If you love blueberries and chewy cookies with golden edges, you are going to love these lemon blueberry cookies! Granulated sugar and brown sugar gives them soft centers and chewy edges. Lemon zest and a touch of almond extract that makes them taste like they came from a bakery.
Give them a try and let me know what you think! You can whip them up with fresh or frozen blueberries in about 30 minutes (no chilling required!) 🍪
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I love how juicy blueberries are- but that’s also what makes them tricky to bake with! 🫐 They release a lot of moisture that can make cookies soft and cakey. I wanted these to be both soft AND chewy with golden edges.
My best cookie recipes have come from a lot of recipe testing. It took me six times to get these blueberry and lemon cookies just right!
The trick is to add an egg yolk and both granulated and brown sugar to give the cookies moisture, flavor and a nice golden chew. Also, if using frozen berries, make sure to keep them frozen until the very last second. Fold them in gently, then bake immediately.
Fresh lemon zest and a touch of almond extract round out the flavor and make every bite taste a little extra special.
For more cookie recipes, try my sour cream lemon cookies, lemon crinkle cookies recipe, and this recipe for lemon shortbread cookies.
Why We Love This Recipe
- Blueberries and lemon taste like summer! For another fresh tasting cookie, try my strawberry and white chocolate cookies.
- They’re soft and chewy like my blood orange cookie recipe. You can also add nuts for some crunch!
- No mixer or chill time needed. You can use fresh or frozen blueberries!
- They’re packed with 1 cup of blueberries! If you’re a big blueberry fan, try these lemon blueberry muffins and blueberry filled cupcakes!
Ingredients
You’ll need the following ingredients to make these cookies:
Below are useful notes about some of the ingredients.
- Blueberries- Fresh or frozen blueberries both work! If using frozen, chop them into smaller pieces and keep them in the freezer until you’re ready to fold them into the dough. If using fresh, just fold them in as is — no chopping needed. For more yummy berry recipes, try this blueberry banana coffee cake and almond blackberry cake.
- Lemons- These cookies get lots of flavor from fresh lemon zest. Use the zest of 2 medium lemons. Be sure to also try these yummy lemon and white chocolate cookies and lemon cake with chocolate frosting!
- Butter- Use unsalted butter melted, slightly cooled butter.
- Granulated sugar and brown sugar: We’re using both granulated and brown sugar. Use light or dark brown sugar. Make sure your brown sugar is fresh!
- Almond extract (optional): Use a little almond extract to add to the overall flavor of the cookies. They won’t have an almond flavor, but they’ll be extra delicious.
- Walnuts (optional): Walnuts give these cookies an unexpected crunch and extra flavor! For best results, toast nuts first.
See recipe card for full list of ingredients and their measurements.
Substitutions & Variations
- Instead of fresh lemons, add a little lemon extract or orange zest.
- If you like giant cookies, use an ice cream scoop to scoop out the dough!
- Swap in almonds, hazelnuts or pistachios in place of walnuts.
- Roll the tops of the dough balls in turbinado sugar or granulated sugar before baking. This will add a touch of sparkle and a little extra sweetness.
How to Make Lemon and Blueberry Cookies
Quick Video Recap
Instructions
Step 1: Preheat oven to 350 F. For larger frozen blueberries, chop them into small pieces then return to the freezer. (If using fresh berries, no need to chop them). Melt the butter. Set aside to cool for 15 minutes. Toast the walnuts (if using) for 8 minutes. Cool then chop.
Step 2: Rub the lemon zest into the granulated sugar. Add the brown sugar.
Step 3: Whisk in the butter followed by the egg, egg yolk, vanilla and almond extract (if using).
Step 4: Stir in the dry ingredients and nuts (if using) until just combined. Do not overmix. Stir in the blueberries.
Step 5: Scoop with a medium cookie scoop (or form the dough into 2 tablespoon sized balls).
Step 6: Bake for 12-14 minutes til edges are golden brown.
Recipe FAQs
Yes! You can use fresh or frozen blueberries. Chop frozen blueberries then freeze until ready to add to the dough. Mix the frozen berries in just before scooping the cookie dough. If using fresh, just fold them in as is — no chopping needed.
No. Do not thaw blueberries before adding them to the batter. Keep them in the freezer until you’re ready to add them. If you thaw frozen blueberries, the juice will bleed throughout the dough.
Fresh lemon zest brings out the fresh flavor of blueberries. Fresh lime zest and fresh orange zest are also delicious options. Fresh herbs such as basil, rosemary and lavender also enhance the flavor!
Store these lemon and blueberry cookies at room temperature in an airtight container for up to 2-3 days. These cookies are best the day they are made. They will soften with time due to the blueberries. Freeze leftover cookies for up to 30 days. Thaw at room temperature or in the fridge.
Natalie’s Baking Tips
- Fresh or frozen blueberries work for this recipe. I find that frozen blueberries add the best taste and texture in these cookies.
- Don’t overmix the dough when you add the blueberries. Fold the blueberries in very gently til just incorporated.
- Keep remaining cookie dough in the fridge while the cookies bake.
- Always check your oven temperature between batches. Opening and closing the door causes the heat to drop, so give it a few minutes to heat back up before adding the next tray.
More Recipes You Will Love
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The Best Lemon Blueberry Cookies
Ingredients
- 14 tablespoons (196 g) unsalted butter melted, then cooled for 15 minutes
- 2 lemons zested (this recipe only uses lemon zest, not the juice)
- 1 cup (200 g) granulated sugar
- ⅓ cup (73 g) light brown sugar
- 2 ⅔ cups (333 g) all purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract optional
- 1 cup (128 g) blueberries fresh or frozen, add fresh berries as is, chop frozen berries and keep frozen until adding, see notes section below
- ½ cup (58 g) chopped toasted walnuts optional, toast first then chop, see instructions below
Instructions
- Melt the butter. Set it aside to cool for about 15 minutes. Preheat oven to 350 ℉. Line two baking sheets with parchment paper. Set aside.
- If adding walnuts, spread them on a baking sheet. Bake at 350 for 8-10 minutes, til fragrant. Once cooled, chop the walnuts and set them aside.
- If using wild blueberries, leave them in the freezer for now. If using regular sized frozen blueberries, take them out of the freezer. Measure out 1 cup or 100 grams then immediately chop them. Place the chopped blueberries in a bowl and place them in the freezer immediately til when you're ready to add them to the cookie dough.
- In a medium sized bowl, whisk to combine the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, add the granulated sugar and lemon zest. Use your fingertips to rub the zest into the sugar. This helps to bring out the lemon flavor. Add the brown sugar and cooled butter. Whisk the mixture together til completely combined.
- Add the egg followed by the yolk and mix until just combined. Add the vanilla extract and the optional almond extract (if using).
- Add the dry ingredients to the wet ingredients. Stir with a spatula until just combined. Do not overmix. Take the frozen chopped blueberries out of the freezer and immediately add them and the cooled, chopped nuts (if using) to the cookie dough. Very gently stir in the blueberries (and nuts) until just combined.
- Form the dough into 2 tablespoon sized balls. I use a #24 cookie scoop. Place on a baking sheet about 2 inches apart.
- Bake 12-14 minutes or until edges turn golden brown and the tops look puffed up but set.
- Allow to cool slightly on the baking sheet for 10 minutes then transfer to a rack to cool completely.
Video
Notes
Nutrition
Please note that nutritional values are created by an online calculator and should only be used as an estimate.
Giuseppe Rossi
This is a great recipe with blueberries at its center! love it. keep them coming 🙂
Natalie
Hi Giuseppe! I’m so glad you enjoyed this recipe! All the blueberries are definitely the best part 🙂 Thanks for taking the time to comment!
Martin Proulx
Kids loved helping make these. They especially liked the blueberry/lemon combo. Taste so refreshing! Going to make these again soon.
Natalie
Hey Martin, I’m thrilled the kids enjoyed making these and so happy you all enjoyed them! Happy they have a spot on your rotation! Have a fantastic day 🙂
Jose Castillo
Lovely recipe as always!!
Natalie
Hi Jose- I’m so happy one of my favorite bakers enjoyed this recipe 😉 Thanks for giving it a try and for taking the time to comment! -Natalie