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Home » Desserts » Lemon Blueberry Cookies

Lemon Blueberry Cookies

Sep 18, 2024 · by Valentina · 16 Comments

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Lemon Blueberry Cookies make the magical and classic lemon-blueberry combination shine. This trusted year-round recipe can be made with fresh or frozen blueberries, and the soft and chewy texture is nothing short of dreamy. Enjoy them with your morning coffee, for an afternoon snack, and of course for an after dinner dessert.

Cream-colored plate on top of a blue-rimmed plate with layered lemon blueberry cookies.

The flavors of tangy lemon and sweet juicy blueberries fill these utterly delicious, soft and chewy cookies.

There is a secret easy "trick" in this recipe that's similar to the trick in my cinnamon cookies with raisins, that make these blueberry lemon cookies a notch above all others.

The trick: The lemon zest is first rubbed into sugar to release its natural oils, and this is then steeped in melted butter. These two things combined intensify the lemon flavor.

I think you're going to love them!

Jump to:
  • The Key Ingredients
  • How to Make Lemon Blueberry Cookies
  • Variations
  • Can you substitute regular flour with gluten-free flour in cookie recipes?
  • How to Store Them
  • More Blueberry and Lemon Desserts
  • Lemon Blueberry Cookies Recipe

The Key Ingredients

Loose fresh blueberries and small pile of lemon zest on a wooden cutting board.

With many basic ingredients like white and brown sugar, flour, baking soda, baking powder, vanilla, salt butter and eggs, it's likely you already have most of them in your pantry and fridge.

  • fresh blueberries - Look for blueberries with smooth skin that are deep purple to almost black in color. Fresh blueberries are always my first choice, but you can substitute with frozen or dried. A bit smaller in size frozen wild blueberries are excellent. If you use either of the frozen blueberries, thaw them first, and if there's excess liquid, drain them also.
  • lemon zest - The amount of lemon zest is key for the lemon flavor to shine through, so don't use less than the listed amount.
Top view of a stack of lemon cookies with blueberries with blueberries and lemon slices around them.

How to Make Lemon Blueberry Cookies

- Line a baking sheet with parchment paper and set it aside.

- Combine the lemon zest with ¼ cup of the granulated sugar and use your fingers to rub the zest into the sugar. This intensifies the lemon flavor by bringing the natural oils to the surface.

Small pile of lemon zest on a wooden cutting board with a microplane zester beside it.
Small pile of lemon sugar on a wooden cutting board.

- Add the butter to a small saucepan with the lemon sugar blend and the vanilla. Turn the heat to low to melt the butter. Once it's completely melted, turn off the heat and let it sit for about 10 minutes.

Chunks of butter, lemon sugar and vanilla in a cream-colored pot.
Melted butter with lemon zest and a mixing spoon in a cream-colored pot.

- In a large mixing bowl, combine the flour, baking powder, baking soda and salt. Whisk to blend and then gently combine it with the blueberries. This will help them not all sink to the bottom of the cookies.

- In another mixing bowl, combine the brown sugar and remaining granulated sugar with the melted butter-zest mixture. Mix it well, add the egg and mix until smooth.

- Make a well in the flour bowl and pour the wet ingredients into it. Use a rubber spatula to get every last bit. Then gently fold the two together.

Bowl containing flour mixed with blueberries.
Bowl of combined wet ingredients for batter including melted butter.
Bowl of blueberry lemon cookie batter.

Recipe Tip: If you really want to intensify the lemon flavor, add a teaspoon of pure lemon extract or lemon oil.

- Use a 1 ½-inch cookie scoop to scoop the cookie dough into balls -- the bottom of each one should be leveled off. At this point, they can be place close together.

Several balls of blueberry cookie dough on a parchment lined baking sheet.

- Gently cover with plastic wrap and refrigerate for at least 1 hour.

Recipe Tip: Don't skip or shorten the refrigeration time, if you do, the cookies will spread more.

- About 15 minutes before you're ready to bake, preheat the oven to 350°F and line a a couple of baking sheets with parchment paper. Set aside.

- Add the now refrigerated balls of dough to the new parchment-lined baking sheet. They should be spaced a few inches apart. You should have about 9 per sheet.

- Bake in the preheated 350°F oven for about 14 minutes, turning them about halfway through.

Recipe Tip: These are soft cookies. If you let the cookies go a couple of extra minutes in the oven, they'll be crisper and slightly more firm.

9 balls of blueberry-lemon cookie dough on a parchment-lined baking sheet.
9 Baked Blueberry-Lemon Cookies on a parchment-lined baking sheet.

- Repeat until you've baked all of them.

- Let them cool on the baking sheets for about 10 minutes, then transfer them to a cooling rack. If you don't have cooling/baking racks, just cool the cookies on the baking sheets.

12 lemon-blueberry cookies cooling on a baking rack.

Variations

  • If you want to add chocolate chips, white chocolate is lovely with lemon and blueberry. I also recently spotted cream cheese chips and lemon chips, which, if you can find them, would be fun. (I would add about 1 cup.)
  • Glaze the cookies. You can follow the recipe for the glaze that's drizzled over my Cranberry Orange Cake. Just substitute the orange juice with lemon juice and omit the liqueur -- or not. 😉

Can you substitute regular flour with gluten-free flour in cookie recipes?

Yes, but results could vary a bit. For the best gluten-free version of these cookies, substitute with Cup4Cup Multipurpose Gluten-Free flour.

Stack of three lemon cookies with blueberries with one on top broken in half.

How to Store Them

  • Once they're completely cooled, the lemon blueberry cookies can be stored in an airtight container, at room temperature a day or so. Since they contain fresh fruit, they will loose their crispness a bit faster than other cookies. ,
  • If you don’t plan to serve them within the first day after baking them, you can freeze them.
  • They can be kept frozen in an air-tight container for up to a month. (Longer is okay, but the longer they’re frozen, the more moisture they’ll loose.)

More Blueberry and Lemon Desserts

  • Top view of whole Gluten-Free Meyer Lemon Cake with Olive Oil on a white plate on a red cloth.
    Gluten-Free Meyer Lemon Olive Oil Cake
  • Several mini pavlova nests filled with fresh berries, whipped cream and a mint leaf, on a baking sheet.
    Mini Pavlovas with Lemon and Beries
  • One slice of meyer lemon flan on a white plate with a twisted lemon slice.
    Meyer Lemon Flan Recipe
  • Several Meyer Lemon Crinkle Cookies surrounded by lemons.
    Meyer Lemon Crinkle Cookies

I hope you love every last crumb!

Cream-colored plate on top of a blue-rimmed plate with layered lemon blueberry cookies.

Lemon Blueberry Cookies Recipe

Valentina K. Wein
Lemon Blueberry Cookies make the magical and classic lemon-blueberry combination shine. This trusted year-round recipe can be made with fresh or frozen blueberries, and the soft and chewy texture is nothing short of dreamy. Enjoy them with your morning coffee, for an afternoon snack, and of course for an after dinner dessert.
Makes about 2 dozen / Serving size: about 2 cookies
*Please note that batter needs to refrigerate for 1 hour before baking.
5 from 6 votes
Print
Prep Time 20 minutes mins
Cook Time 14 minutes mins
Total Time 34 minutes mins
Course Dessert
Cuisine American
Servings 12
Calories 340 kcal

Equipment

  • microplane zester
  • sheet pans
  • parchment paper
  • cookie/ice cream scoop

Ingredients
 
 

  • ¼ cup packed lemon zest
  • ½ cup granulated sugar, divided
  • 1 cup unsalted butter
  • 1 tablespoon pure vanilla extract
  • 2⅓ cups all-purpose flour
  • ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon Kosher salt (or ¼ teaspoon table salt)
  • 2¼ cups fresh blueberries, washed and dried
  • 1 cup packed light brown sugar
  • 1 large egg

Instructions
 

  • Line a sheet pan with parchment paper. Set aside.
  • Prepare the lemon zest with butter and vanilla. Combine the lemon zest with ¼ cup of the granulated sugar and use your fingers to rub the zest into the sugar. This intensifies the lemon flavor by bringing the natural oils to the surface.
    Add the butter to a small saucepan with the lemon sugar blend and the vanilla. Turn the heat to low to melt the butter. Once it's completely melted, turn off the heat and let it sit for about 10 minutes.
  • Make the batter. In a large mixing bowl, combine the flour, baking powder, baking soda and salt. Whisk to blend and then gently combine it with the blueberries. This will help them not all sink to the bottom of the cookies.
    In another mixing bowl, combine the brown sugar and remaining granulated sugar with the melted butter-zest mixture. Mix it well, add the egg and mix until smooth.
    Make a well in the flour bowl and pour the wet ingredients into it. Use a rubber spatula to get every last bit. Then gently fold the two together.
  • Shape and refrigerate. Use a 1½-inch cookie scoop to scoop the cookie dough into balls -- the bottom of each one should be leveled off. At this point, they can be placed close together. Gently cover with plastic wrap and refrigerate for at least 1 hour.
  • Bake. About 15 minutes before you're ready to bake, preheat the oven to 350°F and line another couple of baking sheets with parchment paper. Set aside.
    Add the now refrigerated balls of dough to the new parchment-lined baking sheets. They should be spaced a few inches apart. You should have about 9 per sheet.
    Bake in the preheated 350°F oven for about 14 minutes, turning them about halfway through. Repeat until you've baked all of them.
  • Cool. Let them cool on the baking sheets for about 10 minutes, then transfer them to a cooling rack.

NOTES

Nutritional information is only an estimate.

NUTRITION

Calories: 340kcal | Carbohydrates: 48g | Protein: 3g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 156mg | Potassium: 91mg | Fiber: 3g | Sugar: 30g | Vitamin A: 510IU | Vitamin C: 3mg | Calcium: 54mg | Iron: 1mg
Keywords unique cookie recipes, best lemon desserts, cookies with berries
Have you tried this recipe?I'd love to see it on Instagram! Tag me at @cookingontheweekends or leave a comment & rating below.

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Reader Interactions

Comments

  1. angiesrecipes

    September 14, 2023 at 4:18 am

    My husband is going to LOVE these cookies. Cute natural purple colour from the berries is just beautiful.
    angiesrecipes

    Reply
    • Valentina

      September 18, 2023 at 8:13 pm

      Thank you so much, Angie. Hope they're a hit! 🙂 ~Valentina

      Reply
  2. Dawn

    September 15, 2023 at 10:28 am

    5 stars
    Wow, this is my kinda combo! These look divine, Valentina and I bet they taste even better. I can only imagine how good they smell as they bake too. Perfect weekend baking project right there. 🙂

    Reply
    • Valentina

      September 18, 2023 at 8:43 pm

      Thanks, Dawn. Baking cookies is always the best on the weekends, and I love the way the house takes on the scent. Delicious. 🙂 ~Valentina

      Reply
  3. Ben | Havocinthekitchen

    September 19, 2023 at 3:45 pm

    5 stars
    I agree - the combination of blueberries and lemon is magical (and let's not forget about white chocolate!) Loving the beautiful purple hues of the cookies, too.

    Reply
    • Valentina

      October 10, 2023 at 11:37 pm

      Thanks so much, Ben. Happy you like the purple hues -- I love all of the purple on your site! 🙂 ~Valentina

      Reply
  4. Raymund | angsarap.net

    September 27, 2023 at 4:29 pm

    5 stars
    These Lemon Blueberry Cookies sound like a burst of flavor in every bite! The combination of fresh blueberries, zesty lemon, and white chocolate chips must make for a delightful treat. Thanks for sharing this scrumptious recipe!

    Reply
    • Valentina

      October 10, 2023 at 11:39 pm

      Delightful, indeed. Thanks for visiting my site, Raymund. 🙂 ~Valentina

      Reply
  5. Liz

    September 28, 2023 at 9:54 am

    Mmmm...I love trying new cookie recipes and these are calling my name!! The addition of lemon and white chocolate must make these beauties impossible to resist!!!

    Reply
    • Valentina

      October 10, 2023 at 11:42 pm

      HI, Liz! I hope you love them. 🙂 ~Valentina

      Reply
  6. Barry

    October 22, 2023 at 5:31 pm

    5 stars
    Another keeper,I was blessed to be able to pick fresh wild blueberry's

    Reply
    • Valentina

      October 23, 2023 at 10:39 am

      Hi Barry. Thank you! So great you were able to pick your own. Nothing better than growing you own food -- or having a place/friend nearby who does. I bet the cookies were better than ever with freshly picked berries. Enjoy. 🙂 ~Valentina

      Reply
  7. Jill Colonna

    June 07, 2024 at 2:57 am

    5 stars
    Adore blueberry and lemon and love that your recipe is packed with blueberries! So delicious and full of flavour.

    Reply
    • Valentina

      June 10, 2024 at 2:49 pm

      Thank you, Jill! Hope you love them! 🙂 ~Valentina

      Reply
  8. Cathy

    June 07, 2024 at 2:50 pm

    5 stars
    I am making these for a purple rain anniversary rooftop movie party. The color is perfect and I know the taste is going to be fabulous.

    Reply
    • Valentina

      June 10, 2024 at 2:48 pm

      Hi Cathy! Sound like a fun party -- what a great idea. Hope the cookies fit right in. 🙂 ~Valentina

      Reply

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Hi, I'm Valentina, certified chef, owner, recipe developer and photographer at Cooking on the Weekends. I'm also a mom of two boys and a Los Angeleno. I use seasonal whole foods to create unique and comforting recipes for casual entertaining.

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