Lemon Blueberry Cookies:

1 cup unsalted butter, softened

1 ¼ cups white granulated sugar

¼ cup light brown sugar

1 tablespoon lemon zest

1 large egg

1 tablespoon fresh lemon juice

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

Cook Mode Prevent your screen from going dark

Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a small bowl, rub together ½ cup sugar and 2 teaspoons lemon zest with your fingers until fragrant and moist. Set aside for coating.
In a large bowl, cream together butter, white sugar, brown sugar, and 1 tablespoon lemon zest until light and fluffy.
Beat in egg, lemon juice, and vanilla extract until well combined.
In another bowl, whisk flour, baking powder, baking soda, and salt together.
Gradually add dry ingredients to wet ingredients, mixing just until a soft dough forms.
Gently fold in frozen blueberries, being careful not to overmix to prevent color bleeding.
Scoop about 2 tablespoons of dough per cookie and roll in the prepared lemon sugar.
Place on baking sheets, spacing about 2 inches apart.
Bake 10–12 minutes, until edges are lightly golden and centers look just set.
Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Use frozen blueberries straight from the freezer to prevent dough discoloration.

Add white chocolate chips for extra sweetness or drizzle with a simple lemon glaze once cooled.

Chilling the dough for 30 minutes creates thicker, chewier cookies.

Store at room temperature for 4 days or freeze for up to 2 months.

Warm cookies for 10 seconds in the microwave for a freshly baked texture.