If you’re craving a cookie that perfectly balances sweet, citrusy, and fruity flavors, these Lemon Blueberry Cookies will hit the spot. Soft and chewy, these lemon-infused sugar cookies are packed with juicy blueberries and finished with a refreshing lemon zing that makes them absolutely irresistible.
Perfect for spring, summer, or really any time you want a bright, fresh dessert, these cookies are easy to make in one bowl with no chilling required — making them an ideal quick treat for any occasion.
Why You’ll Love These Lemon Blueberry Cookies
- No-chill dough saves time and effort
- One-bowl recipe means easy cleanup
- Bright, fresh lemon flavor
- Bursting with blueberries in every bite
- Soft and chewy with crisp edges
- Freezer-friendly for baking ahead
Ingredients
Dry Ingredients
- 2½ cups (300 g) all-purpose flour
- 1 teaspoon cornstarch
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- 1½ cups (300 g) granulated sugar
- 3 small or medium lemons, zested (about 2 large lemons)
- 1 cup (226 g) unsalted butter, melted and cooled
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 1 teaspoon vanilla extract
Add-ins
- 1 cup (105 g) fresh or frozen blueberries
Optional
- ¼ cup (50 g) granulated sugar for rolling
How to Make Lemon Blueberry Cookies
Step 1: Prep and Preheat
Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper.
Step 2: Melt and Cool the Butter
Melt the butter and let it cool in the fridge for about 10 minutes. Cooling helps the dough hold its shape better.
Step 3: Mix Dry Ingredients
In a bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt until evenly combined.
Step 4: Combine Sugar and Lemon Zest
In a large mixing bowl, rub the sugar and lemon zest together with your fingers until it feels like wet sand. This releases the citrus oils for maximum lemon flavor.
Step 5: Mix Wet Ingredients
Whisk the cooled melted butter into the lemon-sugar mixture until smooth. Add the egg, egg yolk, and vanilla extract and whisk again until well combined.
Step 6: Combine Wet and Dry
Gradually stir the dry ingredients into the wet mixture until a soft dough forms.
Step 7: Fold in Blueberries
Gently fold in the blueberries, being careful not to crush them.
Step 8: Scoop and Roll
Use a medium cookie scoop (about 2 tablespoons) to portion the dough into balls. If desired, roll them in the extra sugar for a sparkly finish. Place the dough balls about 3 inches apart on the prepared baking sheet.
Step 9: Bake
Bake for 10–12 minutes, or until the edges are lightly golden and the centers are set.
Step 10: Cool
Cool on the baking sheet for 3–4 minutes before transferring to a wire rack to cool completely.
Baking Tips
- Use fresh lemon zest for the strongest citrus flavor
- Do not overmix once blueberries are added
- Give cookies plenty of space to spread
- Parchment paper helps avoid sticking
Flavor Variations
- Swap in raspberries or blackberries
- Add a handful of white chocolate chips
- Stir in a teaspoon of poppy seeds for extra texture
Serving Suggestions
These cookies pair beautifully with:
- Hot or iced tea
- A cold glass of milk
- Lemon curd for dipping
They also make a perfect addition to brunch spreads, picnics, or a cheerful homemade gift box.
Storage and Make-Ahead Tips
- Store at room temperature in an airtight container for up to 5 days
- Freeze baked cookies for up to 2 months
- Freeze unbaked cookie dough balls for up to 2 months; bake from frozen with an extra 1–2 minutes of baking time
Frequently Asked Questions
Can I use frozen blueberries?
Yes. Fold them in straight from the freezer to prevent bleeding.
Why is my dough too soft?
Make sure your melted butter has cooled slightly before adding it.
Can I make these gluten-free?
Yes, substitute a 1:1 gluten-free baking flour blend with xanthan gum for the best results.
Lemon Blueberry Cookies
Ingredients
Dry Ingredients
- 2½ cups 300 g all-purpose flour
- 1 teaspoon cornstarch
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- 1½ cups 300 g granulated sugar
- 3 small or medium lemons zested (about 2 large lemons)
- 1 cup 226 g unsalted butter, melted and cooled
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 1 teaspoon vanilla extract
Add-ins
- 1 cup 105 g fresh or frozen blueberries
Optional
- ¼ cup 50 g granulated sugar for rolling
Instructions
Step 1: Prep and Preheat
- Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper.
Step 2: Melt and Cool the Butter
- Melt the butter and let it cool in the fridge for about 10 minutes. Cooling helps the dough hold its shape better.
Step 3: Mix Dry Ingredients
- In a bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt until evenly combined.
Step 4: Combine Sugar and Lemon Zest
- In a large mixing bowl, rub the sugar and lemon zest together with your fingers until it feels like wet sand. This releases the citrus oils for maximum lemon flavor.
Step 5: Mix Wet Ingredients
- Whisk the cooled melted butter into the lemon-sugar mixture until smooth. Add the egg, egg yolk, and vanilla extract and whisk again until well combined.
Step 6: Combine Wet and Dry
- Gradually stir the dry ingredients into the wet mixture until a soft dough forms.
Step 7: Fold in Blueberries
- Gently fold in the blueberries, being careful not to crush them.
Step 8: Scoop and Roll
- Use a medium cookie scoop (about 2 tablespoons) to portion the dough into balls. If desired, roll them in the extra sugar for a sparkly finish. Place the dough balls about 3 inches apart on the prepared baking sheet.
Step 9: Bake
- Bake for 10–12 minutes, or until the edges are lightly golden and the centers are set.
Step 10: Cool
- Cool on the baking sheet for 3–4 minutes before transferring to a wire rack to cool completely.
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