Say hello to these Lemon Blueberry Cookies that are packed with flavor. Fresh lemon juice, lemon zest and blueberries come together in perfection with these tasty cookies. Toss in a lemon sugar when done baking for that extra punch of lemon flavor!
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I never realized what a delicious combination lemon and blueberries can be until I had a home exploding with blueberries. These cookies were a bit of trial and error because I didn't want either overpowering the other. I feel like I found a great balance between the two, and I'm excited to share this recipe with all of you!
Also, if you love blueberry desserts and are looking for a very easy recipe, please try my Cake Mix Blueberry Muffins! They come together in less than an hour!
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Why You Will Love These Lemon Blueberry Cookies
- Fresh Ingredients - any time you can add some fresh ingredients into a dessert, it is a win in my book! This recipe is no exception - fresh lemon juice, lemon zest and wild blueberries will help you to achieve the most flavorful cookie!
- Easy To Make - a few bowls, a whisk and a little bit of time are just a few of the things you need to bake these delicious lemon blueberry cookies tonight.
- Packed With Flavor - we have lots of lemon zest and fresh lemon juice, combined with almost a cup of frozen wild blueberries or fresh blueberries! I promise you will devour these.
I also recommend trying my Lemon Blueberry Sugar Cookies (roll out version), Lemon Poppy Seed Bundt Cake or my Berry Cake! Or you can try strawberry inspired desserts with my Strawberry Shortbread Cookies!
Ingredients
Please read through the ingredients list so you can familiarize yourself with each ingredient, along with suggestions or recommendations during the preparation or baking process. Please see the Recipe Card for all details.
Lemon Zest - I tried to keep things simple with using only 1 lemon for both the juice and the zest. While it worked on the practical side, the flavor side was a bit lacking. So I boosted it to 2 lemons for the zest and this helped considerably. Make sure the lemons are washed very well.
Lemon Juice - nothing like freshly squeezed in my opinion! You will use 1 tablespoon in this recipe, or about half of a lemon.
Lemon Extract - this is optional! I tried the recipe with both, and both come out very good but the cookie with the added lemon extract did have a bit of a bump in lemon flavor. If you love your lemon, then definitely add this in.
Blueberries - I have updated this recipe so that it may give you two options for making them with either frozen or fresh blueberries.
Butter - I use unsalted always. You can use salted, just omit the fine sea salt. Since we are melting slightly you can begin with it cold.
Sugar - granulated sugar for this recipe, no substitutions.
Pre-Bake Tips
Use Kitchen Scale. The greatest advantage you can give yourself when baking is using a kitchen scale. A kitchen scale will help you achieve recipe results that are much closer to what they are intended to be than by using volume measurements.
Room Temperature Ingredients. Make sure your egg is at room temperature before you begin.
Rub Lemon Zest and Sugar Together. Using your fingers, rub the lemon zest and sugar together until it resembles coarse wet sand. This helps release the oils from the zest and give a deeper lemon flavor to the cookie.
Reserve Lemon Sugar Mix For Rolling Cookies. Totally optional, but add 2 - 3 tablespoons of sugar when rubbing with the lemon zest, and then remove those tablespoons before adding to the cookie batter.
Opt for Blueberry White Chocolate Cookies. If you love a bit of white chocolate sweetness in your cookies, then I recommend adding ½ cup of white chocolate chips to the recipe. You can choose to keep the lemon juice, or substitute with vanilla extract.
How To Make Lemon Blueberry Cookies
This Lemon Blueberry Cookies recipe uses baking tools and ingredients that can be found in most homes. Please see recipe card for full list of equipment and ingredients.
Step 1: Combine flour, fine sea salt, baking powder and baking soda in a bowl. Whisk well and set aside.
Step 2: In a large microwave safe bowl, add butter and melt until almost fully melted. Allow to cool.
Step 3: In a separate bowl, add sugar. Then zest the lemons onto the sugar and use fingers to rub zest and sugar together until it feels like coarse wet sand.
Hot Tip! Totally optional, but add 2 - 3 tablespoons of sugar when rubbing with the lemon zest, and then remove those tablespoons before adding to the cookie batter. Roll the cookies after they have baked and slightly cooled.
Step 4: Combine lemon sugar, fresh squeezed lemon juice and lemon extract (optional) to butter. Whisk until well combined, about 1 minute.
Step 5: Add egg, whisk until well combined - about 1 minute.
Step 6: Add dry ingredients, whisk until they are just combined.
Step 7: Add frozen or fresh blueberries. Use spatula to fold into dough carefully.
Heads Up! When adding the frozen wild blueberries, the dough will become cold and a bit damp. Be prepared to scoop slightly cold cookie dough!
Step 8: Preheat oven to 350 F. Use 2 tablespoon scoop to scoop cookies and place on baking sheet at least 3" apart. Place 5 to 6 cookies per sheet.
Step 9: Bake for about 13 minutes, or until you begin see edges browning and the top of the cookie looks matte. Remove from oven and allow to cool for a few minutes before rolling in lemon sugar.
Variations & Substitutions
- Swap Out For Raspberries - lemon and raspberries are also a delicious combination, and you can absolutely swap out for frozen or fresh raspberries. Substitute 1:1.
- Add A Glaze - you can omit the sugar roll and add a glaze instead. Simply combine 1 cup of powdered sugar with 2 tablespoons of lemon juice, whisk until well combined. Dip the cookies once cooled or use a silicone brush to help glaze the cookies.
- Add White Chocolate Chips - make these a blueberry white chocolate cookies by simply adding ½ cup of white chocolate chips as you are mixing in the blueberries. You can choose to keep the lemon juice or substitute with vanilla extract.
Storage
Pre-Bake Storage - You can follow all the steps up until you scoop them using the 2 tablespoon scoop. Then simply place in a freezer safe ziplock bag and freeze for up to 3 months. When ready to bake, follow the baking directions but add about 1 - 2 minutes to the bake time.
Post Bake Storage - you may store in an airtight container or ziplock bag at room temperature for up to 5 days. You may also freeze in a freezer safe ziplock bag for up to 3 months. When ready to eat, remove bag or container from freezer and allow to sit at room temperature for a few hours or overnight (do not open bag).
FAQ
Yes you can! You can use either fresh or frozen, wild or non wild blueberries. Follow the recipe as it reads using either one - just know if using frozen blueberries the dough will get cold and be a bit challenging to work with!
You can, but I highly recommend using fresh squeezed lemon juice. Fresh squeezed lemon juice will help provide better lemon flavor vs the store bought juice.
Fresh or frozen blueberries contain added moisture, so it is important to bake at the temperature for the allotted time. If your cookies still look underbaked when the 13 minute mark hits, then continue to bake until the tops of the cookie look matte and the edges are browning and crispy.
More Recipes To Try
Berry Cake
Chocolate Chipless Cookies
Banana Pecan Muffins
If you have tried this Lemon Blueberry Cookies recipe, or any other recipe on this website, please don't forget to leave a star ⭐️ review! Your feedback and comments are appreciated!
Lemon Blueberry Cookies
Send this recipe to your inbox!
Get his recipe direct to your inbox, plus monthly Newsletters with BTS details!
Equipment
- mixing bowls
- whisk
- kitchen scale optional but recommended
- zester
- parchment paper
- baking sheet
Ingredients
- 1 ¾ cup all purpose flour 210 g
- 10 tbsp unsalted butter, slightly melted and cooled 141 g
- ¾ cup sugar 150 g
- 1 large egg room temperature
- 1 tbsp fresh squeezed lemon juice
- 1 tsp lemon extract optional
- 2 lemons, for zest
- ¾ cup frozen wild blueberries or fresh blueberries
- ½ tsp fine sea salt
- ½ tsp baking powder
- ¼ tsp baking soda
Instructions
- Combine flour, fine sea salt, baking powder and baking soda in a bowl. Whisk well and set aside.1 ¾ cup all purpose flour, ½ tsp fine sea salt, ½ tsp baking powder, ¼ tsp baking soda
- In a large microwave safe bowl, add butter and melt until almost fully melted. Allow to cool.10 tbsp unsalted butter, slightly melted and cooled
- In a separate bowl, add sugar. Then zest the lemons onto the sugar and use fingers to rub zest and sugar together until it feels like coarse wet sand. Set aside.¾ cup sugar, 2 lemons, for zest
- Add lemon sugar, fresh squeezed lemon juice and lemon extract (optional) to butter. Whisk until well combined, about 1 minute.1 tbsp fresh squeezed lemon juice, 1 tsp lemon extract
- Add egg, whisk until well combined - about 1 minute.1 large egg
- Add dry ingredients, whisk until they are just combined.
- Add blueberries. Use spatula to fold into dough carefully.¾ cup frozen wild blueberries
- Preheat oven to 350 F. Use 2 tablespoon scoop to scoop cookies and place on baking sheet at least 3" apart. Place 5 to 6 cookies per sheet.
- Bake for about 13 minutes, or until you begin see edges browning and the top of the cookie looks matte. Remove from oven and allow to cool for a few minutes before rolling in lemon sugar.
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