Why You’ll Love This Recipe

Lemon Blueberry Cookies are a refreshing twist on classic cookies, combining the bright zest of lemon with the sweet burst of blueberries. These cookies are soft, chewy, and packed with fruity flavor—perfect for summer gatherings, afternoon tea, or whenever you’re craving something vibrant and sweet. Their appealing combination of tart and sweet makes them a crowd-pleaser.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

all-purpose flour
unsalted butter
granulated sugar
brown sugar
egg
fresh lemon juice
lemon zest
vanilla extract
baking soda
salt
fresh or frozen blueberries

directions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.

Add the egg, lemon juice, lemon zest, and vanilla extract. Mix until well combined.

In a separate bowl, whisk together the flour, baking soda, and salt.

Gradually mix the dry ingredients into the wet mixture until a dough forms.

Gently fold in the blueberries, being careful not to crush them.

Scoop the dough onto the prepared baking sheet, spacing them about 2 inches apart.

Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set.

Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Servings and timing

This recipe yields approximately 20 cookies.
Preparation time: 15 minutes
Baking time: 10-12 minutes
Cooling time: 10 minutes
Total time: 35-40 minutes

Variations

Add white chocolate chips for extra sweetness.

Use dried blueberries for a chewier texture.

Swap lemon for lime for a tropical flavor.

Add a simple lemon glaze on top for a zingy finish.

storage/reheating

Store Lemon Blueberry Cookies in an airtight container at room temperature for up to 4 days.
Refrigerate for up to 7 days or freeze for up to 2 months.
To reheat, warm in the microwave for 5-8 seconds for a just-baked feel.

FAQs

Can I use frozen blueberries?

Yes, just don’t thaw them to prevent the dough from getting too wet.

Can I use bottled lemon juice?

Fresh lemon juice is best for flavor, but bottled works in a pinch.

Can I make these cookies vegan?

Yes, by using plant-based butter and an egg substitute like flaxseed meal.

Why are my cookies spreading too much?

Make sure your dough is chilled before baking and measure ingredients accurately.

Can I use whole wheat flour?

You can, but it may slightly change the texture and flavor.

How do I prevent blueberries from bursting?

Gently fold them into the dough and use fresh if possible.

Are these cookies overly sweet?

No, they have a balanced sweetness with a tangy lemon finish.

Can I double the recipe?

Yes, this recipe scales well for larger batches.

Do I need to refrigerate the dough?

It’s optional, but chilling helps reduce spreading.

Can I make the dough ahead of time?

Yes, it can be refrigerated for up to 2 days before baking.

Conclusion

Lemon Blueberry Cookies are a bright, flavorful treat perfect for any time of year, especially when you want something fruity and refreshing. Easy to make and even easier to love, they’ll quickly become a favorite for both kids and adults alike.