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Lemon Blueberry Cookies

These Lemon Blueberry Cookies are the perfect combination of tart lemon and sweet blueberry. They are an easy 20 minute recipe and are perfect for the start of spring! 

Lemon Blueberry Cookies with a bite taken out.

It wasn’t until I reached adulthood that I truly discovered my love for lemon. Lemon Truffles and No Bake Lemon Cheesecake top my list for some of my favorite desserts out there. I’m no stranger to loving blueberries, either, and often find myself whipping up my classic Blueberry Bread and Blueberry Custard Pie!  

As spring is nearing, I thought it would be so fun to combine these two fruits together to make one of my favorite cookie recipes to date: Lemon Blueberry Cookies. The combination of different flavor profiles is exciting, and the variation in texture is even better! The cookies are soft and chewy, but when you bite into them the blueberries explode in your mouth! 

This recipe is based off of my Key Lime Cookies, which is my most viewed recipe on my entire website. With a few quick swaps (from lime to lemon) and the addition of some blueberries, you can have a cookie that, dare I say, outshines its competitor for deliciousness! 

These cookies are so refreshing and have a unique and delicious flavor! 

Ingredients for Lemon Blueberry Cookies

labeled ingredient shot
  1. Butter: Unsalted. If you use salted butter, make sure to adjust the salt content. Internal temperature of softened butter should be between 68-72 degrees Fahrenheit. 
  2. Granulated sugar
  3. Egg
  4. Lemon zest: The zest of about ½ lemon 
  5. Lemon juice: The juice of about 2 lemons. If you want the most delicious flavor, use fresh squeezed lemons, and stay away from the pre-bottled lemon juice. 
  6. Vanilla
  7. All-purpose flour: You can substitute 1:1 Gluten Free Flour if desired. 
  8. Baking powder
  9. Baking soda
  10. Salt
  11. Blueberries: Use fresh blueberries, and try to find the smallest ones possible. Wash them, and then make sure they are completely dry before adding them into your dough. You can also use dehydrated blueberries, but the blueberry flavor will not be as prevalent. If you are using frozen blueberries, do not thaw them. 

Instructions 

Step 1: Combine the Wet Ingredients 

creamed butter and sugar together in the bowl of a stand mixer.
wet ingredients for lemon blueberry cookies mixed together in the bowl of a stand mixer.

Preheat the oven to 350 degrees. Line your baking sheet(s) with parchment and set aside.

In the bowl of a stand mixer or using an electric hand mixer, combine the softened butter and the sugar. Cream until combined. 

Add in the egg and combine. Then add in the zest, juice, and vanilla and continue to mix thoroughly. 

Step 2: Add the Dry Ingredients 

Lemon Cookie Dough in a mixing bowl
Cookie dough with blueberries poured on top.
Lemon blueberry cookie dough in a mixing bowl.

Add in the flour, salt, baking soda, and baking powder. Mix well. Scrape down the sides and mix again.  

Add the blueberries and mix in by hand using a wooden spoon or rubber spatula. 

Step 3: Scoop and Bake

Scoop of lemon blueberry cookie dough on a baking sheet.

Scoop out the dough using a #24 cookie dough scoop (about 2 ½ Tbsp for each ball of cookie dough). Place the cookie dough on your prepared baking sheets and press down on top of the cookie dough to flatten it to about ½” thick. 

Bake the cookies for 10-12 minutes, until the bottom is beginning to brown and the edges have set and the top is no longer shiny. Do not bake until the op has browned, as this will result in overbaking.

Remove the cookies from the oven and allow them to rest on the cookie sheet for 5 minutes until they are set. Then transfer them to a cooling rack to cool the rest of the way. 

Expert Tips 

  • Make sure to stir carefully when adding your blueberries into your dough. If you mix too hard, the blueberries will pop and add extra juice into the dough! 
  • Use the Scoop and Level Method to measure your flour so you can make sure you have the right amount.
  • Flattening the cookies ensures that they bake evenly throughout. Don’t forget this step or you may end up with cookies that have an underbaked center. 
  • Add some extra lemon zest on top of the cookies for a beautiful pop of color as well as some extra lemon flavor. 
  • Don’t overmix your batter or your cookies will get cakier! 

Variations 

Lemon Blueberry Cookies on a plate surrounded by lemons and blueberries

The flavors of lemon and blueberries in these cookies are more than enough to satisfy the taste buds, but maybe you want to try something different! 

  • Toppings: Try topping these cookies with cream cheese frosting or sprinkling them with graham cracker crumbs
  • Add Chocolate: Try mixing white chocolate chips into the dough. 
  • Rolling: You can also roll your cookie dough in granulated sugar, like I do with my Sugar Cookie Recipe and my Confetti Cookies, to get an extra taste of sweetness and crunchiness. 
  • Glaze: You can add a lemon glaze to the top of your cookies. See below for full measurements and instructions. 

If you get experimental, let me know what you tried and how they turned out! 

Adding Glaze

This recipe ended up with a chewier cookie than my Key Lime recipe, so I opted out of glaze on this variation. However, when I tested these Lemon Blueberry Cookies and added glaze, my husband actually really loved them. If you are like him and want an extra glaze on your cookies, here is the recipe: 

  • 1 tbsp lemon juice
  • ½ cup powdered sugar

Mix the lemon juice and the powdered sugar together in a small bowl and then drizzle over the completely cooled cookies. 

FAQs 

Plated lemon blueberry cookies
How to Store Lemon Blueberry Cookies

Because there are fresh blueberries in these cookies, you will want to store them in the fridge to give them the longest shelf life. Make sure to eat or share these cookies within 48 hours of baking, which is when they will be the freshest and tastiest! 

Making the Dough Ahead of Time

You can make the Lemon Blueberry Cookie Dough ahead of time by mixing up the lemon cookie dough up to 48 hours in advance and then placing it in an airtight container in the fridge. For ultimate fruit freshness, don’t add the blueberries until you are ready to bake. 

At this point, remove the dough from the fridge and allow it to warm up a bit. Then add the blueberries and mix. Bake according to the instructions. 

How to Get Picture Perfect Cookies

As soon as the cookies come out of the oven, use the back of a spoon to press the edges until the malleable cookie forms a perfect circle. Then top with an extra zest of lemon! 

Did you enjoy this Lemon Blueberry Cookie recipe? If so, make sure to check out these other recipes I picked out just for you: 

Lemon Blueberry Cookies on a small plate.

Lemon Blueberry Cookies

These Lemon Blueberry Cookies are the perfect combination of tart lemon and sweet blueberry. They are an easy 20 minute recipe and are perfect for the start of spring!
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Print Pin Rate
Course: Dessert
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 16
Calories: 164kcal

Equipment

  • Stand Mixer or a mixing bowl with an electric hand mixer
  • Wooden Spoon
  • Baking Sheet
  • Parchment Paper

Ingredients

  • cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 egg
  • 1 tsp lemon zest, The zest of about ½ lemon 
  • ¼ cup lemon juice, The juice of about 2 lemons.
  • ½ tsp vanilla
  • 2 ½ cups all-purpose flour
  • ¼ tsp baking powder
  • ¼ tsp baking soda
  • ½ tsp salt
  • 1 cup blueberries

Instructions

  • Preheat the oven to 350 degrees. Line your baking sheet(s) with parchment and set aside.
  • In the bowl of a stand mixer or using an electric hand mixer, combine the softened butter and the sugar. Cream until combined.
  • Add in the egg and combine. Then add in the zest, juice, and vanilla and continue to mix thoroughly.
  • Add in the flour, salt, baking soda, and baking powder. Mix well. Scrape down the sides and mix again.
  • Add the blueberries and mix in by hand using a wooden spoon or rubber spatula.
  • Scoop out the dough using a #24 cookie dough scoop (about 2 ½ Tbsp for each ball of cookie dough). Place the cookie dough on your prepared baking sheets and press down on top of the cookie dough to flatten it to about ½” thick.
  • Bake the cookies for 10-12 minutes, until the bottom is beginning to brown and the edges have set and the top is no longer shiny. Do not bake until the op has browned, as this will result in overbaking.
  • Remove the cookies from the oven and allow them to rest on the cookie sheet for 5 minutes until they are set. Then transfer them to a cooling rack to cool the rest of the way.

Notes

Recipe copyright The Domestic Spoon. For educational or personal use only. 
  • Butter: Unsalted. If you use salted butter, make sure to adjust the salt content. Internal temperature of softened butter should be between 68-72 degrees Fahrenheit.
  • Lemon juice: If you want the most delicious flavor, use fresh squeezed lemons, and stay away from the pre-bottled lemon juice.
  • All-purpose flour: You can substitute 1:1 Gluten Free Flour if desired. 
  • Blueberries: Use fresh blueberries, and try to find the smallest ones possible. Wash them, and then make sure they are completely dry before adding them into your dough. You can also use dehydrated blueberries, but the blueberry flavor will not be as prevalent. If you are using frozen blueberries, do not thaw them. 
  • Make sure to stir carefully when adding your blueberries into your dough. If you mix too hard, the blueberries will pop and add extra juice into the dough! 
  • Use the Scoop and Level Method to measure your flour so you can make sure you have the right amount.
  • Flattening the cookies ensures that they bake evenly throughout. Don’t forget this step or you may end up with cookies that have an underbaked center. 
  • Add some extra lemon zest on top of the cookies for a beautiful pop of color as well as some extra lemon flavor. 
  • Don’t over mix your batter or your cookies will get cakier!

Nutrition

Serving: 1Cookie | Calories: 164kcal | Carbohydrates: 29g | Protein: 3g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 21mg | Sodium: 40mg | Potassium: 40mg | Fiber: 1g | Sugar: 14g | Vitamin A: 139IU | Vitamin C: 3mg | Calcium: 11mg | Iron: 1mg
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