Brighten your day with Lemon Blueberry Cookies, bursting with zesty lemon and juicy blueberries. These Bright Citrus Cookies are soft, flavorful, and perfect for any season, especially when berries shine. Bake these zesty berry treats for a refreshing dessert that’s sure to impress!
Why You’ll Love Lemon Blueberry Cookies
- Vibrant Flavor: Fresh lemon zest makes Lemon Blueberry Cookies pop with citrusy goodness.
- Soft Texture: Perfectly tender with golden edges for a delightful bite.
- Quick Prep: Ready in under 35 minutes for effortless baking.
- Versatile Treat: Ideal for brunches, gatherings, or everyday snacks.
- Simple Elegance: Blueberries add natural sweetness to these citrus blueberry delights.
Ingredients for Lemon Blueberry Cookies
Here’s what you’ll need for these zesty berry treats (makes ~24 cookies):
For the Cookie Dough:
- ¾ cup (170g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- 1 large egg, room temperature
- 1 tbsp lemon zest (from 1 large lemon)
- 2 tbsp fresh lemon juice
- 1 tsp vanilla extract
- 2 cups (240g) all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp kosher salt
- 1 cup (150g) fresh blueberries
For Garnish (Optional):
- Powdered sugar, for dusting
Equipment
- Large mixing bowl
- Electric mixer
- Baking sheets
- Parchment paper
- Cookie scoop or tablespoon
Ingredient Tips
- Blueberries: Fresh blueberries hold shape best; use frozen unthawed to prevent color bleed.
- Lemon Zest: Fresh zest is key for vibrant Lemon Blueberry Cookies; avoid bottled juice.
- Butter: Softened unsalted butter ensures a smooth dough.
- Flour: All-purpose flour is ideal; try a 1:1 gluten-free blend for dietary needs.
- Egg: Room-temperature egg binds the dough evenly for these citrus blueberry delights.
Directions for Lemon Blueberry Cookies
Let’s bake these zesty Lemon Blueberry Cookies with ease!
Cream Butter and Sugar
I preheat the oven to 350°F (175°C) and line baking sheets with parchment. In a large bowl, I cream ¾ cup softened butter and ¾ cup sugar with an electric mixer until light and fluffy, about 2 minutes, for a perfect base.
Add Wet Ingredients
I beat in 1 egg, 1 tbsp lemon zest, 2 tbsp lemon juice, and 1 tsp vanilla until smooth, creating the bright flavor for these citrus blueberry delights.
Mix Dry Ingredients
In a medium bowl, I whisk 2 cups flour, 1 tsp baking powder, ½ tsp baking soda, and ¼ tsp salt. I gradually add the dry mix to the wet, stirring until just combined to keep the dough soft.
Fold in Blueberries
I gently fold in 1 cup fresh blueberries, being careful not to crush them, to ensure juicy bursts in Lemon Blueberry Cookies. If using frozen, I add them unthawed to avoid color bleed.
Shape and Bake
Using a cookie scoop, I drop tablespoon-sized dough balls onto baking sheets, spacing them 2 inches apart. I bake for 10–12 minutes until edges are lightly golden, rotating trays halfway if needed. I cool on sheets for 5 minutes, then transfer to a rack.
Garnish (Optional)
Once cooled, I dust with powdered sugar for a delicate finish on these zesty berry treats.
Nutrition
- Prep Time: 15–20 minutes
- Cook Time: 10–12 minutes
- Total Time: 25–32 minutes
- Servings: ~24 cookies (1 cookie per serving)
- Calories: ~90–110 kcal per cookie
- Macros per Cookie: 13g carbs, 1g protein, 5g fat, 0.5g fiber
Variations for Lemon Blueberry Cookies
Try these twists on these citrus blueberry delights:
- Berry Swap: Use raspberries for a tart twist on Bright Citrus Cookies.
- Gluten-Free: Swap flour with a 1:1 gluten-free blend, inspired by Food and Tips’ Sweet Gluten-Free Caramel Apple Cookies.
- Zest Boost: Add 1 tsp orange zest for extra citrus in these zesty berry treats.
- Sweet Add-In: Mix in ¼ cup white chocolate chips for sweetness.
- No Dusting: Skip powdered sugar for a simpler look.
Serving Ideas:
- Pair with Food and Tips’ Vanilla Raspberry Iced Latte for a refreshing sip.
- Serve with Food and Tips’ Cucumber Blueberry Feta Salad for a fresh contrast.
- Enjoy with Food and Tips’ Coconut Cooler for a cool pairing.
Storage
I store these zesty berry treats in an airtight container at room temperature for up to 3 days. For freezing, I place cookies in a freezer-safe container for up to 3 months, dusting with powdered sugar after thawing to keep them fresh.
Serving Tips
- Presentation: Arrange Lemon Blueberry Cookies on a platter with a light sugar dusting.
- Garnish: Add extra lemon zest for vibrant citrus blueberry delights.
- Pairing: Serve with iced tea or Food and Tips’ Coconut Cooler to balance Bright Citrus Cookies.
- Portion Size: 1–2 cookies per person for a light treat.
- Occasions: Perfect for spring brunches, summer picnics, or casual snacking.
FAQs About Lemon Blueberry Cookies
Here are answers to common questions about Lemon Blueberry Cookies:
Should I use fresh or frozen blueberries?
Fresh blueberries keep shape best for Bright Citrus Cookies; frozen work but may tint dough if overmixed.
Can I use bottled lemon juice?
Fresh lemon juice and zest are best for vibrant flavor in these zesty berry treats.
Why is my dough sticky?
Ensure butter is softened, not melted, for perfect Lemon Blueberry Cookies texture.
Can I make these gluten-free?
Use a 1:1 gluten-free flour blend for these citrus blueberry delights.
How do I store these cookies?
Keep at room temperature for 3 days or freeze for 3 months.
More Dessert Recipes You’ll Love
- Grilled Peach Sundaes: The Perfect Summer Dessert
- Watermelon Fruit Cake: A Refreshing Summer Dessert
- Honeycomb Cheesecake – A Floral Summer Dessert
Conclusion
Lemon Blueberry Cookies are a bright, tender treat perfect for any occasion. These Bright Citrus Cookies bring zesty lemon and juicy blueberries together beautifully. Bake these zesty berry treats and savor the fresh, vibrant flavors!
Lemon Blueberry Cookies
Ingredients
For the Cookie Dough:
- ¾ cup 170g unsalted butter, softened
- ¾ cup 150g granulated sugar
- 1 large egg room temperature
- 1 tbsp lemon zest from 1 large lemon
- 2 tbsp fresh lemon juice
- 1 tsp vanilla extract
- 2 cups 240g all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp kosher salt
- 1 cup 150g fresh blueberries
For Garnish (Optional):
- Powdered sugar for dusting
Instructions
Cream Butter and Sugar
- I preheat the oven to 350°F (175°C) and line baking sheets with parchment. In a large bowl, I cream ¾ cup softened butter and ¾ cup sugar with an electric mixer until light and fluffy, about 2 minutes, for a perfect base.
Add Wet Ingredients
- I beat in 1 egg, 1 tbsp lemon zest, 2 tbsp lemon juice, and 1 tsp vanilla until smooth, creating the bright flavor for these citrus blueberry delights.
Mix Dry Ingredients
- In a medium bowl, I whisk 2 cups flour, 1 tsp baking powder, ½ tsp baking soda, and ¼ tsp salt. I gradually add the dry mix to the wet, stirring until just combined to keep the dough soft.
Fold in Blueberries
- I gently fold in 1 cup fresh blueberries, being careful not to crush them, to ensure juicy bursts in Lemon Blueberry Cookies. If using frozen, I add them unthawed to avoid color bleed.
Shape and Bake
- Using a cookie scoop, I drop tablespoon-sized dough balls onto baking sheets, spacing them 2 inches apart. I bake for 10–12 minutes until edges are lightly golden, rotating trays halfway if needed. I cool on sheets for 5 minutes, then transfer to a rack.
Garnish (Optional)
- Once cooled, I dust with powdered sugar for a delicate finish on these zesty berry treats.
Notes
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