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    Home > Recipes > Cookies > Lemon Blueberry Cookies

    Lemon Blueberry Cookies

    Published on April 6, 2023. Last updated on April 5, 2023. By Gabby. 4 Comments

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    This post contains affiliate links. Read the full disclosure here.

    Jump to Recipe

    These soft and chewy lemon blueberry cookies are bursting with flavor! They’re made with fresh blueberries, lemon juice and lemon zest. You only need 10 simple ingredients, one bowl, they're ready in 25 minutes , and no dough chilling required!

    lemon blueberry cookies on a baking tray
    hero

    I love using fruit in my cookie recipes, like these strawberry cheesecake cookies or these white chocolate raspberry cookies!

    The blueberries in this lemon blueberry cookie recipe bring so much sweetness, while the lemon juice and zest gives you an amazing bright and tart flavour. 

    This truly is the perfect cookie to welcome warmer spring and summer weather, but can also be made year-round. You’ll get blueberries and lemon in every bite of these cookies!

    Why You'll Love These Lemon Blueberry Cookies

    • You can use either fresh, frozen or freeze dried blueberries, so the cookies can easily be made in the winter months too! 
    • They’re packed with so much lemon flavour thanks to using both lemon juice and lemon zest.
    • These cookies are a no chill recipe so you can have them ready to eat in 25 minutes!
    • These lemon blueberry cookies are extra soft and chewy, no dry cookies here. 

    Ingredients Needed

    lemon blueberry cookies ingredients in clear bowls
    • Lemon Juice: you can use fresh squeezed lemon juice or store bought lemon juice.
    • Blueberries: you can use fresh, frozen or freeze dried blueberries. If using frozen blueberries make sure not to thaw them, and if using fresh, be sure to pat them completely dry after washing to remove any moisture. I recommend using smaller blueberries if you can!
    • Butter: you can use regular butter or vegan butter if you need these cookies to be dairy free.

    Step By Step Instructions

    Note: Full ingredient measurements and instructions can be found in the recipe card at the bottom of this page.

    Step 1: Prep the blueberries if you’re using fresh blueberries! Rinse them and then pat dry with paper towel. Set aside. Preheat your oven to 350 Fahrenheit and line a baking sheet with parchment paper. 

    Step 2: In a large bowl with a handheld mixer, or in a stand mixer, beat the butter with the light brown sugar and granulated sugar until light and fluffy.

    Step 3: Add the vanilla extract, lemon juice and egg, beating once more until combined.

    Step 4: Add in the flour, baking soda, salt and lemon zest. Combine everything but make sure not to over mix the cookie dough! 

    Step 5: Use a rubber spatula to gently fold in the blueberries.

    Step 6: Using a tablespoon or a cookie scoop, scoop out 1.5 tablespoons of dough. Bake the cookies for 8-11 minutes, or until they’re lightly browned and the edges are set but the center is still slightly underbaked. Let the cookies cool on the baking sheet for 10 minutes before removing to a wire cooling rack to cool completely.

    lemon blueberry cookies baking process in four steps

    FAQs and Expert Tips

    Can I make these cookies dairy free?

    Yes, just make sure to use vegan butter!

    How do I know when my cookies are ready?

    Take them out of the oven when the edges are set and golden but the middles are slightly underbaked. This will ensure your cookies are soft and chewy and not dry!

    How do I store these cookies?

    Because of the moisture from the blueberries, these lemon blueberry cookies are best enjoyed on the day of baking them! So they’re perfect for gatherings like birthday parties, picnics or potlucks. If you do need to store them you’ll need to keep them in an airtight container in the fridge, but just note that the texture will slightly change and they will become softer.

    five lemon blueberry cookies stacked on top of each other

    Expert Tips

    • Gentle with the blueberries - be careful when you’re stirring the blueberries into the cookie dough! I don’t recommend adding more blueberries as it will make the cookies go soggy.
    • Don’t thaw frozen blueberries - you can use fresh blueberries or freeze dried, but if you’re using frozen blueberries make sure not to thaw them. If you thaw them they’ll add too much moisture make to the lemon blueberry cookies! 
    • Best enjoyed fresh - these lemon blueberry cookies are best enjoyed fresh due to the juicy blueberries! 
    • Don’t over mix - once you add the dry ingredients to the wet ingredients, make sure not to over mix the cookie dough. That could lead to dry or tough cookies!

    Storage and Freezing Instructions

    These lemon blueberry cookies are best enjoyed on the day of baking! If you need to store them, store in an airtight container in the fridge but just note they might get a little more moist because of the blueberries.

    You can also freeze the cookies in a ziploc freezer bag for up to 2 months.

    More Recipes You'll Love

    • White Chocolate and Raspberry Cookies
    • Lemon Shortbread Cookies
    • Dairy Free Blueberry Muffins
    • Strawberry Shortbread Cookies

    If you make this recipe, let me know how it went in the comments below, I’d love to hear from you! You can also tag me on Instagram or Facebook so I can check it out!

    lemon blueberry cookies on a baking tray

    Lemon Blueberry Cookies

    Gabby
    These lemon blueberry cookies are bursting with flavor! You only need 10 ingredients, one bowl, they're ready in 25 minutes, and no dough chilling required!
    5 from 6 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Bake 10 minutes mins
    Total Time 25 minutes mins
    Course Dessert
    Cuisine American
    Servings 20 cookies
    Calories 190 kcal

    Video

    Equipment

    • Mixing Bowl
    • Baking Sheet

    Ingredients
     
     

    • ⅔ cup butter, softened (regular or vegan)
    • ½ cup light brown sugar
    • ½ cup granulated sugar
    • 1 teaspoon lemon juice
    • ½ teaspoon vanilla extract
    • 1 egg
    • 2 Tablespoon lemon zest (2 lemons)
    • 2 cup + 3 Tablespoons all-purpose flour
    • ¾ teaspoon baking soda
    • ¾ teaspoon salt
    • ¾ cup blueberries (frozen NOT thawed, fresh, or freeze dried) SEE NOTES

    Instructions
     

    • Prep the blueberries if you’re using fresh blueberries! Rinse them and then pat them completely dry with paper towel. Set aside. Preheat your oven to 350 Fahrenheit and line a baking sheet with parchment paper. 
    • In a large bowl with a handheld mixer, or in a stand mixer, beat the butter with the light brown sugar and granulated sugar until light and fluffy.
    • Add the vanilla extract, lemon juice and egg, beating once more until combined.
    • Add in the flour, baking soda, salt and lemon zest. Stir together but make sure not to over mix the cookie dough! 
    • Use a rubber spatula to very gently fold in the blueberries.
    • Using a tablespoon or a cookie scoop, scoop out 1.5 tablespoons of dough. Bake the cookies for 8-11 minutes, or until they’re lightly browned on the edges and the edges are set but the center is still slightly underbaked.
    • Let the cookies cool on the baking sheet for 10 minutes before removing to a wire cooling rack to cool completely.
    • These cookies are best enjoyed the day they are baked but if you have leftovers they should be stored in the fridge.

    Notes

    Note: I highly recommend using a kitchen scale to weigh your dry ingredients. Metric measurements are found above under the "Metric" tab.
    Blueberries: If you are using fresh blueberries, be sure that they are completely dry before adding them to the dough (we don't want extra moisture in the dough). If you are using frozen blueberries, do not thaw! Add them to the dough directly from frozen
    Measuring Flour: It is important to properly measure your flour using either a kitchen scale or by fluffing it up in the bag with a fork, then using a spoon to scoop the flour into the measuring cup and then use the back of a butterknife to level it off (the is the scoop and level method)
    Storage & Freezing Instructions:
    These lemon blueberry cookies are best enjoyed on the day of baking. If you need to store them, store in an airtight container in the fridge but just note they might get a little more moist because of the blueberries.
    You can also freeze the cookies in a ziploc freezer bag for up to 2 months.

    Nutrition

    Calories: 190kcalCarbohydrates: 31gProtein: 3gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.04gCholesterol: 8mgSodium: 188mgPotassium: 46mgFiber: 1gSugar: 11gVitamin A: 339IUVitamin C: 1mgCalcium: 11mgIron: 1mg
    Tried this recipe?Let us know how it was!

    The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.

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    1. Kathy stuart

      August 11, 2023 at 4:24 am

      5 stars
      This cookies are so good
      You eat one and you are for more. I had a lot fun making them and also eating them too. 🙂 love this recipe

      Reply
      • Gabby

        August 14, 2023 at 3:54 pm

        I'm so glad you loved them Kathy!

        Reply
    2. Rachel

      April 06, 2023 at 8:48 pm

      5 stars
      Just made these for Easter this weekend! Can't wait for the family to try them. They were so easy to make!

      Reply
      • Gabby

        April 07, 2023 at 3:10 pm

        I'm so happy you loved them yay! Thanks for the review!

        Reply

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