If you’re searching for a cookie where bright citrus meets juicy berries in the most blissful way, you’re going to fall in love with this Lemon Blueberry Cookies Recipe. These cookies are delightfully soft with a chewy center, bringing together zesty lemon and plump blueberries in every irresistible bite. Whether you’re welcoming spring, celebrating summer, or just want a pick-me-up treat that’s full of color and flavor, this is the perfect recipe to share with family and friends—or enjoy all to yourself!

Lemon Blueberry Cookies Recipe - Recipe Image

Ingredients You’ll Need

Gathering the ingredients for this Lemon Blueberry Cookies Recipe couldn’t be simpler, but each component has a special role in creating the cookie’s dreamy texture and flavor. From the creamy butter and fresh lemon zest to bursts of blueberry in every bite, every ingredient is essential to making these cookies stand out.

All-purpose flour: Provides the structure for the cookies, ensuring they’re soft but not crumbly.
Baking soda: Gives the cookies a gentle lift for the ideal chewy texture.
Salt: Just a pinch, to balance the sweetness and highlight the lemon flavor.
Unsalted butter (softened): Adds richness and creates that signature tender crumb.
Granulated sugar: Sweetens the cookies and helps keep them soft and moist.
Large egg: Binds everything together and adds a bit of chew.
Lemon zest: Packs a bright, punchy lemon aroma throughout every bite.
Fresh lemon juice: Infuses even more zesty flavor—fresh is best.
Vanilla extract: Rounds out the citrus notes and adds depth.
Fresh or frozen blueberries: The stars of the show—juicy berries that burst with flavor. If using frozen, don’t thaw to prevent excess moisture.
Cornstarch: Coats the blueberries, soaking up moisture and preventing bleeding into the dough.

How to Make Lemon Blueberry Cookies Recipe

Step 1: Prepare the Oven and Baking Sheet

Start by preheating your oven to 350°F (175°C) so it’s nice and hot when your cookies are ready to bake. Grab a baking sheet and line it with parchment paper; this prevents sticking and makes cleanup a breeze.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together your flour, baking soda, and salt. This ensures even distribution, so the cookies bake up perfectly with every batch.

Step 3: Cream Butter and Sugar

In a large bowl, cream the softened butter and sugar together until the mixture is fluffy and slightly pale. This step is all about aerating the batter, helping the cookies achieve their light, soft texture.

Step 4: Add the Egg, Lemon, and Vanilla

Crack in the egg and mix until combined. Then add your lemon zest, fresh lemon juice, and vanilla extract. These are the ingredients that truly transform this Lemon Blueberry Cookies Recipe into a bright, fragrant delight!

Step 5: Combine Wet and Dry Ingredients

Gradually add your dry mixture into the wet mixture, mixing just until the flour disappears. Overmixing can make cookies tough, so stop as soon as it all comes together.

Step 6: Prepare and Fold in Blueberries

Toss your blueberries with the cornstarch to help them stay intact and prevent them from turning the dough blue. Gently fold the coated berries into your dough, being careful not to crush them.

Step 7: Scoop and Bake

Using a tablespoon or cookie scoop, scoop mounds of dough onto your prepared baking sheet, spacing them about two inches apart to allow for a little spreading. Pop them in the oven and bake for 10–13 minutes, or until the edges are lightly golden and the centers look set.

Step 8: Cool

Let the cookies cool on the baking sheet for five minutes. This helps them firm up enough to transfer safely to a wire rack, where they’ll finish cooling and develop their signature chewy texture.

How to Serve Lemon Blueberry Cookies Recipe

Garnishes

For a show-stopping presentation, dust these cookies with a light sprinkle of powdered sugar, or add a delicate drizzle of lemon glaze for extra zing. A touch of finely grated lemon zest on top makes each cookie look bakery-worthy and enhances the citrus aroma.

Side Dishes

Serve the lemon blueberry cookies alongside a cup of herbal tea, an iced coffee, or a refreshing glass of lemonade. For a brunch spread, these cookies are wonderful next to a platter of fresh fruit or light yogurt parfaits.

Creative Ways to Present

For special occasions, arrange the cookies in a tiered dessert stand with fresh blueberries and lemon slices nestled in between. Stack a few cookies and tie them with twine as a sweet homemade gift or party favor. If you’re serving to a crowd, try making mini cookie sandwiches filled with lemon buttercream—trust me, they’ll disappear quickly!

Make Ahead and Storage

Storing Leftovers

Keep your Lemon Blueberry Cookies Recipe fresh by storing leftover cookies in an airtight container at room temperature. They stay soft and flavorful for up to three days—just avoid humid environments to maintain the perfect texture.

Freezing

These cookies freeze beautifully! Place completely cooled cookies in a single layer in a freezer-safe container, separating layers with parchment paper. You can also freeze unbaked dough balls; just add a couple of extra minutes to the baking time when ready to bake from frozen.

Reheating

For that fresh-baked taste, warm the cookies in the microwave for 10–15 seconds or a few minutes in a low oven. This revives the soft, gooey texture and makes them taste as if they just came out of the oven!

FAQs

Can I use bottled lemon juice instead of fresh?

While bottled lemon juice works in a pinch, fresh lemon juice gives the cookies a much brighter flavor and natural aroma. If you can, always opt for freshly squeezed.

What’s the best way to prevent blueberries from bleeding into the dough?

Coating the blueberries in cornstarch before folding them in helps soak up excess moisture and keeps the dough from turning blue—especially important if you’re using frozen berries.

Can I make this Lemon Blueberry Cookies Recipe gluten-free?

Absolutely! Swap the all-purpose flour for your favorite 1:1 gluten-free baking blend, and follow the rest of the measurements as written. Baking times may vary slightly, so keep a close eye.

Should I thaw frozen blueberries before using them?

No need! In fact, it’s better to use frozen blueberries straight from the freezer so they don’t release too much juice into your dough, which helps keep the cookies perfectly chewy and not soggy.

How do I know when the cookies are done?

The cookies are ready when the edges are lightly golden and the centers have set but are still soft. They’ll continue to firm up as they cool on the baking sheet.

Final Thoughts

These sunny, bakery-style treats are truly a joy to make and even better to eat. I can’t wait for you to try this Lemon Blueberry Cookies Recipe and savor the day-brightening combination of tangy lemon and sweet, juicy berries. Your next batch might not last long—enjoy every delicious bite!

Lemon Blueberry Cookies Recipe

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4.7 from 20 reviews

Author: admin
Total Time: 27 minutes
Yield: 18 cookies 1x
Diet: Vegetarian

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Description

These Lemon Blueberry Cookies are a delightful combination of soft, chewy texture with a burst of lemon flavor and juicy blueberries in every bite. Perfect for a sweet treat any time of the year, these cookies are easy to make and even easier to enjoy.

Ingredients

Scale

Dry Ingredients:

1½ cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt

Wet Ingredients:

½ cup unsalted butter (softened)
¾ cup granulated sugar
1 large egg
1 tablespoon lemon zest
2 tablespoons fresh lemon juice
½ teaspoon vanilla extract

Additions:

1 cup fresh or frozen blueberries (if frozen, do not thaw)
2 tablespoons cornstarch (to coat blueberries)

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Instructions

Preheat the oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Prepare dry ingredients: In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
Mix wet ingredients: In a large bowl, cream butter and sugar. Beat in the egg, then add lemon zest, lemon juice, and vanilla extract. Mix well.
Combine wet and dry ingredients: Gradually add dry ingredients to wet, mixing just until incorporated. Toss blueberries with cornstarch, then fold them into the dough.
Bake: Scoop dough onto baking sheet. Bake for 10–13 minutes until golden. Cool on sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

These cookies are soft and chewy with bright lemon flavor and juicy bursts of blueberry.
Store in an airtight container at room temperature for up to 3 days.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American