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These bright, soft, and chewy lemon blueberry cookies are packed with fresh blueberries, lemon zest, and finished with crispy edges. They are the perfect balance of sweet and tart. In just 20 minutes with 8 simple ingredients, you can have this lemon blueberry sugar cookie recipe ready in no time!
If having the scent of warm fresh lemon and sweet blueberries flowing through your house sounds good to you, get in the kitchen with this recipe for lemon blueberry cookies!
This chewy cookie recipe yields the perfect combination of texture and flavor. You can enjoy several different variations, but no matter how you choose to make these, lemon blueberry cookies might just become one of your favorite recipes.
Using quality ingredients like fresh blueberries and fresh lemon juice make this recipe even more flavorful and delicious.
This berry cookies recipe turns out slightly crispy on the outside but super tender and soft on the inside – and kind of reminds me of lemon blueberry muffin tops!
I will warn you in advance, you may get hooked after you try this lemon blueberry cookie for the first time. If you love lemon recipes, you should also try my lemon popsicles, these lemon bars with graham cracker crust, these vegan lemon cupcakes or our vegan lemon tart!
👩🏽🍳 Why This Recipe Works
- Easy recipe, perfect for beginner bakers
- Ready in 20 minutes
- Simple ingredients
- Lots of variations to try
- Bright and fresh lemon flavor
- Can be made vegan
- Can be made gluten free
- Best lemon blueberry cookies recipe ever!
Latest Recipe Video!
These cakey lemon cookies with blueberries are super easy to make. All you need is a handful of ingredients, easily found at your local grocery store! For the full list of ingredients and detailed instructions, see the recipe card at the bottom of this post.
- All-Purpose Flour: This ingredient gives these chewy blueberry cookies their structure. You can substitute a different flour like almond flour, oat flour, or another gluten free flour, but it will alter the flavor and consistency of these cookies.
- Baking Powder: Baking powder helps your cookies rise, gives them shape, and keeps them soft and fluffy.
- Lemon Zest And Fresh Lemon Juice: The natural flavors of fresh lemon zest and a little bit of lemon juice are some of the most important ingredients in these lemon chewy cookies. The juice and zest are both bursting with lemon flavor and your cookies will be too!
- Melted Butter: Melted unsalted butter helps create the moist texture in this soft blueberry cookies recipe.
- Sugar: Use regular, white granulated sugar to offset the bitterness of the lemons and the tart blueberry flavor but also to help the cookies spread properly as they cook.
- Egg: Large eggs help add structure to this chewy lemon cookie recipe. Eggs also helps with leavening.
- Blueberries: Fresh blueberries are best as they won’t change the consistency of the cookie dough. Wild blueberries have even more antioxidants than regular blueberries and can work too, but they are typically smaller in size than regular blueberries.
Preheat Oven, Mix Dry Ingredients: Preheat the oven to 350 degrees F / 180 C. Line a cookie sheet with parchment paper, set aside. Whisk together the flour, baking powder and lemon zest, set aside.
Cream Butter And Sugar: Add butter and sugar to the bowl of a stand mixer. Beat the butter and sugar until light and fluffy.
Mix Remaining Wet Ingredients: Add the lemon juice and egg, continue to beat until well incorporated.
Add Flour Mixture: Stir through the flour mixture and mix until a dough has formed.
Add Blueberries: Gently fold the blueberries through the cookie batter, making sure not to break the blueberries.
Shape Cookies: Using a cookie scoop or tablespoon, scoop out 1 tbsp of mixture, shape into a ball, place onto prepared baking pan, gently flatten. Repeat until all mixture has been used and made into cookie dough balls.
Bake & Cool: Bake for 10 minutes or until lightly golden brown around the edges. These blueberry lemonade cookies shouldn’t spread a lot when baking. Remove and allow to cool completely at room temperature before you store cookies in an airtight container in a cool dry place for up to 3 days.
💭 Expert Tips
- For chewy cookies, let your blueberry lemon sugar cookies cool on the warm baking sheet for 3 to 5 minutes before you transfer them to a cooling rack.
- For crispier cookies, allow the cookies to cool for just one minute on the baking sheet before transferring to a cooling rack.
- Make sure you are using room temperature ingredients. That way they will be easier to beat together and you’ll end up with lighter and fluffier cookies as a result.
- For best results, use an electric mixer or stand mixer. While you can combine the ingredients by hand, you won’t get the same soft texture of the cookies as you would with an electric mixer.
- Use fresh blueberries only, do not use frozen blueberries as they hold too much water and won’t work in this recipe for blueberry cookies with lemon. There’s no need to coat the blueberries in flour before adding to the cookie dough.
- Use fresh squeezed lemon juice for the best flavor! I haven’t tried lemon extract or lemon flavoring in these fresh blueberry cookies, but you can’t really match the flavor of fresh lemon juice and zest.
- Lemon Blueberry White Chocolate Chip Cookies: Amp up this lemon blueberry cookies recipe with white chocolate chips and a dash of vanilla extract for an even richer, creamy cookie. Add even more decadence by adding a lemon glaze on the tops of the cookies!
- Blueberry Lemon Oatmeal Cookies: Try replacing half the all purpose flour with either oat flour or rolled oats for more of an oatmeal cookie feel. Keep in mind, the oats will give this lemon blueberry cookie recipe a heartier texture and they won’t be as cakey as the original recipe.
- Gluten Free Lemon Cookies: Make this blueberry lemon cookie recipe gluten free by simply using gluten free flour instead of all-purpose flour. Use a gluten free flour that has xanthan gum added and is meant for baking cookies!
- Vegan Lemon and Blueberry Cookies: Use vegan butter and a flax egg or another vegan egg substitute to make this blueberry lemon cookies recipe plant based.
- Sugar Free Option: These cookies are already pretty low in sugar, as one whole cookie has only 8 grams of sugar, 1/4 the amount of typical bakery cookies! For a sugar free version, replace the granulated sugar with either monk fruit or stevia.
The thickness of a cookie is determined by a few things including: the flour to butter ratio, how much baking powder is used, how long the butter and sugar are creamed, etc.
For a thicker cookie:
** Use a little more flour
** Cream the butter and sugar for less time
** Use a little less baking powder
** Chill your dough (this helps prevent spreading and keeps your cookie thicker and more cakey)
For a thinner cookie:
** Try using a less dense flour like cake flour or pastry flour, and use less flour overall
** Slightly flatten the cookie dough balls when you place them on the baking sheet
** Use a super fine sugar
** Cream the butter and sugar for more time
** Don’t chill your dough
There are two reasons why people coat blueberries in flour for baked goods:
1) The flour absorbs some of the blueberries’ liquid, which helps to prevent them from sinking to the bottom of whatever baked good you are making.
2) If you’re using frozen blueberries, they will have a tendency to bleed into batter. Flour just helps keep them together so their juices don’t color your whole cookie or baked good.
Yes, you can add frozen berries to cookies, just toss them in flour to prevent bleeding into the batter. You will also likely need to add a little more flour to the cookie dough, to balance the extra moisture coming from the frozen blueberries.
Lemon berry cookies are good served warm or at room temperature. You can serve them on their own, with a glass of regular milk or plant based milk, with coffee or tea, or with vanilla ice cream for a more decadent dessert!
Store these lemon blueberry sugar cookies in an airtight container at room temperature for 3 days, in the fridge for up to 5 days, or in the freezer for up to 1 month. If you’ve stored them in the freezer, let them thaw in the fridge overnight and then warm in the oven (at 350 degrees F for 5 minutes) or microwave before serving.
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Love this plant based dessert recipe? Please leave a 5-star rating 🌟 in the recipe below and/or a review in the comments section further down the page!
📋 Recipe Card
🎥 Watch How to Make It
Lemon Blueberry Cookies
- Preheat the oven to 350 degrees F / 180 C. Line a baking tray with baking paper, set aside.
- Whisk together the flour, baking powder and lemon zest, set aside.
- Using a stand mixer, beat the butter and sugar until light and fluffy.
- Add the lemon juice and egg, continue to beat until well incorporated.
- Stir through the flour mixture and mix until a dough has formed.
- Gently fold through the blueberries.
- Scoop out 1 tbsp of mixture, shape into a ball, place onto prepared baking tray, gently flatten. Repeat until all mixture has been used.
- Bake for 10 minutes or until lightly golden around the edges.
- Remove and allow to cool completely before storing in an airtight container in a cool dry place for up to 3 days.
- Ensure the butter is at room temperature to make it easier to beat together and become light and fluffy.
- Use either a stand mixer or electric hand mixer to beat the butter and sugar together.
- If you like an intense lemon flavor, more lemon zest can be added.
- Cookies won’t spread a lot when cooking.
- Use fresh blueberries only, do not use frozen blueberries as they hold too much water and won’t work in this recipe.
- Store cookies in an airtight container in the fridge for up to 4 days.
- Fresh lemon juice is best used in this recipe.
- Gently fold the blueberries through the cookie batter, making sure not to break the blueberries.
- There’s no need to coat the blueberries in flour before adding to the cookie dough.
- To make these cookies gluten free substitute the flour for gluten free flour.
- Cookies can be stored in a cool dry place for up to 3 days, in the fridge for up to 5 days or in the freezer for up to 1 month.