mixture until just combined.
- Toss blueberries with 1 tbsp flour, then gently fold them into the dough with a spatula.
- Scoop 1.5-tablespoon portions of dough onto prepared baking sheets.
- Bake for 10–13 minutes, until edges are lightly golden and centers are just set.
- Let cookies cool on baking sheet for 5 minutes before transferring to a wire rack.
- Optional: Once cooled, drizzle with lemon glaze.
Notes
- Don’t overmix the dough or your cookies may turn out tough.
- For frozen blueberries, use them straight from the freezer—don’t thaw.
- Tossing blueberries with flour prevents bleeding and sinking.
- You can freeze cookie dough in pre-scooped balls and bake straight from frozen—just add 1–2 minutes to bake time.
- Optional glaze adds extra zing and shine—great for presentation.
These lemon blueberry cookies are everything I want in a cookie: soft, chewy, tangy, sweet, and just a little bit special. Whether you bake them for yourself, a loved one, or a potluck, they’re guaranteed to bring smiles.
If you bake this recipe, I’d love to hear how it turned out. Drop a comment and rating below—let’s swap cookie stories. And if you snap a photo, don’t be shy about sharing it online. We’re building a community, one cookie at a time.
