Name: Lemon Blueberry Cookies Recipe
Prep time: 20 min
Cook time: 17 min
Total time: 1 h 37 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened at room temp; 1 1/4 cups white granulated sugar; 1/4 cup light brown sugar; 1 tbsp lemon zest; 1 large egg; 1 tbsp fresh lemon juice; 1/2 tsp vanilla extract; 2 3/4 cups all purpose flour, sifted; 1/2 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 3/4 cup wild frozen blueberries; 1/2 cup white granulated sugar; 2 tsp lemon zest

Jump to Recipe· 4.5 from 54 reviews

If you’re craving a cookie that feels like sunshine in every bite, you’re in for a treat with this Lemon Blueberry Cookies Recipe. Imagine tender, buttery cookies bursting with juicy blueberries, all brightened up by fresh lemon zest and a sprinkle of lemon sugar that gives just the right amount of tangy sweetness. I’ve made these cookies on lazy Sunday afternoons and also for special brunches, and they always disappear way too fast. Stick around—I’ll share all my best tips so you can bake these fan-freaking-tastic cookies and wow everyone you know.

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Why This Recipe Works

Perfect Balance of Flavors: The bright lemon zest and juice beautifully complement the sweet bursts of blueberries without being overpowering.
Tender Texture: The combination of creamed butter and sugars creates cookies that are soft yet hold their shape wonderfully.
Frozen Blueberries Advantage: Using frozen wild blueberries keeps them juicy and evenly dispersed in the dough without bleeding all over.
Lemon Sugar Coating: Rolling the chilled cookies in lemon sugar adds a delightful citrusy crunch on the outside, taking these from good to unforgettable.

Lemon Blueberry Cookies, lemon blueberry cookie recipe, lemon blueberry baking, blueberry lemon cookies, citrus berry cookies - The image shows four round, golden-brown cookies with a rough sugary texture on top, each filled with visible dark blue-purple blueberries scattered throughout the dough. The cookies are placed on a crinkled brown parchment paper that rests on a white marbled surface. Around the cookies, there are fresh blueberries and two slices of bright yellow lemon, one whole and one partially visible. On the right edge, there is a white bowl filled with plump, shiny blueberries. The photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Lemon Blueberry Cookies Recipe plays a special role. From the richness of butter to the zing of lemon, they all harmonize perfectly. When shopping, I always pick wild frozen blueberries because their smaller size and stronger flavor make the cookies pop.

Lemon Blueberry Cookies, lemon blueberry cookie recipe, lemon blueberry baking, blueberry lemon cookies, citrus berry cookies - Flat lay of a small white ceramic bowl of softened unsalted butter, a small white ceramic bowl of white granulated sugar, a small white ceramic bowl of light brown sugar, fresh whole lemon with bright yellow zest, one whole large egg with a clean shell, a small white ceramic bowl of fresh lemon juice, a small white ceramic bowl of vanilla extract, a small white ceramic bowl of sifted all-purpose flour, a small white ceramic bowl containing baking powder, another small white ceramic bowl with baking soda, a small white ceramic bowl of salt, a small white ceramic bowl filled with fresh wild blueberries, and a simple small white ceramic bowl of lemon zest mixed with white granulated sugar, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Unsalted Butter: Softened for easy creaming, it adds richness and tenderness to the cookies without extra salt overpowering the lemon flavor.
White Granulated Sugar: Sweetens while helping to create a light, fluffy texture during creaming.
Light Brown Sugar: Adds a hint of molasses for depth and chewiness.
Lemon Zest: The star for fresh citrus aroma and flavor—make sure to use organic or unwaxed lemons if possible.
Egg: Binds ingredients together and contributes to the soft cookie crumb.
Fresh Lemon Juice: Not just flavor, but also a tenderizing acid that balances sweetness.
Vanilla Extract: Subtle warmth that enhances all the other flavors.
All-Purpose Flour: Provides structure without making the cookies tough—remember to sift and level it!
Baking Powder & Baking Soda: A touch of leavening for lightness and rise.
Salt: Crucial for balancing sweetness and intensifying flavors.
Wild Frozen Blueberries: Smaller, more flavorful, and less watery than regular ones, perfect for baking.
Lemon Sugar (Sugar + Lemon Zest): Adds a final citrusy crunch and pretty finish when you roll the cookies before baking.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love to tinker with this Lemon Blueberry Cookies Recipe depending on the season or mood. Baking is the best excuse for a little creativity, don’t you agree? Feel free to personalize these cookies so they feel just right for you.

Variation: Sometimes I swap the frozen blueberries for fresh in summer, but I always add them last to avoid squashing the berries and turning the dough purple.
Dietary Tweaks: For a gluten-free version, try using a 1:1 gluten-free flour blend—you might need to chill the dough a bit longer to keep the cookies from spreading.
Extra Zing: If you love bold lemon flavor like I do, try adding a tiny splash of lemon extract alongside the juice for a bright punch.

Step-by-Step: How I Make Lemon Blueberry Cookies Recipe

Step 1: Cream the Butter and Sugars Until Fluffy

Start by softening your butter to room temperature—it should be soft enough to press your finger in lightly without melting. In a large bowl, combine the butter, white granulated sugar, light brown sugar, and lemon zest. Using a handheld mixer (or stand mixer if you have it), beat these together for about 3-4 minutes until the mixture turns pale and fluffy. Don’t forget to scrape down the sides a few times so everything is evenly combined. This step is key for a light texture, so don’t rush it!

Step 2: Mix in the Egg, Lemon Juice, and Vanilla

Next, add in a large egg, fresh lemon juice, and vanilla extract. Mix again on medium speed for 1-2 minutes until everything is smooth and well combined. The fresh lemon juice really wakes up the dough here, so I like to use juice straight from the lemon rather than bottled. It makes a noticeable difference in flavor.

Step 3: Combine Dry Ingredients & Fold in Blueberries Gently

In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. Slowly add this dry mix to your wet mixture and stir just until combined. Avoid overmixing here to keep your cookies tender. Now the fun part—fold in the wild frozen blueberries gently. You want streaks of blueberries throughout the dough, but not to squash and bleed. Using frozen berries helps keep them intact.

Step 4: Chill the Dough for the Best Texture

Use a 2-ounce ice cream scoop to portion the cookie dough onto a parchment-lined baking sheet. Here’s a pro tip: refrigerate the scooped dough for 1 to 2 hours until completely chilled. This chilling step helps the cookies hold their shape during baking and develops the flavors beautifully. Trust me, it’s worth the wait.

Step 5: Prep Lemon Sugar & Bake

While the dough chills, combine the lemon zest and sugar in a small bowl. Rub the zest into the sugar with your fingertips to release those lovely oils and infuse the sugar with extra flavor. When ready to bake, roll each chilled cookie dough ball in the lemon sugar and place five on each baking sheet. Bake at 350°F (175°C) for 16-17 minutes, turning the tray halfway through so they brown evenly. Keep an eye on them—the edges should be lightly golden while the centers stay soft.

Step 6: Shape and Cool for Perfect Cookies

Once out of the oven, while the cookies are still warm, I like to use a large round cookie cutter to gently nudge the edges into a perfect circle. This quick trick tidies up any imperfect edges and gives your cookies that bakery-fresh look. Let the cookies cool completely on a wire rack before handling so they firm up nicely.

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Pro Tips for Making Lemon Blueberry Cookies Recipe

Use Softened Butter: Not melted! Softened butter creates a better texture and traps air during creaming.
Chill Your Dough: This prevents spreading and helps the lemon sugar stick nicely to each cookie.
Handle Blueberries Gently: Fold them in gently to avoid bursting and turning your dough too purple.
Shape While Warm: Use a cookie cutter immediately after baking to smooth out edges without breaking your cookies.

How to Serve Lemon Blueberry Cookies Recipe

Lemon Blueberry Cookies, lemon blueberry cookie recipe, lemon blueberry baking, blueberry lemon cookies, citrus berry cookies - A round blueberry muffin with a crumbly, sugary top layer showing a mix of light golden and purple colors from the berries, broken into two pieces with the inside soft and moist in a pale yellow tone, placed on brown parchment paper. Around the muffin are whole dark blue blueberries and two small slices of lemon with yellow rind and pale fruit. A white plate with part of another lemon slice is visible in the top right corner. The scene is on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I usually keep it simple with a light dusting of powdered sugar or a tiny twist of fresh lemon zest right before serving—it adds a pretty pop of color and freshness. If I’m feeling fancy, a drizzle of white chocolate pairs surprisingly well for a little extra sweetness.

Side Dishes

These cookies are delightful alongside a cup of hot tea or freshly brewed coffee—perfect for an afternoon pick-me-up. They also go wonderfully with a scoop of vanilla ice cream for an easy dessert twist that never fails to impress guests.

Creative Ways to Present

At parties, I like to stack these cookies on a tiered stand sprinkled with edible flowers or fresh lemon slices for a vibrant display. You could also package them in cute cellophane bags tied with yellow ribbon for sweet homemade gifts that everyone will love.

Make Ahead and Storage

Storing Leftovers

I store leftover cookies in an airtight container at room temperature. They stay soft and tasty for up to 4 days, but honestly, they never last that long at my house! To keep them fresh, placing a slice of bread in the container works wonders to maintain moisture.

Freezing

If you want to bake ahead, I recommend freezing the dough balls after scooping and chilling them. Wrap them tightly in plastic wrap or freeze in a sealed container. When ready, bake straight from frozen by adding a couple of extra minutes to the baking time.

Reheating

To refresh cookies from storage, pop them in a 300°F oven for 5 minutes to warm up and regain that fresh-baked softness. You can also microwave a cookie for about 10 seconds, but watch out—not too long or they get chewy.

FAQs

Can I use fresh blueberries instead of frozen in the Lemon Blueberry Cookies Recipe?

Yes, fresh blueberries work perfectly in this recipe, especially when they are in season. Just be sure to fold them in gently at the end to avoid breaking them and making the dough color too purple and wet. You might also want to chill the dough a bit longer before baking to help the cookies hold their shape.
Why do you chill the cookie dough before baking?

Chilling the dough helps the fats solidify, which prevents the cookies from spreading too much in the oven. It also helps intensify the lemon and blueberry flavors and ensures a thicker, chewier cookie. From my experience, chilled dough always yields prettier and tastier results.
How do I prevent the blueberries from bleeding into the cookie dough?

Using frozen wild blueberries is key—they release less juice than fresh and stay intact better during mixing. Also, fold them gently at the very end and avoid overmixing. These tricks kept my cookies beautifully marbled, with distinct berry pockets.
Can I make these cookies gluten-free?

Absolutely! Substitute the all-purpose flour with a good-quality 1:1 gluten-free baking flour blend. You might want to chill the dough a little longer to avoid spreading, and results may vary depending on the blend you choose, but they’ll still taste delicious.

Final Thoughts

This Lemon Blueberry Cookies Recipe has become one of my go-to baking projects when I want something both comforting and bright. Baking them always fills my kitchen with the happiest lemony aroma—and sharing these treats feels like giving a little piece of sunshine. If you haven’t tried baking lemon and blueberries together in a cookie, you’re in for a lovely surprise. Give this recipe a shot—I promise you’ll keep coming back for more, just like I do!