Bright, chewy, and bursting with fruity flavor, these Lemon Blueberry Cookies are pure sunshine in each bite. This is the cookie you crave when you want a pop of zesty lemon and juicy blueberries, all wrapped up in an easy-to-love, bakery-style treat!
Why You’ll Love This Recipe
- Zesty Lemon Tang: Nothing brightens up a cookie like the fresh zest of real lemon, giving every bite a lively, sunny kick.
- Blueberry Bursts: Each cookie is studded with plump blueberries that become juicy and sweet as they bake.
- Perfectly Chewy Centers: Thanks to just the right mix of melted butter and cornstarch, these cookies stay soft and chewy—never dry.
- Easy to Make, Impossibly Pretty: With simple steps and no fancy equipment, you’ll have bakery-worthy treats that look and taste impressive.
Ingredients You’ll Need
You’ll only need a handful of pantry staples and a few fresh ingredients for these Lemon Blueberry Cookies. Every ingredient serves a delicious purpose—from the richness of melted butter to the bright pop of lemon zest—so don’t skip a thing!
- All-purpose flour: Acts as the foundation for cookies with just the right amount of structure.
- Cornstarch: Gives the cookies their irresistibly soft and tender chew.
- Baking powder & Baking soda: The dream team of leavening for a perfectly light, slightly puffed cookie.
- Salt: Balances and amplifies all those sweet and citrus flavors.
- Granulated sugar: Sweetens the dough and makes an optional sparkling sugar crust if you want a little extra crunch.
- Lemon zest (from 3 small or medium lemons): Intensifies the lemony aroma and flavor—fresh zest really makes all the difference!
- Unsalted butter, melted: Delivers rich flavor and helps keep the cookies moist and chewy.
- Egg + egg yolk (room temperature): Adds plenty of moisture and richness while helping bind the dough.
- Vanilla extract: A background note of warmth that ties everything together.
- Fresh blueberries: For little pops of juicy sweetness and beautiful specks of purple throughout your cookies.
- Extra granulated sugar for rolling (optional): Coating the cookie dough balls creates a delightful, slightly crisp edge.
Variations
The beauty of Lemon Blueberry Cookies is just how customizable they are! Feel free to play around with mix-ins or methods to truly make them your own and suit anyone’s cravings or dietary needs.
- Swap the Fruit: Try other berries like raspberries or blackberries for a different (but just as delicious) flavor twist.
- Gluten-Free Version: Use your favorite 1:1 gluten-free flour blend to make these cookies accessible to everyone at the table.
- Add a Glaze: Drizzle your cooled cookies with a quick lemon glaze for an extra hit of tang and sweetness.
- White Chocolate Chips: Fold in a handful of white chocolate chips for a creamier, bakery-style treat.
How to Make Lemon Blueberry Cookies
Step 1: Prep Your Oven and Sheet
Start by preheating your oven to 375°F (190°C) so it’s hot and ready for your cookies. Line a large baking sheet with parchment paper—this ensures your Lemon Blueberry Cookies won’t stick and makes cleanup a breeze.
Step 2: Melt and Cool the Butter
Melt your unsalted butter, then pop it into the fridge for about 10 minutes. Slightly cooling your butter helps the dough achieve that perfectly chewy texture, instead of spreading too thin.
Step 3: Mix the Dry Ingredients
In a medium bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt. This step keeps everything evenly distributed so your cookies rise just right and have a pillowy softness throughout.
Step 4: Infuse the Sugar with Lemon Zest
Here’s a secret for maximum flavor—combine the granulated sugar and fresh lemon zest and use your fingers to rub them together until the mixture resembles wet sand. This unlocks the lemon oils and infuses the sugar so every bite of your Lemon Blueberry Cookies is bursting with citrusy goodness.
Step 5: Add Wet Ingredients
Whisk the cooled melted butter into the lemony sugar until it’s smooth, then add the egg, egg yolk, and vanilla. Continue to whisk until everything is well-blended, giving your cookies richness and structure.
Step 6: Combine and Add Blueberries
Stir the dry ingredients into the wet just until combined—don’t overmix! Gently fold in the blueberries so they stay whole and juicy. If using frozen berries, there’s no need to thaw; just toss them in straight from the freezer.
Step 7: Scoop, Roll, and Bake
Use a medium cookie scoop (about 2 tablespoons) to portion out the dough. If you like, roll each dough ball in extra granulated sugar for a sparkling crust. Space cookies 3 inches apart on your prepared sheet and bake for 10–12 minutes, until the edges are set and lightly browned.
Step 8: Cool and Enjoy!
Let your cookies cool on the baking sheet for 3–4 minutes to firm up, then transfer to a wire rack. Once they’re at room temperature, treat yourself—and anyone lucky enough to be nearby!
Pro Tips for Making Lemon Blueberry Cookies
- Zest Like a Pro: Always zest lemons before juicing them, and only grate the yellow skin—avoiding the bitter white pith underneath—for the brightest flavor.
- Chill Your Dough (Optional): If your kitchen is warm or your dough seems sticky, a quick 30-minute chill will give you thicker, chewier cookies that hold their shape beautifully.
- Handle Blueberries Gently: Fold in fresh or frozen blueberries gently at the end to keep them whole and prevent purple streaks through your dough.
- Sugar Rolling for Texture: Don’t skip rolling the dough balls in sugar if you want a delicate, bakery-style crunch on the outside—so pretty and so tasty!
How to Serve Lemon Blueberry Cookies
Garnishes
Dress up your Lemon Blueberry Cookies by dusting them with a little powdered sugar for an elegant finish, or add a drizzle of lemon glaze to amplify that citrusy flair. For special occasions, a couple of curls of fresh lemon zest on top look gorgeous and give a hint about all the lemony love inside!
Side Dishes
Pair your cookies with a cold glass of milk, a mug of hot tea, or—if you’re feeling extra fancy—a scoop of vanilla ice cream. Lemon Blueberry Cookies also make a stellar addition to a brunch spread or springtime dessert table.
Creative Ways to Present
For a show-stopping display, stack your cookies on a cake stand lined with fresh lemon slices and blueberries, or tuck a few into cellophane bags tied with yellow ribbon as delightful homemade gifts. These cookies also look adorable arranged around a bowl of lemony whipped cream for dipping at your next party!
Make Ahead and Storage
Storing Leftovers
Store cooled Lemon Blueberry Cookies in an airtight container at room temperature for up to 4 days. Keep a slice of bread in the container to help them stay soft—they’ll taste bakery-fresh every time you reach for one!
Freezing
You can freeze baked cookies for up to 2 months—just let them cool completely before storing in a freezer bag. Alternatively, freeze unbaked dough balls and bake straight from the freezer (adding a minute or two to the time) for cookies on demand.
Reheating
To revive that just-baked magic, warm leftover cookies in the microwave for 8–10 seconds, or pop them in a low oven for a couple of minutes. They’ll regain their softness and that irresistible, fresh-baked aroma.
FAQs
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Can I use frozen blueberries instead of fresh?
Absolutely! Frozen blueberries work perfectly in Lemon Blueberry Cookies. Don’t thaw them—just stir them in straight from the freezer. This helps avoid extra moisture or blue streaks in the cookies.
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What’s the best way to zest lemons for this recipe?
Use a microplane or fine grater to remove only the bright yellow outer rind—this is where all the fragrant oils are. Avoid grating the bitter white pith underneath for the freshest citrus taste.
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Can I make the dough ahead of time?
Yes! You can refrigerate the dough for up to 24 hours before baking, or portion out the dough balls and freeze them. Bake straight from the fridge or freezer—just add a minute or two to the cooking time.
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Why are my cookies spreading too much or too little?
Several things can affect spreading: warm butter makes cookies spread more, so chilling the dough helps control this. Too much flour keeps them from spreading, while too little means they’ll flatten. For perfect Lemon Blueberry Cookies, measure carefully and chill the dough if it feels too soft.
Final Thoughts
If you’re looking for a treat that’s easy, cheerful, and sure to please, these Lemon Blueberry Cookies truly deliver. I hope you’ll give them a try and share the sweet, sunny joy with friends and family—the hardest part is resisting the urge to eat them all yourself!
Print
Lemon Blueberry Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 18 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Lemon Blueberry Cookies are bursting with fresh flavors and are perfect for any occasion. The combination of zesty lemon and juicy blueberries creates a delightful treat that is sure to please everyone.
Ingredients
Dry Ingredients:
- 2 1/2 cups (300 g) all-purpose flour
- 1 teaspoon cornstarch
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
Wet Ingredients:
- 1 1/2 cups (300 g) granulated sugar
- 3 small or medium lemons, zested (2 large lemons)
- 1 cup (226 g) unsalted butter, melted
- 1 large egg (US), room temperature
- 1 large egg yolk (US), room temperature
- 1 tsp (5 ml) vanilla extract
- 1 cup (105 g) fresh blueberries
- 1/4 cup (50 g) granulated sugar for rolling (optional)
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Melt the butter: Melt the butter and let it cool in the fridge for 10 minutes.
- Mix dry ingredients: In a bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt.
- Combine wet ingredients: In a mixing bowl, whisk sugar and lemon zest, then add melted butter, eggs, and vanilla extract.
- Combine wet and dry: Stir the dry ingredients into the wet mixture, then gently fold in the blueberries.
- Form cookies: Use a cookie scoop to form dough balls and roll in sugar if desired.
- Bake: Bake for 10-12 minutes until edges are golden brown.
- Cool: Let the cookies cool on the baking sheet for a few minutes before transferring to a rack.
Notes
- For extra lemon flavor, you can add a bit of lemon juice to the dough.
- These cookies are best enjoyed fresh but can be stored in an airtight container for a few days.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 14g
- Sodium: 110mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg
