These Lemon Blueberry Cookies are the perfect balance of tangy lemon and sweet blueberries. Soft and chewy, with a burst of fresh fruit in every bite, they’re the ultimate treat for any occasion—whether you’re celebrating summer, preparing for a gathering, or just craving something sweet and refreshing.
Why You’ll Love This Recipe
Lemon Blueberry Cookies are an irresistible combination of zesty lemon and juicy blueberries, creating a refreshing twist on the classic cookie. With a soft, chewy texture and a hint of citrus, these cookies are bright, flavorful, and a guaranteed crowd-pleaser. They’re easy to make, too—coming together in just 22 minutes from start to finish, these cookies are perfect for baking with family or enjoying alone with a cup of tea.
Ingredients
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1 1/2 cups all-purpose flour
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1/2 teaspoon baking soda
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1/2 teaspoon baking powder
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1/4 teaspoon salt
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1/2 cup unsalted butter, softened
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3/4 cup sugar
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1 egg
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1 tablespoon lemon zest
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1 tablespoon fresh lemon juice
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1 teaspoon vanilla extract
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1 cup fresh blueberries
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
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In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
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In a large bowl, cream together the softened butter and sugar until light and fluffy.
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Add the egg, lemon zest, lemon juice, and vanilla extract to the butter-sugar mixture. Mix until well combined.
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Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix.
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Gently fold in the fresh blueberries.
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Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
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Bake for 10-12 minutes, or until the edges are lightly golden.
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Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Servings and Timing
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Prep Time: 10 minutes
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Cooking Time: 12 minutes
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Total Time: 22 minutes
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Servings: 16 cookies
Variations
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Add a Glaze: Drizzle the cooled cookies with a lemon glaze (mix powdered sugar and lemon juice) for extra sweetness and lemony flavor.
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Blueberry Lemon Bar Twist: Press the dough into a baking dish and bake to make bars instead of cookies.
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Add Poppy Seeds: Add 1-2 tablespoons of poppy seeds for a classic lemon-poppy seed flavor combo.
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Use Frozen Blueberries: If you don’t have fresh blueberries, frozen will work just fine—just make sure to fold them in gently to avoid breaking them up too much.
Storage/Reheating
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Storage: Store leftover cookies in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days.
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Freezing: These cookies freeze well! Freeze them in a single layer on a baking sheet before transferring them to a freezer-safe container or bag. To thaw, just let them sit at room temperature for about 30 minutes.
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Reheating: If you want a warm cookie, pop one in the microwave for about 10-15 seconds for a freshly baked feel.
FAQs
1. Can I use frozen blueberries?
Yes, you can use frozen blueberries. Just fold them gently into the dough to prevent the berries from breaking apart.
2. How do I make these cookies dairy-free?
To make these cookies dairy-free, use dairy-free butter and a dairy-free substitute for the egg, like a flax egg or an egg replacer.
3. Can I use bottled lemon juice instead of fresh lemon juice?
Fresh lemon juice is preferred for the best flavor, but if you don’t have it on hand, bottled lemon juice will work in a pinch.
4. Can I make these cookies ahead of time?
Yes, these cookies can be made ahead of time. They’ll stay fresh for several days and can also be frozen for longer storage.
5. How do I know when the cookies are done?
The cookies are done when the edges are lightly golden, and the center looks set but still soft. They will continue to firm up as they cool.
6. Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for some or all of the all-purpose flour, though it will change the texture of the cookies and make them a bit denser.
7. How do I get soft, chewy cookies?
Make sure not to overbake them! Remove the cookies from the oven when they’re lightly golden around the edges, even if the center seems soft. The cookies will continue to firm up as they cool.
8. Can I add nuts to these cookies?
Yes! You can add chopped walnuts, almonds, or even macadamia nuts for some crunch alongside the juicy blueberries.
9. Can I double this recipe?
Yes, you can double the recipe if you need more cookies. Just make sure you have a large enough bowl for mixing the dough and enough baking sheets for the cookies to spread out.
10. Can I use other fruits in place of blueberries?
Yes, you can substitute the blueberries with raspberries, blackberries, or chopped strawberries for a different fruity twist.
Conclusion
Lemon Blueberry Cookies are the perfect sweet treat for any occasion, combining the zesty freshness of lemon with the juicy burst of blueberries in every bite. Soft, chewy, and packed with flavor, these cookies are an ideal balance of sweetness and tang. Whether you’re baking them for yourself or sharing with friends and family, these cookies are sure to become a favorite go-to dessert!
Print
Lemon Blueberry Cookies
Lemon Blueberry Cookies combine tangy lemon zest with juicy blueberries in a soft, chewy cookie. Perfect for any occasion, these cookies are light, flavorful, and easy to make—ready in just 22 minutes from start to finish. Ideal for summer gatherings or a quick treat to satisfy your sweet tooth!
- Total Time: 22 minutes
- Yield: 16 cookies
Ingredients
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup sugar
1 egg
1 tablespoon lemon zest
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
1 cup fresh blueberries
Instructions
-
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
-
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
-
In a large bowl, cream together the softened butter and sugar until light and fluffy.
-
Add the egg, lemon zest, lemon juice, and vanilla extract to the butter-sugar mixture. Mix until well combined.
-
Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix.
-
Gently fold in the fresh blueberries.
-
Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
-
Bake for 10-12 minutes, or until the edges are lightly golden.
-
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
-
Add a Glaze: Drizzle the cooled cookies with a lemon glaze (mix powdered sugar and lemon juice) for extra sweetness and lemony flavor.
-
Blueberry Lemon Bar Twist: Press the dough into a baking dish and bake to make bars instead of cookies.
-
Add Poppy Seeds: Add 1-2 tablespoons of poppy seeds for a classic lemon-poppy seed flavor combo.
-
Use Frozen Blueberries: If fresh blueberries aren’t available, frozen ones work as well—just fold them in gently to avoid breaking them up too much.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert, Baking
- Method: Baking
- Cuisine: American, Mediterranean
- Diet: Vegetarian
