These Lemon Blueberry Cookies are soft, chewy, lemony sugar cookies packed with fresh berries that burst in your mouth. They are the perfect cookie for summer, or any time you need a little bit of extra sunshine in your day!
Desserts made with blueberries are some of my favorites! I love the purplish color that they add and the way they pop in your mouth with juicy flavor when you bite into them. Blueberries are the perfect addition to these soft sugar cookies infused with vanilla and lemon zest.
You should also try my blueberry cheesecake bars and homemade blueberry pie!
And if you’re all about the lemon desserts, you will love my recipe for lemon curd thumbprint cookies!
The Best Blueberry Lemon Cookies
- Bright, Summer Flavors – Lemon and blueberries pair so well together, and the combination reminds me of fun and easy summer days. You don’t have to wait to make these in the summer though, fresh blueberries are in the grocery store all year long!
- An Easy Cookie Recipe – This simple drop cookie recipe contains common ingredients that you probably already have at home, so mixing up the dough will be a breeze! There’s also no need to chill this cookie dough before baking, so you can have a warm batch of cookies ready in less than half an hour.
Key Ingredients
Here’s what you need to make these tasty blueberry lemon cookies:
- Fresh Blueberries: While it is possible to make these cookies with frozen blueberries, I recommend using fresh ones. Keep them whole, and wash and dry them before adding them to the cookie dough.
- Lemons: You’ll need the zest from two lemons to flavor the dough. Use a fine grater such as a microplane to do this easily and efficiently.
- Butter: Unsalted butter is ideal when baking because then you can control the amount of salt in the recipe. Let the butter sit out along with an egg so that they are both at room temperature.
- Sugars: A combination of both brown sugar and granulated sugar gives these cookies a soft texture with lightly crisp edges.
- Vanilla Extract: Vanilla enhances the sweetness and lemony flavor of the cookie dough.
Complete list of ingredients and amounts can be found in the recipe card below.
How To Make Lemon Blueberry Cookies
Before you get started, preheat the oven to 350°F (180°C). Line two baking sheets with parchment paper or silicone baking mats and set them aside while you make the cookie dough.
- Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, and salt; set aside.
- Mix the Wet Ingredients: In a separate bowl, cream together the butter, granulated sugar, brown sugar, and lemon zest until light and fluffy. Add the egg and vanilla and beat again until the egg is well incorporated
- Combine: Add the flour mixture to the butter mixture in 2-3 smaller additions, mixing well after each addition.
- Add Blueberries: Gently fold in the blueberries, trying not to squish them as they get mixed into the dough.
- Scoop and Bake: Using a small cookie scoop (1.5 tablespoons) drop cookie dough 2 inches apart on prepared baking sheets. Bake for 8-10 minutes or until the edges are lightly golden brown and the centers no longer look wet.
- Cool: Let the cookies cool in the trays for at least 5 minutes, then transfer them to a wire rack to cool completely before serving.
Tip!
To keep your drop cookies perfectly round, use a large round cookie cutter or wide drinking glass to swirl them around on the pan while they are still warm.
Blueberry Cookie Recipe Tips
- Small fresh blueberries are best. If your berries are too large, they will release a lot of moisture as they bake inside the cookies, which can affect the final texture. I also recommend fresh berries over frozen, as frozen berries will make the cookies a muddy purple color.
- Pay attention to your measurements. Baking is a science, so too much variation on the amounts of ingredients can cause problems. Weigh your ingredients using a kitchen scale, or see my tips on measuring ingredients for baking if you will be using measuring cups.
- Don’t overmix the dough. Tough, hard cookies are usually a product of overmixed cookie dough. Stop mixing in the flour as soon as it’s incorporated and there are no streaks of dry flour in the bowl.
Storing Tips
Once baked and cooled, the cookies can be placed into an airtight container. Store for up to 4 days at room temperature.
You can also freeze these cookies for up to 3 months. Thaw at room temperature before enjoying.
More delicious Lemon Desserts to Try
Recipe FAQs
Can I make cookies with frozen blueberries?
While I prefer the texture and appearance of these cookies made with fresh berries, frozen blueberries can also be used. Be sure to add the berries while they are still frozen, and avoid overmixing so that the colors don’t mix too much.
How do I make a glaze for blueberry cookies?
If you’d like to make these cookies even sweeter, consider mixing up a simple glaze made of powdered sugar, lemon juice, and vanilla. You can find full details on this glaze in my lemon curd cookies recipe. Drizzle the glaze over the cookies once they are fully cooled.
You can also try rolling the cookie dough balls in granulated sugar before baking. I haven’t tested it personally, but I think it’s worth a try!
Can I make these gluten free?
Generally, you can replace all-purpose flour in cookie recipes with a good 1-to-1 gluten free baking flour. If you decide to try this substitution, I’d love to hear how it worked for you!
More Tasty Cookie Recipes
Shortbread Thumbprint Lemon Curd Cookies
Date Cookies
Almond Crescent Cookies
Red White And Blue M&M Cookies
I can’t wait to hear from you once you’ve tried this lemon blueberry cookie recipe! Please stop back and leave a comment, I love to hear from readers. It’s also a good idea to Pin this recipe so that you never lose it!
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Lemon Blueberry Cookies
Equipment
Ingredients
- 2 cups (240 g) all purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup (112 g) unsalted butter
- ¾ cup (150 g) granulated sugar
- ½ cup (100 g) light brown sugar
- Zest of 2 lemons
- 1 large egg at room temperature
- 1 teaspoon vanilla extract
- ½ cup fresh blueberries firm small ones work best
Instructions
- Preheat the oven to 350°F (180°C), or 160°C if using a fan oven. And line two baking sheets with parchment paper or silicone baking mats and set aside.
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt; set aside.
- In a separate bowl, cream together the butter, granulated sugar, brown sugar and lemon zest until light and fluffy. Add the egg and vanilla and beat again until the egg is well incorporated/
- Add the flour mixture in 2-3 smaller additions, mixing well after each addition. Gently fold in the blueberries, trying not to squish them as they get mixed into dough.
- Using a small cookie scoop (1.5 tablespoon) drop cookie dough 2 inches apart on prepared baking sheets.
- Bake in the preheated oven for 8-10 minutes, or until lightly golden and no longer wet looking.
- Allow to cool 5 minutes before transferring to a wire rack to cool completely.
Notes:
- Small fresh blueberries are best. If your berries are too large, they will release a lot of moisture as they bake inside the cookies, which can affect the final texture. I also recommend fresh berries over frozen, as frozen berries will make the cookies a muddy purple color.
- Don’t overmix the dough. Tough, hard cookies are usually a product of overmixed cookie dough. Stop mixing in the flour as soon as it’s incorporated and there are no streaks of dry flour in the bowl.
- Storage: Keep baked and cooled cookies in an airtight container at room temperature for up to 4 days, or freeze for up to 3 months.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
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