These Lemon Blueberry Cookies are soft, chewy cookies packed with blueberries! They’re full of fresh lemon flavor and the recipe is super easy to make!
These lemon blueberry cookies are rich, butter and delicious! They are bursting with juicy blueberries and are full of fresh lemon flavor!
This recipe is adapted from my brown butter chocolate pear cookies. Instead of pears, they’re filled with blueberries!
If you’re looking for more lemon cookie recipes, try my lemon sour cream cookies, lemon crinkle cookies, and these lemon shortbread cookies.
Why We Love This Recipe
- Blueberries and lemon make these blueberry lemon cookies recipe tastes like summer! For another fresh tasting cookie, try my strawberry and white chocolate cookies.
- Lemon and blueberry cookies are soft and chewy like my blood orange cookies.
- This recipe for lemon blueberry cookies is made with simple pantry ingredients. You can use fresh or frozen blueberries!
Ingredients
Below are useful notes about some of the ingredients for these blueberry lemon cookies.
- Blueberries- Use fresh or wild frozen blueberries. Wash and pat fresh blueberries dry before using. Do not thaw frozen blueberries before adding them to the batter.
- Lemons- This recipe uses lemon juice and lemon zest. If you prefer a stronger lemon flavor, use the zest of 2 lemons.
- Butter- Use unsalted butter room temperature butter.
- White chocolate- White chocolate is optional. It adds extra sweet flavor. These cookies are delicious with and without it!
See recipe card for full list of ingredients and their measurements.
Substitutions & Variations
- Instead of fresh lemons, you can add a little lemon extract.
- For added flavor, brown the butter. Allow butter to cool to room temperature before using it in the recipe.
- If you like giant cookies, use an ice cream scoop to scoop out the dough!
Instructions
Here are directions on how to make these blueberry and lemon cookies.
STEP 1- Combine the dry ingredients. Whisk to combine the flour, baking powder, baking soda, cinnamon and salt. Set aside.
Step 1 (Picture 1 above): In a large mixing bowl, use your fingertips to rub the zest into the granulated sugar. Add the brown sugar.
Step 2 (Picture 2 above): Use an electric mixer to beat the butter, sugars and zest for 2 minutes. Beat in the egg followed by the egg yolk, lemon juice and vanilla extract.
Step 3 (Picture 3 above): Using a spatula, fold in the dry ingredients until just combined. Do not overmix. Stir in optional white chocolate (if using). Stir in the blueberries
Step 4 (Picture 4 above): Form the dough into 2 tablespoon sized balls. Chill for 2 hours then bake at 370 F for 9-11 minutes.
Recipe FAQs
Yes! You can use fresh or frozen blueberries. I prefer using fresh berries, but frozen blueberries work too. Do not thaw them before adding them to the batter. I recommend wild blueberries since they’re a better size for these cookies. Mix them frozen berries in just before scooping the cookie dough.
Chilling the dough helps keep the cookies from spreading too thinly while they bake. It also allows the flavors to develop. Check out this article by King Arthur Flour for more reasons why it’s a good idea to chill cookie dough!
Store these lemon and blueberry cookies at room temperature in an airtight container for up to 4 days. Freeze leftover cookies in a freezer safe bags for up to 30 days. Thaw at room temperature or in the refrigerator.
Expert Tips
Be careful mixing in the berries. Stir the blueberries into the dough as gently as you can. Blueberries have a soft skin and can burst easily.
Distribute berries evenly. I was too careful mixing in my blueberries. This resulted in an uneven distribution of blueberries. Make sure to mix berries in enough so that every cookie gets an even amount of blueberries!
Keep cookie dough balls chilled. While the cookies bake, keep the remaining cookie dough balls covered and in the fridge.
More Recipes You Will Love
Lemon Blueberry Cookies
Ingredients
- 12 tablespoons Unsalted butter room temperature
- 2 lemons zested*
- 1 tablespoon lemon juice
- ½ cup granulated sugar
- 1 cup light brown sugar
- 2 ¼ cups all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon cinnamon
- 1 large egg room temperature
- 1 large egg yolk room temperature
- ½ teaspoon vanilla extract
- 1 cup blueberries stems removed, washed, patted dry
Instructions
- In a medium sized bowl, whisk to combine the flour, baking soda, salt and cinnamon. Set aside.
- In a large mixing bowl, add the sugars and lemon zest. Use your fingertips to rub the zest into the sugar. This helps to bring out the lemon flavor.
- Add the butter. Using a handheld or stand mixer beat the medium speed, beat the butter, sugars and zest for 2 minutes.
- Add the egg followed by the yolk and mix until just combined. Add the lemon juice and vanilla extract.
- Using a spatula, fold in the dry ingredients until just combined. Do not overmix. Stir in optional white chocolate (if using). Very gently stir in the blueberries until combined.
- Form the dough into 2 tablespoon sized balls. Place on a baking sheet and cover sheet tightly with plastic wrap. Chill in the fridge for 2 hours.
- Preheat oven to 370 degrees when ready to bake. Place cookie dough balls 3 inches apart on a parchment paper lined baking sheet. Bake 9-11 minutes or until edges begin to turn golden brown.
- Allow to cool slightly on the baking sheet then transfer to a rack to cool completely.
Notes
Nutrition
Please note that nutritional values are created by an online calculator and should only be used as an estimate.
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