Some cookie recipes just feel like sunshine in your kitchen — and Lemon Blueberry Cookies are exactly that. I remember my grandmother making a version of these during summer when the blueberries were bursting with flavor, and the lemons were picked straight from the garden. She’d say, “If a cookie can smile, it’d taste like this.”
These cookies are soft, buttery, and bursting with tangy lemon and juicy blueberries in every bite. They’re perfect for both summer picnics and winter tea parties, balancing sweet and tart flavors in a way that feels both refreshing and comforting.
Why You’ll Love These Lemon Blueberry Cookies
- Bright, fresh flavors from real lemon zest and juice.
- Soft, tender cookie texture that stays moist thanks to juicy blueberries.
- Versatile: Perfect for picnics, brunch tables, cookie exchanges, or a cozy snack.
Table of Contents
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 2 tablespoons lemon juice
- Zest of 1 large lemon
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup fresh or frozen blueberries
- Optional: 1/2 teaspoon vanilla extract
For the Lemon Glaze (optional):
- 1 cup powdered sugar
- 1–2 tablespoons fresh lemon juice
Instructions
Step 1: Preheat & Prep
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
Step 2: Cream Butter & Sugar
In a large bowl, beat the butter and sugar together until light and fluffy, about 2–3 minutes.
Step 3: Add the Egg and Flavor
Mix in the egg, lemon juice, lemon zest, and vanilla (if using). Beat until smooth and fully combined.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry mixture to the wet ingredients, mixing just until combined.
Step 5: Fold in Blueberries
Gently fold in the blueberries, being careful not to overmix, especially if using frozen berries to avoid color bleeding.
Step 6: Scoop and Bake
Drop rounded tablespoons of dough onto your prepared baking sheets, spacing them about 2 inches apart. Bake for 10–12 minutes, or until the edges are lightly golden and the centers are set.
Step 7: Glaze and Cool
Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack. If glazing, whisk together powdered sugar and lemon juice until smooth and drizzle over the cooled cookies.
Baking Tips & Tricks
- Use fresh lemon zest — it’s the secret to real citrus flavor.
- Chill the dough for 30 minutes for thicker, puffier cookies.
- Fresh or frozen berries work well — don’t thaw frozen blueberries first.
Flavor Variations
- Add white chocolate chips for a creamy, sweet contrast.
- Swap blueberries for raspberries or blackberries for a colorful twist.
- Add a pinch of nutmeg for a spiced undertone.
Perfect Pairings
- A cup of hot tea or iced lavender lemonade
- Greek yogurt and honey for a sweet breakfast pairing
- Lemon sorbet for a sunny, summery dessert plate
Storage & Freezing
- Fridge: Store in an airtight container for up to 5 days.
- Freezer: Freeze the cookie dough or baked cookies for up to 2 months.
- Reheat: Enjoy at room temp or slightly warmed for extra softness.
Lemon Blueberry Cookies
- Prep Time: 15
- Cook Time: 15
- Total Time: 30 minutes
- Yield: 5+ (about 24 cookies)
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American, Summer Treats
Description
Soft, zesty, and bursting with juicy berries — these Lemon Blueberry Cookies are a fresh, fruity treat you’ll want to bake again and again!
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 2 tablespoons lemon juice
- Zest of 1 large lemon
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup fresh or frozen blueberries
- Optional: 1/2 teaspoon vanilla extract
For the Lemon Glaze (optional):
- 1 cup powdered sugar
- 1–2 tablespoons fresh lemon juice
Instructions
Step 1: Preheat & Prep
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
Step 2: Cream Butter & Sugar
- In a large bowl, beat the butter and sugar together until light and fluffy, about 2–3 minutes.
Step 3: Add the Egg and Flavor
- Mix in the egg, lemon juice, lemon zest, and vanilla (if using). Beat until smooth and fully combined.
Step 4: Combine Dry Ingredients
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry mixture to the wet ingredients, mixing just until combined.
Step 5: Fold in Blueberries
- Gently fold in the blueberries, being careful not to overmix, especially if using frozen berries to avoid color bleeding.
Step 6: Scoop and Bake
- Drop rounded tablespoons of dough onto your prepared baking sheets, spacing them about 2 inches apart. Bake for 10–12 minutes, or until the edges are lightly golden and the centers are set.
Step 7: Glaze and Cool
- Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack. If glazing, whisk together powdered sugar and lemon juice until smooth and drizzle over the cooled cookies.
Notes
- Use fresh lemon zest — it’s the secret to real citrus flavor.
- Chill the dough for 30 minutes for thicker, puffier cookies.
- Fresh or frozen berries work well — don’t thaw frozen blueberries first.
Keywords: lemon blueberry cookies, soft lemon cookies, blueberry desserts, summer cookie recipes, lemon glaze cookies, easy cookie recipe, fresh blueberry cookies
Frequently Asked Questions (FAQ)
1. Can I use bottled lemon juice?
Fresh is best for the brightest flavor, but bottled works in a pinch.
2. Can I use dried blueberries?
Yes — use 3/4 cup and soak them in warm water for 10 minutes to plump them up.
3. How can I make these vegan?
Substitute plant-based butter and a flax egg (1 tbsp ground flax + 3 tbsp water).
4. Can I double this recipe?
Absolutely — double everything and bake in batches for a crowd.
5. Why are my cookies flat?
Warm dough or too-soft butter can cause spreading. Chill your dough for firmer cookies.
