Lemon Blueberry Cookies

These lemon blueberry cookies are one of my favorite treats to bake when I want something soft, sweet, and refreshingly bright. They combine the tangy zest of lemon with bursts of juicy blueberries, all wrapped in a buttery, tender cookie that practically melts in my mouth. I love how the fresh citrus flavor balances the sweetness—each bite tastes like a little piece of summer.

Why You’ll Love This Recipe

I love this recipe because it’s simple, beautiful, and full of vibrant flavor. The lemon adds a sunny brightness, while the blueberries give a fruity pop that keeps the cookies moist and soft. They bake up with slightly crisp edges and chewy centers, and the lemon sugar coating adds an extra layer of sparkle and zest. These cookies always make my kitchen smell amazing and disappear fast whenever I bake them.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Lemon Blueberry Cookies
1 cup butter, unsalted, softened at room temperature
1 ¼ cups white granulated sugar
¼ cup light brown sugar
1 tablespoon lemon zest
1 large egg
1 tablespoon lemon juice (fresh is best)
½ teaspoon vanilla extract
2 ¾ cups all-purpose flour, sifted
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup wild frozen blueberries

Lemon Sugar
½ cup white granulated sugar
2 teaspoons lemon zest

Directions

1. I start by preheating the oven to 350°F (175°C) and lining two baking sheets with parchment paper.
2. To make the lemon sugar, I rub together the sugar and lemon zest in a small bowl using my fingers until the mixture is fragrant and slightly moist. I set it aside for coating later.
3. In a large bowl, I cream together the butter, white sugar, brown sugar, and lemon zest until light and fluffy.
4. I beat in the egg, lemon juice, and vanilla extract until well combined.
5. In another bowl, I whisk together the flour, baking powder, baking soda, and salt.
6. I slowly add the dry ingredients to the wet mixture, mixing just until a dough forms.
7. I gently fold in the frozen blueberries, being careful not to overmix so the dough doesn’t turn completely purple.
8. I scoop about 2 tablespoons of dough per cookie and roll them lightly in the prepared lemon sugar.
9. I place the cookie dough balls on the baking sheet, spacing them about 2 inches apart.
10. I bake for 10–12 minutes, until the edges are just golden and the centers are still slightly soft.
11. I let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Servings and Timing

This recipe makes about 20–24 cookies, depending on size. It takes around 15 minutes to prepare and 12 minutes to bake, so they’re ready in under 30 minutes total.

Variations

Sometimes I add white chocolate chips for extra sweetness, or swap the blueberries for raspberries when I want a tart twist. When I’m feeling indulgent, I drizzle a simple lemon glaze over the cooled cookies. For a fun texture change, I chill the dough for 30 minutes before baking—it gives slightly thicker, chewier cookies.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 4 days. If I want to keep them longer, I refrigerate them for up to a week or freeze them for up to 2 months. To enjoy them warm, I microwave each cookie for about 10 seconds or pop them in a 300°F (150°C) oven for a few minutes.

FAQs

Can I use fresh blueberries instead of frozen?

Yes, but I prefer frozen because they hold their shape better while baking.

Do I need to thaw the blueberries first?

No, I add them straight from the freezer to prevent too much bleeding into the dough.

Can I use bottled lemon juice?

Fresh lemon juice gives the best flavor, but bottled works in a pinch.

How do I keep the cookies from turning purple?

I fold the blueberries in gently and avoid overmixing the dough.

Can I make the dough ahead of time?

Yes, I chill the dough for up to 24 hours before baking.

Can I add a glaze?

Absolutely! I whisk together powdered sugar and lemon juice for a simple drizzle.

What type of flour works best?

All-purpose flour is perfect for this recipe—it keeps the cookies soft and structured.

Can I make them gluten-free?

Yes, I use a 1:1 gluten-free baking flour substitute.

Do I need to refrigerate the dough?

Not necessarily, but chilling helps create slightly thicker cookies.

How do I know when they’re done baking?

The edges should be lightly golden, and the centers should look just set—they’ll continue to firm up as they cool.

Conclusion

These lemon blueberry cookies are one of my favorite bakes when I want something fresh, soft, and full of flavor. I love how the tart lemon and sweet blueberries complement each other, making every bite bright and delicious. Whether I’m baking them for a special occasion or just because, they always bring a little sunshine to my kitchen.

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