This post contains affiliate links. Read the full disclosure here.
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!
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.
- 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.
FAQs and Expert Tips
Yes, just make sure to use vegan butter!
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!
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.
- 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
Lemon Blueberry Cookies
- 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
- 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.
- These cookies are best enjoyed the day they are baked but if you have leftovers they should be stored in the fridge.
The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.