Lemon Blueberry Cookies

Jump to Recipe

When summer rolls in, my kitchen starts to fill with the scent of lemons and fresh berries. Lemon blueberry cookies are one of those treats that bridge the gap between cozy and refreshing. Each cookie boasts tangy citrus and bursts of juicy blueberry, wrapped in a soft, buttery dough. If you want a cookie with bright flavors and an irresistible texture, this is the recipe to bookmark.

What Makes Lemon Blueberry Cookies Special?

Unlike classic chocolate chip cookies or sugar cookies, lemon blueberry cookies offer a unique sweet-tart balance. The lemon brings a zing and freshness, while blueberries add pop and color. Using lemon zest alongside juice infuses each bite with aromatic citrus oil, and the frozen wild blueberries keep their structure while baking, ensuring every bite delivers a little berry surprise.

Flavors and Textures

• Citrusy & Bright: Lemon zest provides fragrant oils that perfume the dough. Fresh juice adds a sharp, authentic tang.
• Buttery Softness: Melted butter creates a tender cookie without excess crispness. You get rich, melt-in-your-mouth centers.
• Chewy Centers & Crisp Edges: The combination of sugars plays a role—white sugar gives a slight snap, brown sugar adds depth and softness.
• Juicy Blueberries: Wild blueberries bring natural sweetness and a vibrant color we eat first with our eyes.

Ingredients for Lemon Blueberry Cookies

Fresh, quality ingredients are the core of this recipe. Each component works together for cookies with flavor and structure.

Optional Add-ins: Try white chocolate chips for extra sweetness or chopped macadamia nuts for crunch. These variations pair well with the lemon and blueberry base.

Step-by-Step Recipe Instructions

1. Prep Your Workspace

Before you start, gather everything and measure ingredients. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. This setup prevents sticking and encourages even browning.

2. Mix Dry Ingredients

In a medium bowl, whisk together:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon fine salt

Whisking aerates the flour and distributes leavening agents.

3. Combine Wet Ingredients

In a large mixing bowl, add:

• 1/2 cup (1 stick) unsalted butter, melted and cooled slightly
• 3/4 cup granulated sugar
• 1/3 cup light brown sugar, packed
• Zest from 2 lemons
• 2 tablespoons fresh lemon juice

Use a hand mixer or sturdy spatula to blend for about a minute. The sugar will dissolve and the mixture turns pale and fragrant.

Add 1 large egg plus 1 extra egg yolk, both at room temperature. Beat until smooth.

4. Bring the Dough Together

Slowly stir the dry mixture into the wet. Mix just until you see no streaks of flour—overmixing can toughen the cookies.

Once combined, gently fold in 1 cup frozen wild blueberries. Work quickly and lightly, so you don’t break the berries or tint the dough purple.

5. Chill (If Needed)

If your dough feels soft or sticky, place it in the fridge for 20–30 minutes. This step helps with scooping and prevents the cookies from spreading too much while baking.

6. Shape and Bake

• Scoop dough onto prepared sheets using a medium cookie scoop (about 1 1/2 tablespoons per cookie).
• Leave at least 2 inches between mounds to allow for spreading.
• Bake one sheet at a time in the center rack for 10–12 minutes.
• The cookies should be lightly golden at the edges and pale in the center.

Let them cool on the tray for 10 minutes before transferring to a wire rack. This sets the structure and helps keep centers moist.

Tips for Perfect Lemon Blueberry Cookies

Handle the Ingredients Right

• Don’t Skip the Cooling Step for Butter: Combining eggs with hot butter can cook the eggs. Let the butter cool to room temp.
• Room-Temp Eggs: Help batter come together smoothly, so the texture stays even.
• Use Frozen, Not Fresh, Blueberries: Frozen berries hold up better and create less mess.

Mixing Tips

• Gently Fold the Blueberries: Aggressive stirring crushes them and can dye the dough or release excess juice.
• Avoid Overmixing the Dough: Just blend until combined. Overworking develops gluten, which can make the cookies tough.

Make It Your Own

• Flavor Variations: Replace lemon with lime or orange for a different citrus note.
• Enhanced Texture: Add chopped pecans or walnuts for some crunch.

Storage and Freshness

Short-Term Storage

Keep cookies in an airtight container at room temperature. They’ll stay soft for up to 3 days, thanks to the extra yolk.

Longer Storage

Refrigerate for five days. The flavors deepen, and the texture remains pleasant.

Freezing

For longer storage, freeze the cookies in a freezer-safe bag or airtight container. Layer parchment paper between stacks so they don’t stick. They keep for up to three months. Thaw overnight in the fridge, then bring to room temperature before eating.

Freezing Unbaked Dough

You can also freeze unbaked dough mounds for future cookie cravings. Simply scoop, freeze on a tray, then transfer to a bag. Bake straight from frozen—add about 2 more minutes to the bake time.

Serving Suggestions

Lemon blueberry cookies fit a surprising number of occasions. Serve them:

• Warm with a cup of earl grey or chamomile tea
• Chilled for a refreshing picnic treat
• Beside a scoop of vanilla or lemon sorbet for dessert

For brunch, pile them onto a cake stand next to fruit salad and hot coffee. The lively flavors pair just as well with morning spreads as with afternoon snacks.

Troubleshooting Guide

Cookies Spread Too Much

• Was your butter too hot? Cool it next time.
• Did you skip chilling the dough? Let it rest if it’s soft.
• Add 1–2 extra tablespoons of flour for very humid days.

Dough Turned Blue or Purple

• Fold the berries with care—they can burst if overmixed.

Cookies Dry or Tough

• Double check your measuring technique—too much flour can dry them out.
• Mix until just combined; overmixing develops tough gluten strands.

Nutrition Snapshot (Per Cookie, Approx.)

Based on a batch yielding two dozen cookies.

The Final Bite

Lemon blueberry cookies are a simple way to bring sunshine to your table. Each batch promises a zingy burst of lemon, sweet pockets of blueberry, and melt-in-your-mouth texture. Easy to mix, bake, and share—these cookies make ordinary moments feel just that bit brighter.

Whether you’re an experienced home baker or just tackling your first cookie recipe, these lemon blueberry cookies give you vibrant flavor and delightfully soft cookies every time. Happy baking!

🖨️ Print

Lemon Blueberry Cookies

⭐⭐⭐⭐⭐

4.5 from 1 votes

---

Course: Dessert / Cuisine: American

Prep Time 10 minutes

Cooking Time 10 minutes

Servings 24 servings

Calories 169 cal

These soft and chewy lemon blueberry cookies are bursting with fresh lemon flavor. There are juicy blueberries in every bite. Enjoy the bright taste of summer any time of year!

Ingredients

• 1/2 teaspoon baking powder
• 1 tablespoon freshly squeezed lemon juice
• 2 3/4 cups all-purpose flour
• 1 large egg, at room temperature
• 1 large egg yolk at room temperature
• 1/4 cup packed light brown sugar
• 1 1/4 cups granulated sugar
• 1 teaspoon salt
• Zest of 2 lemons
• 1/2 teaspoon baking soda
• 3/4 cup frozen wild blueberries
• 1 cup unsalted butter, melted and slightly cooled

Instructions

1. Preheat the oven to 350°F. Line two baking sheets with parchment paper.
2. Put the flour in a medium bowl. Add the baking powder, baking soda, and salt. Whisk the ingredients together.
3. In a large bowl, mix the melted butter, granulated sugar, brown sugar, lemon zest, and lemon juice. Stir until well combined and pale in color. Mix in the egg. Add the egg yolk and mix again.
4. Add the dry ingredients to the wet ingredients. Mix until just combined. Do not overmix. Gently fold in the frozen blueberries.
5. Use a medium cookie scoop (about 1 1/2 tablespoons). Scoop the dough onto the prepared baking sheets. Space them about 2 inches apart.
6. Bake for 10-12 minutes. The edges should be lightly browned and set. The centers should remain soft. Bake one sheet at a time for the best results.
7. Let the cookies cool on the baking sheets for 10 minutes. Then transfer them to a wire rack to cool completely. Serve and enjoy!