If you’re craving a bright, bakery-style treat that captures the sunny flavors of summer, this Lemon Blueberry Cookies Recipe will absolutely win you over. The zesty lemon melds perfectly with bursts of juicy blueberries, all tucked inside a soft, delicately sweet cookie. It’s the kind of treat that transports you to a breezy picnic or afternoon tea on a sun-dappled porch—no fancy baking skills required. Every bite promises a balance of tangy citrus and sweet berry magic, making these cookies a must-bake whenever you need a little happiness baked in!
Ingredients You’ll Need
The ingredient list for this Lemon Blueberry Cookies Recipe is refreshingly simple, focusing on fresh, pantry-friendly ingredients that work together to create the most irresistible texture and flavor. Don’t overlook a single one—each brings its own magic, whether it’s adding softness, zing, or a pop of color!
- Unsalted butter (1/2 cup, softened): The foundation for a tender, melt-in-your-mouth cookie; be sure it’s soft for easy creaming!
- Granulated sugar (3/4 cup): Lends sweetness and that perfect, barely crisp edge.
- Large egg (1): Provides structure and richness to the dough—room temperature is best for even mixing.
- Fresh lemon juice (1 tablespoon): Infuses each cookie with real, vibrant lemon flavor.
- Lemon zest (1 tablespoon): Packs a concentrated punch of citrus brightness you can’t achieve with juice alone.
- Vanilla extract (1/2 teaspoon): Adds a warm, comforting note that balances the tartness.
- All-purpose flour (1 1/2 cups): The backbone of our cookie, ensuring the perfect chewy texture.
- Baking soda (1/2 teaspoon): Lifts and softens the cookies as they bake, so they’re not too dense.
- Salt (1/4 teaspoon): Balances out the sweetness, making the lemon and blueberries shine even more.
- Fresh or frozen blueberries (1 cup): Star of the show, giving juicy bites of color and sweetness (if using frozen, don’t thaw!).
- Optional: Coarse sugar (2 tablespoons): For a sparkly, sweet crunch on top that takes these cookies from great to unforgettable.
How to Make Lemon Blueberry Cookies Recipe
Step 1: Prepare Your Baking Sheet and Preheat
Let’s set ourselves up for delicious cookie success! Start by preheating your oven to 350°F, so it’s nice and hot when the dough is ready. Line a baking sheet with parchment paper—this ensures effortless cookie removal and saves on cleanup later.
Step 2: Cream the Butter and Sugar
In a large bowl, whip the softened butter together with the sugar until the mixture turns light, fluffy, and paler in color. This step is key for that irresistible soft texture—use an electric mixer if you can, and savor the sweet scent as it all comes together.
Step 3: Add Lemon, Egg, and Vanilla
Crack in the egg, pour in the fresh lemon juice, zest that gorgeous lemon, and add the vanilla. Mix until everything is well combined. You’ll immediately notice the fragrant citrus aromas taking over your kitchen (and spirits!).
Step 4: Mix Dry Ingredients Separately
In another bowl, whisk together the flour, baking soda, and salt. This ensures that the leavening is evenly distributed, so each cookie rises and softens just right. A quick whisk is all it takes!
Step 5: Combine Wet and Dry Mixtures
Gradually add the dry ingredients to your butter mixture, mixing gently after each addition. Stop as soon as a soft dough forms—overmixing can make cookies tough, and we’re all about keeping them cloud-soft here.
Step 6: Gently Fold in the Blueberries
Time for the jewels: very gently fold in the blueberries (especially if you’re working with frozen ones). The goal is to keep them whole and distribute them evenly, so each cookie gets a perfect blueberry burst—minimal stirring is your friend!
Step 7: Scoop and Sprinkle
Scoop out heaping tablespoons of dough, spacing them about 2 inches apart on your parchment-lined baking sheet. For a bakery-worthy finish, sprinkle the tops with coarse sugar if you like. Those sparkly tops make every cookie feel special.
Step 8: Bake and Cool
Bake in your preheated oven for 12 to 14 minutes, or until the edges are just golden and the centers look set. The aroma will be irresistible! Let the cookies cool on the pan for 5 minutes, then transfer to a wire rack to cool completely (if you can wait that long!).
How to Serve Lemon Blueberry Cookies Recipe
Garnishes
Add extra flair with a light drizzle of lemon glaze (just mix powdered sugar with a bit of lemon juice) or a delicate dusting of powdered sugar. A few extra fresh blueberries on the plate never hurt, either! These finishing touches make the Lemon Blueberry Cookies Recipe look as joyful as they taste.
Side Dishes
Pair your cookies with a cup of hot chamomile tea, a cool lemonade, or even a scoop of vanilla bean ice cream. They also make a playful, sweet contrast alongside a fresh fruit salad or as a sweet treat after a light lunch.
Creative Ways to Present
Gift them in a mason jar with a ribbon, stack them on a pretty cake stand for a party, or box them up as a surprise thank-you for a friend. For spring and summer gatherings, try arranging cookies on a platter with slices of lemon and sprigs of mint—they’ll look like something straight out of a pastry shop!
Make Ahead and Storage
Storing Leftovers
Keep leftover cookies in an airtight container at room temperature for up to 3 days. If you’d prefer them extra soft, tuck a slice of bread in the container (just swap it out when it gets stale), and the cookies will stay bakery-fresh.
Freezing
This Lemon Blueberry Cookies Recipe freezes beautifully! Cool the cookies completely, then arrange in layers between parchment in an airtight container. They’ll keep their flavor and texture for up to 2 months—just thaw at room temperature when you’re ready to enjoy one (or three).
Reheating
If you love a slightly warm cookie, zap one in the microwave for 7–10 seconds, or warm a batch in a low oven (about 300°F) for a few minutes. The blueberries will get a little tender and juicy, almost like a tiny berry pie in every bite!
FAQs
Can I use frozen blueberries in this Lemon Blueberry Cookies Recipe?
Absolutely! Just add them straight from the freezer—no thawing needed. In fact, frozen berries help prevent excessive bleeding and color streaking in the dough. Be gentle when folding them in to keep the cookies soft and pretty.
Can I substitute lime instead of lemon?
Yes, you can swap in lime juice and zest for a fun twist. You’ll end up with a uniquely tangy cookie that’s just as refreshing and delicious. The base dough handles citrus swaps like a pro!
Does this Lemon Blueberry Cookies Recipe work with gluten-free flour?
Certainly! Use your favorite 1:1 gluten-free all-purpose flour blend. The cookies may turn out slightly softer, but the vibrant lemon-blueberry flavor will still shine through.
How do I prevent my cookies from spreading too much?
If your dough feels a bit too soft, pop the shaped cookies into the fridge for 30 minutes before baking. Chilled dough spreads less, giving you a puffier, bakery-style cookie every time.
Can I double this recipe for a crowd?
Absolutely—this batch doubles (or even triples) easily, making it perfect for parties, picnics, or any time you want to share some extra love. Just make sure you use a big enough mixing bowl and bake in batches as needed!
Final Thoughts
There’s just something magical about homemade cookies baked with real fruit and zesty citrus. This Lemon Blueberry Cookies Recipe is a joyful way to bring a little sunshine to your kitchen and a lot of smiles to your table—so why not give it a try? You might just find yourself baking a new favorite, time and time again.
Print
Lemon Blueberry Cookies Recipe
- Total Time: 29 minutes
- Yield: 20 cookies 1x
- Diet: Vegetarian
Description
Delight your taste buds with these soft and zesty Lemon Blueberry Cookies. Bursting with fresh blueberries and tangy lemon flavor, these cookies are a perfect treat for any occasion.
Ingredients
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients:
- 1/2 cup unsalted butter (softened)
- 3/4 cup granulated sugar
- 1 large egg
- 1 tablespoon fresh lemon juice
- 1 tablespoon lemon zest
- 1/2 teaspoon vanilla extract
Additional:
- 1 cup fresh or frozen blueberries (if frozen, do not thaw)
- Optional: 2 tablespoons coarse sugar for topping
Instructions
- Preheat the Oven: Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and sugar until light and fluffy. Beat in the egg, lemon juice, lemon zest, and vanilla extract until combined.
- Mix Dry Ingredients: In a separate bowl, whisk together flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
- Add Blueberries: Gently fold in the blueberries, being careful not to crush them.
- Bake: Scoop heaping tablespoons of dough onto the prepared baking sheet, sprinkle with coarse sugar if desired, and bake for 12–14 minutes until golden.
- Cool and Serve: Allow the cookies to cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Frozen blueberries can cause the dough to stiffen—fold them in gently and bake right away.
- For extra lemon flavor, drizzle with a simple lemon glaze made from powdered sugar and lemon juice.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 9g
- Sodium: 80mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg
