If you’re looking for a bright, refreshing dessert that’s easy to make and hard to resist, these Lemon Blueberry Cookies are the perfect solution. Combining the citrusy zing of fresh lemon with the sweet burst of juicy blueberries, these cookies are soft, chewy, and packed with summery flavor. Whether you’re baking for a picnic, a party, or a cozy afternoon snack, this recipe is guaranteed to impress.
Why You’ll Love These Lemon Blueberry Cookies
- Bold citrus flavor: Fresh lemon juice and zest give these cookies a vibrant tang.
- Juicy blueberries: Every bite bursts with sweetness from fresh or frozen blueberries.
- Easy ingredients: Uses simple pantry staples you probably already have.
- Family-friendly: Great for baking with kids — they’ll love folding in the berries.
- Perfect year-round: Bright enough for spring and summer, cozy enough for winter tea time.
Ingredients You’ll Need For Lemon Blueberry Cookies
To make the best Blueberry Cookies with lemon flavor, gather the following:
- 2 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 2 tbsp fresh lemon juice
- Zest of 1 lemon
- 1 tsp vanilla extract
- 1 cup blueberries (fresh or frozen — no need to thaw if frozen)
How to Make Lemon Blueberry Cookies
1. Preheat the Oven
Preheat to 350°F (175°C). Line baking sheets with parchment paper for easy cleanup.
2. Mix the Dry Ingredients
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
3. Cream Butter and Sugar
In a large bowl, beat butter and sugar together until light and fluffy (about 3–4 minutes). This step adds air, creating soft, tender cookies.
4. Add Egg and Flavorings
Beat in the egg, lemon juice, lemon zest, and vanilla extract until fully incorporated.
5. Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, mixing until just combined. Avoid overmixing to keep the cookies soft.
6. Fold in the Blueberries
Gently fold in the blueberries using a spatula. Be careful not to crush them — this helps prevent streaking the dough.
7. Scoop and Bake
Drop tablespoon-sized scoops of dough onto your prepared baking sheets, spacing them about 2 inches apart. Bake for 10–12 minutes, or until the edges are just golden. The centers should look slightly underbaked — they’ll set as they cool.
8. Cool and Serve
Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack. Enjoy warm or completely cooled.
Tips for Perfect Lemon Blueberry Cookies
- Use fresh lemon zest and juice for the most vibrant flavor.
- Don’t overmix the dough — it leads to tough cookies.
- Keep blueberries whole to avoid purple streaks and preserve their juicy texture.
- Add a glaze made from powdered sugar and lemon juice for extra citrusy sweetness.
- Chill the dough for 30 minutes if you want a thicker cookie.
Serving Suggestions
Serve your lemon blueberry cookies with:
- A glass of iced tea or lemonade for a refreshing pairing.
- A warm cup of chamomile or green tea for a cozy afternoon treat.
- A light dusting of powdered sugar or a lemon glaze for added sweetness and presentation.
- At events, wrap cookies individually or pack them into treat boxes for gifting or party favors.
How to Store Lemon Blueberry Cookies
- Room Temperature: Store in an airtight container for up to 1 week.
- Refrigeration: Extend freshness up to 2 weeks in the fridge.
- Freezing Cookies: Place cooled cookies in a single layer on a tray to freeze, then transfer to a freezer bag. Keeps well for up to 3 months.
- Freezing Dough: Scoop dough into balls, freeze on a baking sheet, then store in a freezer-safe container. Bake from frozen — just add 1–2 extra minutes.
Frequently Asked Questions
1. Can I use frozen blueberries?
Yes! Use them straight from the freezer — no need to thaw. This helps prevent bleeding into the dough and keeps your cookies looking beautiful.
2. How do I keep the cookies from spreading too much?
Chill the dough for 30–60 minutes before baking. It firms up the butter, which reduces spread during baking.
3. Can I make the dough ahead of time?
Absolutely. You can refrigerate the dough for up to 48 hours or freeze it for up to 3 months. This makes it perfect for baking fresh cookies on demand.
4. Can I add a glaze to these cookies?
Definitely! Mix powdered sugar with lemon juice until you reach a drizzling consistency and pour over cooled cookies for an extra layer of lemony sweetness.
More Delicious Snack Recipes You’ll Love
- Deep Fried Mushrooms: A Crispy Summer Snack
- Grilled Cheese Roll Ups – A Fun Independence Day Snack
- Crispy Zucchini Chips: The Ultimate Healthy Snack
Final Thoughts
These Lemon Blueberry Cookies are the perfect combination of tart, sweet, soft, and chewy — a bakery-style treat that’s surprisingly easy to make at home. Whether you serve them at brunch, bring them to a party, or just enjoy them with a quiet cup of tea, these cookies are sure to brighten your day and satisfy your sweet tooth.
Lemon Blueberry Cookies
Ingredients
- 2 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1 large egg
- 2 tbsp fresh lemon juice
- Zest of 1 lemon
- 1 tsp vanilla extract
- 1 cup blueberries fresh or frozen — no need to thaw if frozen
Instructions
- Preheat the Oven: Preheat to 350°F (175°C). Line baking sheets with parchment paper for easy cleanup.
- Mix the Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, beat butter and sugar together until light and fluffy (about 3–4 minutes). This step adds air, creating soft, tender cookies.
- Add Egg and Flavorings: Beat in the egg, lemon juice, lemon zest, and vanilla extract until fully incorporated.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Avoid overmixing to keep the cookies soft.
- Fold in the Blueberries: Gently fold in the blueberries using a spatula. Be careful not to crush them — this helps prevent streaking the dough.
- Scoop and Bake: Drop tablespoon-sized scoops of dough onto your prepared baking sheets, spacing them about 2 inches apart. Bake for 10–12 minutes, or until the edges are just golden. The centers should look slightly underbaked — they’ll set as they cool.
- Cool and Serve: Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack. Enjoy warm or completely cooled.
Notes
- Use fresh lemon zest and juice for the most vibrant flavor.
- Don’t overmix the dough — it leads to tough cookies.
- Keep blueberries whole to avoid purple streaks and preserve their juicy texture.
- Add a glaze made from powdered sugar and lemon juice for extra citrusy sweetness.
- Chill the dough for 30 minutes if you want a thicker cookie.
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