These lemon blueberry cookies are soft, chewy, and bursting with bright citrus flavor and juicy blueberries. Perfect for spring and summer, they come together in under 30 minutes and offer a refreshing twist on traditional cookies. If you love the combination of tangy lemon and sweet berries, this recipe is a must-try!

Personal Story & Background

Lemon and blueberry have always been one of my favorite flavor combinations. I first made these cookies when I had an abundance of fresh blueberries and wanted something other than muffins or cake. The result was a delightful treat that balanced sweetness with a refreshing citrus kick.

What makes these cookies stand out is their soft, slightly chewy texture and the way the blueberries burst with flavor in every bite. While traditional lemon cookies often rely on zest alone, I use both zest and juice for an extra punch of citrus. They remind me of warm summer afternoons and are perfect for any occasion.

Ingredient Notes

All-Purpose Flour – Provides structure and chewiness to the cookies.
Baking Powder & Baking Soda – Helps the cookies rise and stay soft.
Salt – Enhances all the flavors.
Unsalted Butter – Creates a rich, buttery flavor and soft texture.
Granulated Sugar – Sweetens the cookies and balances the tartness of the lemon.
Egg – Binds the ingredients and adds moisture.
Lemon Zest & Juice – Adds a fresh, tangy citrus flavor.
Vanilla Extract – Complements the lemon and blueberry flavors.
Fresh or Frozen Blueberries – Adds juicy bursts of sweetness.

Possible Substitutions:

Swap all-purpose flour with gluten-free flour for a gluten-free version.
Use coconut oil instead of butter for a dairy-free option.
Replace fresh blueberries with dried blueberries for a chewy texture.

Step-by-Step Instructions

1. Preheat and Prep

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. Mix Dry Ingredients

In a bowl, whisk together flour, baking powder, baking soda, and salt.

3. Cream Butter and Sugar

In a separate bowl, beat the butter and sugar until light and fluffy. Add the egg, lemon zest, lemon juice, and vanilla extract. Mix until combined.

4. Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet mixture, stirring until just combined.

5. Fold in Blueberries

Gently fold in the blueberries, being careful not to crush them.

6. Scoop and Bake

Drop spoonfuls of dough onto the prepared baking sheet and bake for 10-12 minutes, or until the edges are lightly golden.

7. Cool and Enjoy

Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.

Expert Tips for the Best Results

Use Cold Blueberries – This prevents them from bursting too much while mixing.
Don’t Overmix the Dough – Overmixing can lead to dense cookies.
Chill the Dough – If time allows, refrigerate the dough for 30 minutes for a thicker texture.

Serving Suggestions

Enjoy these cookies with a cup of tea or coffee for a perfect afternoon treat.
Serve with a scoop of vanilla ice cream for a delightful dessert.
Drizzle with a simple lemon glaze for extra flavor.

Storage and Reheating Tips

Room Temperature: Store in an airtight container for up to 3 days.
Refrigeration: Keep in the fridge for up to a week.
Freezing: Freeze in a sealed bag for up to 3 months.
Reheating: Warm in the microwave for 10 seconds to refresh the texture.

Frequently Asked Questions

1. Can I use frozen blueberries?

Yes! Use them straight from the freezer and toss them in a little flour to prevent bleeding.

2. How do I make these cookies softer?

Slightly underbake them and store them in an airtight container.

3. Can I add white chocolate chips?

Absolutely! White chocolate pairs beautifully with lemon and blueberry.

Conclusion

These lemon blueberry cookies are a fresh and fruity twist on classic cookies. They’re easy to make, full of flavor, and perfect for any occasion. Give them a try and let me know how you like them!

Lemon Blueberry Cookies

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Author: Lily Carter
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Yield: Approximately 34 small cookies 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

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Description

Instructions

Preheat and Prepare: Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper or a silicone baking mat.
Cream Butter and Sugars: In a large bowl, using a stand mixer or electric hand mixer, cream together the softened butter, margarine, granulated sugar, and brown sugar until well combined.
Add Egg and Lemon Flavoring: Scrape down the sides of the bowl and add the egg and lemon oil or emulsion. Mix until well incorporated.
Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until a dough forms.
Fold in Blueberries: Gently fold in the frozen wild blueberries, being careful not to overmix to prevent the dough from turning completely purple. Some streaks of purple are desirable.
Portion Dough: Using a cookie scoop or spoon, portion the dough into desired sizes. For small cookies, use about 1 1/2 teaspoons of dough; for larger cookies, use about 3 tablespoons. Place the dough balls onto the prepared baking sheet, spacing them appropriately.
Bake: Bake in the preheated oven until the cookies flatten, spread, and the centers no longer appear wet and glossy. This typically takes about 7-9 minutes for small cookies and 9-11 minutes for larger ones.
Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire cooling rack to cool completely.

Notes

Flavoring: You can substitute regular lemon extract, but note that lemon extract tends to bake out of the cookies, resulting in a milder lemon flavor.
Storage: Store the cookies in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
Frozen Blueberries: Using frozen blueberries helps prevent them from bursting during mixing.

Nutrition

Calories: 158 kcal
Sugar: 9g
Sodium: 115mg
Fat: 6g
Saturated Fat: 3g
Trans Fat: 0.1g
Carbohydrates: 23g
Fiber: 0.5g
Protein: 2g
Cholesterol: 13mg