Lemon blueberry cookies are the perfect blend of sweet, tangy, and irresistible — a refreshing twist on your classic cookie craving. Bursting with juicy blueberries and zesty lemon flavor in every soft, chewy bite, these cookies are a must-try for any dessert lover. Ready to discover the secret behind this delicious combo? Keep reading!
| Servings: | 18 cookies |
| Prep Time: | 15 minutes |
| Cook Time: | 12 minutes |
| Total Time: | 27 minutes |
| Serving Size: | 1 cookie |
Description
Biting into one of these lemon blueberry cookies is like capturing the essence of summer in a single mouthful. The buttery cookie base melts on your tongue, while zesty lemon and bursts of juicy blueberries swirl together in a vibrant dance of flavor. Each cookie is soft and chewy inside with just the faintest golden edge, echoing the sunny days and berry-picking afternoons of July.
There is something magical about the way lemon and blueberry complement each other. The brightness of lemon lifts the natural sweetness of blueberries, making these cookies taste light yet indulgent. Whether you serve them with an afternoon cup of iced tea or sneak them for a midnight snack, these cookies wrap you in comfort with every bite, like a sunbeam on a lazy Sunday.
Why You’ll Love This Recipe
These lemon blueberry cookies are quick to mix up and perfect for both weekend baking and last-minute gatherings. They require simple ingredients that you likely already have in your pantry. The dough doesn’t need to be chilled, which means you can go from mixing bowl to baking sheet in under 10 minutes.
Beyond their luscious flavor, they are flexible too. Use fresh or frozen blueberries and adjust the lemon zest to suit your taste. These cookies are ideal for picnics, lunchboxes, or dessert tables. With a balance of sweet and tangy, they appeal to both kids and adults alike.
Serving and Storage Tips
Serve these cookies slightly warm for the softest texture and the most aromatic lemon flavor. They are delightful with coffee or tea and can be beautifully plated with a dusting of powdered sugar.
To store, keep them in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week. You can also freeze the baked cookies in a zip-top bag for up to 2 months. Thaw at room temperature or warm in a 300 degree Fahrenheit oven for 5 minutes to bring back their fresh-baked feel.
Course, Cuisine, Keywords
Dessert, American, lemon cookies, blueberry cookies, lemon blueberry dessert, summer cookies
Servings, Prep Time, Cook Time, Total Time, Serving Size
Servings: 18 cookies
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Serving Size: 1 cookie
Ingredients
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1 large egg
- 1 tablespoon lemon juice
- 1 tablespoon lemon zest
- 2 and one quarter cups all-purpose flour
- 1 half teaspoon baking soda
- 1 half teaspoon salt
- 1 cup fresh or frozen blueberries
- 1 quarter cup powdered sugar for optional dusting
Equipment
- Mixing bowls
- Hand mixer or stand mixer
- Measuring cups and spoons
- Cookie sheet
- Parchment paper
- Cooling rack
Instructions
- Step 1: Preheat your oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper to make cleanup easy and prevent sticking.
- Step 2: In a large bowl, cream together the softened butter and granulated sugar using your mixer on medium speed until light and fluffy. This should take about 2 to 3 minutes. The mixture should look pale and feel airy.
- Step 3: Add the egg, lemon juice, and lemon zest. Beat until everything is well mixed. The lemon adds brightness, and the zest gives it that lovely floral lift that pairs perfectly with berries.
- Step 4: In a separate bowl, whisk together the flour, baking soda, and salt. Mixing dry ingredients separately first ensures even distribution through the dough.
- Step 5: Slowly add the dry ingredients to the wet ingredients. Mix on low speed until the flour is just absorbed. Avoid overmixing or your cookies may turn out dense.
- Step 6: With a spatula, gently fold in the blueberries. If using frozen, do not thaw. Add them straight from the freezer to minimize bleeding color into the dough.
- Step 7: Scoop tablespoon-sized balls of dough onto the lined cookie sheet. Space them about 2 inches apart to allow for a bit of spread while baking.
- Step 8: Bake for 10 to 12 minutes. The edges will be a light golden color and the centers should look just set. Do not wait for a golden top or they may overbake.
- Step 9: Let cookies cool on the baking sheet for 5 minutes to let them firm up before gently transferring to a cooling rack.
- Step 10: If you like, dust cooled cookies with powdered sugar for a finishing touch that looks just as pretty as it tastes.
Nutrition per serving
| Calories | 172 |
| Protein | 2 grams |
| Carbohydrates | 22 grams |
| Fat | 9 grams |
| Sugar | 12 grams |
| Fiber | 1 gram |
| Sodium | 82 milligrams |
For extra flavor, use freshly grated lemon zest and real butter. These cookies are best enjoyed the day they are baked but still taste lovely a couple days later.
FAQ
Can I use frozen berries instead of fresh?
Yes. If you are using frozen blueberries, add them straight from the freezer. This keeps them from releasing too much liquid and turning the dough purple.
Can I make the dough ahead of time?
Absolutely. You can prepare the dough up to 2 days in advance and keep it covered in the refrigerator. Let it sit at room temperature for 10 minutes before baking.
What if I don’t have fresh lemons?
You can substitute bottled lemon juice, though fresh is always best for flavor. If you don’t have lemon zest, try adding a drop or two of lemon extract to boost the citrus note.
We hope you enjoyed this article about lemon blueberry cookies! If it brought a smile or inspired you to get baking, let us know in the comments. Don’t forget to pin this article or any photo from it on Pinterest — it really helps more people discover our content. A quick like on the pin would mean the world to us and motivates us to keep creating even better recipes and ideas for you. Thank you! 💛
Lemon Blueberry Cookies
Ingredients
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1 large egg
- 1 tablespoon lemon juice
- 1 tablespoon lemon zest
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup fresh or frozen blueberries
- 1/4 cup powdered sugar for optional dusting
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2 to 3 minutes.
- Add the egg, lemon juice, and lemon zest. Beat until fully incorporated.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture. Mix just until combined.
- Gently fold in the blueberries using a spatula. Be careful not to mush them.
- Scoop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them 2 inches apart.
- Bake for 10 to 12 minutes, or until the edges are lightly golden and the centers look just set.
- Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Dust with powdered sugar if desired before serving.
