Soft, zesty Lemon Blueberry Cookies are a sunny treat that come together quickly and make afternoons feel special. These tender cookies balance bright lemon zest with juicy blueberries for a perfect bite. If you love this combo in other bakes, try the blueberry and lemon loaf for another crowd-pleaser.
Why You’ll Love This Lemon Blueberry Cookies
- Bright lemon flavor paired with sweet, juicy blueberries.
- Simple, quick recipe that’s great for weeknight baking.
- Family-friendly snack that packs well for lunches.
- Freezes beautifully so you can bake once and enjoy later.
- Pair with a refreshing cocktail like the blueberry lemonade vodka smash for adult gatherings.
Ingredients Needed
- Wet Ingredients:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tablespoon lemon juice
- Zest of 1 lemon
- Dry Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- Fruit:
- 1 cup fresh blueberries
Step-by-Step Instructions 5
1. Preheat and prepare
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Cream butter and sugar
In a large bowl, cream together the softened butter and sugar until light and fluffy.
3. Add egg and lemon
Beat in the egg, lemon juice, and lemon zest until well combined.
4. Combine dry ingredients
In another bowl, whisk together the flour, baking powder, baking soda, and salt.
5. Mix dough
Gradually add the dry ingredients to the wet ingredients and mix until just combined.
6. Fold in blueberries and form cookies
Gently fold in the fresh blueberries, then drop spoonfuls of dough onto the prepared baking sheet.
7. Bake and cool
Bake for 10-12 minutes or until the edges are lightly golden, then allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Serving Suggestions Lemon Blueberry Cookies
- Serve warm with a pat of butter or a dusting of powdered sugar.
- Pair with a cup of hot tea or a chilled glass of milk.
- Stack on a platter for brunch alongside lemon curd and scones.
- Make a mini dessert plate with a bite-sized cheesecake and the healthy mini lemon blueberry cheesecakes.
Tips for Success Lemon Blueberry Cookies
- Use room-temperature butter for easier creaming and a lighter texture.
- Toss blueberries in a teaspoon of flour to reduce bleeding into the dough.
- Don’t overmix once you add the flour to keep cookies tender.
- Bake similar-sized scoops for even cook time; chill dough 15 minutes if it’s too soft.
- Store cooled cookies in an airtight container at room temperature for up to 3 days.
Variations
Here are a few easy ways to change it up:
- Blueberry almond: fold in 1/2 cup chopped almonds and add 1/2 teaspoon almond extract.
- Dairy-free option: swap butter for a 1:1 plant-based margarine.
- Lemon poppy: add 1 tablespoon poppy seeds to the dough for texture.
Follow us on Pinterest for more cozy ideas.
Ingredients
Wet Ingredients
- 1 cup unsalted butter, softened Use room-temperature butter for lighter texture.
- 1 cup granulated sugar
- 1 large egg
- 1 tablespoon lemon juice
- 1 lemon Zest of 1 lemon
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Fruit
- 1 cup fresh blueberries Toss in a teaspoon of flour to reduce bleeding into the dough.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the egg, lemon juice, and lemon zest until well combined.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Gently fold in the fresh blueberries, then drop spoonfuls of dough onto the prepared baking sheet.
Baking
- Bake for 10-12 minutes or until the edges are lightly golden.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
