I love baking Lemon Blueberry Cookies because they are bright, soft, and full of small bursts of fruit. I keep this recipe simple and homey so you can make it any day and feel proud of the result, much like my best tart, the blueberry lemon curd tart.
Dad James used to take a plate of these cookies to work, and his friends always asked for more. He called them his lucky cookies.
Your Ingredients List
- 1 cup sugar
- 1/2 cup butter, softened
- 1 egg
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup blueberries (fresh or frozen)
My Go-To Equipment
I use a large mixing bowl, a hand mixer or wooden spoon, a whisk, measuring cups, a baking sheet, parchment paper, and a wire rack. A small cookie scoop helps make even cookies.
The Simple Steps to Follow
- Preheat the oven to 350°F (175°C).
- Cream the sugar and butter until light and fluffy.
- Add the egg, lemon juice, and lemon zest and mix well.
- Whisk the flour, baking soda, and salt in a separate bowl.
- Gradually stir the dry mix into the wet mix until just combined.
- Fold the blueberries into the dough very gently.
- Drop spoonfuls of dough onto a parchment-lined baking sheet.
- Bake for 10 to 12 minutes until the edges are lightly golden.
- Let the cookies cool a few minutes on the sheet, then move to a wire rack to finish cooling.
Healthy Twists on a Classic
I like to make a few small swaps to lighten the cookies. Use half whole wheat flour, replace half the sugar with applesauce, or add a bit of Greek yogurt for moisture. For a protein boost try a recipe like my lemon blueberry cottage cheese muffins for more ideas on mixing fruit and dairy.
Serving Suggestions From My Table
I serve these cookies warm with a cup of tea or a simple lemon glaze on top for extra shine. For a fun brunch board add them next to toast or a fruit loaf, like my lemon blueberry sourdough bread recipe, and some soft cheese.
Getting It Just Right
Mix just until the dry ingredients disappear to keep the cookies tender. Fold the fruit with care so the berries do not bleed too much. Watch the oven near the end and pull the cookies when the edges turn light gold.
How to Store Leftovers
Keep cooled cookies in an airtight container at room temperature for up to two days. For longer storage place them in the fridge for up to a week or freeze in a sealed bag for up to three months.
Enjoy Every Moment
I love how baking brings people together. Take your time, enjoy the lemon scent, and share a warm cookie with someone you love.
A Few Common Questions
Can I use frozen blueberries in Lemon Blueberry Cookies?
Yes. I use frozen berries all the time. Do not thaw them first and fold them in gently to stop the dough from turning blue.
Can I make Lemon Blueberry Cookies ahead of time?
Yes. I make the dough and chill it for up to 24 hours, then bake when I am ready. You can also freeze baked cookies and warm them briefly before serving.
How do I prevent my Lemon Blueberry Cookies from getting soggy?
I pat the berries dry if they are wet and fold them in gently. Bake until the edges are set and move cookies to a rack to cool so steam does not soften them.
Print
Lemon Blueberry Cookies
- Total Time: 27 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Soft and bright cookies bursting with blueberries and a hint of lemon, perfect for any occasion.
Ingredients
- 1 cup sugar
- 1/2 cup butter, softened
- 1 egg
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup blueberries (fresh or frozen)
Instructions
- Preheat the oven to 350°F (175°C).
- Cream the sugar and butter until light and fluffy.
- Add the egg, lemon juice, and lemon zest and mix well.
- Whisk the flour, baking soda, and salt in a separate bowl.
- Gradually stir the dry mix into the wet mix until just combined.
- Fold the blueberries into the dough very gently.
- Drop spoonfuls of dough onto a parchment-lined baking sheet.
- Bake for 10 to 12 minutes until the edges are lightly golden.
- Let the cookies cool a few minutes on the sheet, then move to a wire rack to finish cooling.
Notes
Mix just until the dry ingredients disappear to keep the cookies tender. Fold the fruit with care to prevent bleeding.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 10g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: cookies, lemon, blueberry, dessert, baking