INTOUCTION
Craving something bright, buttery, and sweet? This blueberry lemon cookie recipe is exactly that—tart lemon meets juicy blueberry in a soft, chewy cookie with golden edges. Perfect for summer afternoons or anytime baking, this easy recipe combines bold flavor with a cozy homemade feel.
If you love citrus desserts with berry bursts, these cookies will become a favorite. Made with real lemon zest and ripe blueberries, every bite pops with sunshine. This blueberry lemon cookie recipe brings bakery-style flavor to your kitchen without the fuss.
Why You’ll Love This Blueberry Lemon Cookie
The magic combo: blueberry lemon cookie recipe
The first time I tried a blueberry lemon cookie, it was love at first bite. The lemon’s brightness played perfectly with the juicy blueberries. Since then, this blueberry lemon cookie recipe has been a regular in my kitchen. It’s more than flavor—it’s texture. These cookies are soft inside, lightly crisp outside, and bursting with berry goodness. The lemon juice lifts the dough with just enough tang to balance the sweetness, and those blueberry pockets? Pure magic.
Family memories and bakery inspiration
Growing up, lemon bars were our summer classic. Baking with my mom, the scent of lemon zest filled the kitchen. Years later, I found a blueberry lemon cookie in a local bakery and knew I had to recreate it. Now, after years of tweaks, this recipe blends nostalgia with modern flavor—bright, balanced, and totally addictive.
Blueberry Lemon Cookie Recipe: Easy, Zesty & Chewy Favorite
- Total Time: 27 minutes
- Yield: 20 cookies 1x
- Diet: Vegetarian
Description
A soft, chewy blueberry lemon cookie recipe packed with citrus flavor and juicy berries—perfect for summer and freezer-friendly too.
Ingredients
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
1/4 cup brown sugar
1 large egg
1 tbsp lemon juice
1 tbsp lemon zest
1 tsp vanilla extract
1 3/4 cups all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
1 cup fresh or frozen blueberries
Instructions
1. Cream butter with both sugars until fluffy.
2. Add egg, lemon juice, zest, and vanilla. Mix well.
3. In another bowl, whisk flour, baking soda, and salt.
4. Gradually mix dry ingredients into wet until just combined.
5. Gently fold in blueberries.
6. Scoop dough onto lined baking sheet.
7. Bake at 350°F for 10–12 minutes.
8. Cool on pan 5 minutes before transferring to rack.
Notes
Use fresh blueberries for best texture; frozen are fine if added frozen.
Dough balls can be frozen and baked directly from frozen.
Add lemon glaze or white chocolate chips for variation.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 145
- Sugar: 12g
- Sodium: 80mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 20mg
Ingredients You’ll Need for These Blueberry Lemon Cookies
Fresh vs. frozen blueberries—what’s best?
When it comes to the star of this blueberry lemon cookie recipe, you might wonder: fresh or frozen blueberries? Both can work, but fresh blueberries give you the best texture—juicy without making the dough runny. They stay intact while baking and offer beautiful color and flavor pockets in each cookie. If you only have frozen, use them straight from the freezer without thawing to avoid streaky, wet dough. Either way, fold them gently into the batter to keep them whole and the dough balanced.
Boosting flavor: lemon zest, juice, and the perfect baking staples
The secret to that punchy lemon flavor? A double dose. You’ll need both lemon zest and juice to get that bright, citrusy lift. The zest brings intense aroma while the juice lightens and activates baking soda for a soft crumb.
Pair this with unsalted butter for richness, granulated sugar for classic sweetness, and a touch of brown sugar to enhance chewiness. Add vanilla extract to round out the flavors, and don’t skip the egg—it binds everything into a silky, scoopable dough. For flour, all-purpose works great, and a pinch of salt keeps the sweetness in check.
Looking to try more treats? You’ll love the collection in our Rice Krispies Ice Cream Bars Recipe and Dubai Chocolate Strawberry Cup, perfect for year-round baking inspiration.
Step-by-Step Method for Perfect Blueberry Lemon Cookies
Mixing the dough: balancing lemon and blueberry
To start, cream the softened butter with both sugars until light and fluffy—this helps create that ideal chewy texture. Add the egg, vanilla, fresh lemon juice, and lemon zest, mixing until everything’s smooth and citrusy.
In a separate bowl, whisk the dry ingredients—flour, baking soda, and salt—then gradually add them to the wet mixture. The dough will smell incredible already. Finally, gently fold in the blueberries with a spatula. Be careful not to overmix; you want whole berries and a sturdy dough that doesn’t turn purple.
Baking tips for soft, chewy cookies with crispy edges
Preheat your oven to 350°F and line your baking sheets with parchment paper. Scoop the dough into balls (about 2 tablespoons each) and space them well apart—these cookies spread. Bake for 10–12 minutes, just until the edges are golden and the centers look slightly underbaked.
Don’t worry—they’ll firm up as they cool. For picture-perfect cookies, gently press a few extra blueberries on top before baking. Let them cool on the pan for a few minutes before transferring to a wire rack.
Variations, Storage, and Serving Tips (as outlined):
Blueberry lemon cookie variations: glaze, compote, or white chocolate
This blueberry lemon cookie recipe is already a favorite, but the fun doesn’t stop at the basics. Want to upgrade your batch? Try a simple lemon glaze—just powdered sugar and lemon juice—drizzled over the top for a tangy finish. White chocolate chips are another winning addition, bringing a rich, creamy contrast to the tart berries.
You can even serve these with a homemade blueberry compote for a dessert-style twist. These customizations don’t change the heart of the blueberry lemon cookie recipe—they just take it to the next level of flavor.
Storing and freezing—keeping that freshness and zing
The best thing about this blueberry lemon cookie recipe? It’s as freezer-friendly as it is delicious. Once cooled, store your cookies in an airtight container for up to four days at room temp. Want to keep them soft? Add a slice of sandwich bread to the container.
To freeze, scoop the dough into balls, freeze them on a tray, then store in a bag—ready to bake when needed. Baked cookies also freeze well and keep that perfect chewy texture after thawing. This makes the blueberry lemon cookie recipe ideal for prepping ahead or keeping on hand for snack cravings.
For more cake textures and variations, try exploring this Pistachio Bundt Cake or Lemon pistachio cake —both perfect complements to pistachio fans.
Conclusion
This blueberry lemon cookie recipe is more than just a sweet treat—it’s a burst of sunshine in every bite. From the tart brightness of lemon zest to the juicy pop of blueberries, each cookie is a reminder that simple ingredients can create something truly special. Whether you’re baking for a summer gathering, prepping a freezer stash, or just treating yourself on a cozy weekend, this recipe delivers soft, chewy, bakery-worthy cookies with ease. It’s a keeper, tested and loved from my kitchen to yours. Try it once, and it’ll quickly become your go-to blueberry lemon cookie recipe.
For more recipes follow me in Facebook & pinterest
Frequently Asked Questions About Blueberry Lemon Cookie Recipe
Do blueberry and lemon go well together?
Absolutely. Blueberry and lemon are a naturally perfect pair. The tartness of lemon enhances the sweet, juicy flavor of blueberries, making every bite of this blueberry lemon cookie recipe taste vibrant and refreshing. The combination is especially great in baked goods because lemon keeps the sweetness from becoming overpowering.
What does lemon juice do to cookie dough?
Lemon juice brings more than just flavor. Its acidity reacts with baking soda, creating a tender crumb and helping the cookies rise just slightly. In this blueberry lemon cookie recipe, it also balances the sugar and enriches the cookie’s overall brightness.
Is it better to use fresh or frozen blueberries in cookies?
Fresh blueberries are best for this blueberry lemon cookie recipe because they don’t bleed into the dough and offer great texture. But frozen berries can work too—just use them straight from the freezer to keep the dough from getting soggy or streaked.
What is Snoop Dogg’s cookie recipe?
Snoop Dogg’s famous cookie recipe is for his “rollin’ down the street” chocolate chip cookies from his cookbook, not related to this blueberry lemon cookie recipe. His version is rich and classic, while these cookies are fruity, tangy, and a little more refreshing.