If you love the combination of tart lemon and sweet, juicy blueberries, these Lemon Blueberry Cookies are about to become your new favorite treat! They’re soft, chewy, and bursting with fresh citrus flavor, balanced perfectly with pops of blueberry goodness. Whether you need a springtime dessert, a sweet snack, or something special for brunch, these cookies are a must-try.

Why You’ll Love This Recipe

Bright & fresh flavors – The zing of lemon pairs perfectly with sweet blueberries.
Soft & chewy texture – No dry cookies here, just soft, melt-in-your-mouth goodness.
Easy to make – Simple ingredients and no fancy techniques required.
Perfect for any occasion – Great for brunch, tea time, or a light dessert.

Ingredients You’ll Need

Here’s a quick look at what goes into these cookies. The full ingredient list is below!

Butter – Softened for a rich and tender cookie texture.
Sugar – A mix of white and brown sugar for sweetness and chewiness.
Lemon zest & juice – Brings out a fresh, citrusy flavor.
Egg – Helps bind everything together.
Vanilla extract – Adds warmth to the flavor.
Flour & baking powder – The base for the perfect cookie dough.
Fresh or frozen blueberries – Sweet, juicy pops of flavor in every bite.

Step-by-Step Directions

Cream the Butter and Sugar

Beat butter and sugar together until light and fluffy. This helps create a soft and chewy cookie.

Add the Wet Ingredients

Mix in the egg, lemon zest, lemon juice, and vanilla extract until combined.

Stir in the Dry Ingredients

Gradually add flour, baking powder, and a pinch of salt, stirring until a soft dough forms.

Fold in the Blueberries

Gently fold in blueberries, being careful not to mash them too much.

Scoop and Bake

Scoop dough onto a lined baking sheet and bake at 350°F (175°C) for 10-12 minutes, or until lightly golden around the edges.

Expert Tips and Tricks

Use fresh blueberries – Frozen ones can work, but they may bleed into the dough.
Chill the dough – If your dough is too soft, refrigerate it for 30 minutes before baking.
Don’t overbake – These cookies should be just set in the center for the perfect chewy texture.

Recipe Variations and Possible Substitutions

Glaze them up – Drizzle with a simple lemon glaze for extra flavor.
Make them dairy-free – Use vegan butter instead of regular butter.
Swap the fruit – Try raspberries or blackberries instead of blueberries.

Serving and Pairing Suggestions

These cookies pair wonderfully with:

Hot tea or iced coffee – A refreshing contrast to their sweetness.
Vanilla ice cream – Turn them into an extra indulgent dessert.
Fresh fruit – Serve with extra berries for a light treat.

Storage and Reheating Tips

Store at room temperature in an airtight container for up to 4 days.
Freeze for later – Store in a freezer bag for up to 3 months and thaw at room temperature.

Frequently Asked Questions

Can I use frozen blueberries?

Yes, but don’t thaw them before adding to the dough to prevent excess moisture.

Why are my cookies turning blue?

This happens when the blueberries burst. Try folding them in gently to keep them whole.

Can I make these gluten-free?

Yes! Use a 1:1 gluten-free flour blend for the best results.

What if I want a stronger lemon flavor?

Add a little extra lemon zest or a few drops of lemon extract.

Conclusion

These Lemon Blueberry Cookies are the perfect balance of citrusy brightness and sweet berry flavor. They’re soft, chewy, and so easy to make! Whether you enjoy them with a cup of tea or as a light dessert, they’re guaranteed to be a hit.

Soft and Chewy Lemon Blueberry Cookies – A Bright & Fruity Treat

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These Lemon Blueberry Cookies are soft, chewy, and bursting with fresh citrus flavor, balanced perfectly with pops of blueberry goodness. They make a delightful treat for brunch, tea time, or a light dessert.

Author: Touria Elkoudssi
Prep Time: 15 minutes
Cook Time: 10-12 minutes
Total Time: 25-27 minutes
Yield: 16–18 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
Cream Butter and Sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy.
Add Wet Ingredients: Mix in the eggs, one at a time, ensuring each is fully incorporated. Add the lemon zest, lemon juice, and vanilla extract, and mix until combined.
Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in Blueberries: Gently fold in the blueberries, being careful not to overmix or crush them.
Portion Dough: Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake: Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set.
Cool: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Blueberries: If using frozen blueberries, do not thaw them before adding to the dough to prevent excess moisture.
Chilling the Dough: If the dough is too soft to handle, refrigerate it for 30 minutes before baking to prevent spreading.
Lemon Glaze: For added sweetness and lemon flavor, drizzle the cooled cookies with a simple lemon glaze made from powdered sugar and lemon juice.