There’s something about the combination of lemon and blueberry that just feels like springtime in a bite. These Lemon Blueberry Cookies are bright, soft, and bursting with juicy berries and citrusy zing—like your favorite lemon loaf and blueberry muffin had a cookie baby. I first started baking these cookies one rainy afternoon when I was craving something sunny and sweet. I remember pulling out a bag of frozen blueberries and spotting lemons on the counter, and it hit me: why not put those fresh, zippy flavors into a soft, buttery cookie?

What followed was a batch of cookies so tender and flavorful, they barely made it to the cooling rack before half were gone. Whether you’re making these for a weekend brunch, an after-dinner treat, or just because you need a little pick-me-up during the week, this recipe will deliver every time. These cookies are also beautiful to look at—with deep purple bursts from the berries and a drizzle of lemon glaze that gives them a glossy, bakery-worthy finish.

They’re not just cookies—they’re little bites of joy, perfect for sharing (or not, no judgment).

Why You’ll Love This Recipe:

• Soft and chewy with crispy edges – The perfect texture combo.
• Bright, fresh flavor – The lemon zest and juice balance the sweetness perfectly.
• Quick and easy – No chill time needed, and they come together in under an hour.
• Use fresh or frozen blueberries – Whatever you’ve got on hand works.
• Great for spring or summer gatherings – Or when you just need sunshine in cookie form.

INGREDIENTS YOU’LL NEED:

• ½ cup (113g) unsalted butter, softened
• ¾ cup (150g) granulated sugar
• 1 large egg
• 1 tbsp lemon juice (freshly squeezed)
• 1 tbsp lemon zest (from about 1 lemon)
• 1 ½ cups (180g) all-purpose flour
• ¼ tsp baking soda
• ¼ tsp baking powder
• ¼ tsp salt
• 1 cup (150g) fresh or frozen blueberries
• ¼ cup (30g) powdered sugar (for lemon glaze)
• 1-2 tsp lemon juice (for lemon glaze)

HOW TO MAKE LEMON BLUEBERRY COOKIES:

STEP-BY-STEP INSTRUCTIONS:

Step 1: Cream the butter and sugar
Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper. In a large mixing bowl, cream together the softened butter and granulated sugar. You want the mixture to look light and fluffy—this is where the cookies get their soft, tender base.

Step 2: Add egg, lemon juice, and zest
Crack in the egg, then pour in the lemon juice and zest. Stir until fully combined. This part smells absolutely amazing—fresh lemon just wakes everything up.

Step 3: Mix dry ingredients
In another bowl, whisk together the flour, baking soda, baking powder, and salt. Slowly add the dry ingredients into the wet mixture, stirring just until combined. Don’t overmix—you want to keep the cookies tender.

Step 4: Fold in the blueberries
Gently fold in the blueberries. If you’re using frozen berries, don’t thaw them—just toss them in straight from the freezer to avoid turning the dough purple.

Step 5: Scoop and bake
Scoop the dough into 1 ½ tablespoon-sized balls (or use a medium cookie scoop) and place them a couple inches apart on the baking sheet. Bake for 11–13 minutes, or until the edges are set and just lightly golden. The centers will look slightly soft—that’s perfect.

Step 6: Make the lemon glaze
While the cookies cool, mix together the powdered sugar and lemon juice to form a smooth glaze. Drizzle it over the cooled cookies for an extra burst of sweet-tart goodness.

HELPFUL TIPS:

• Room temp butter is key – It creams better and helps with the soft texture.
• Don’t overmix the dough – Overworking the flour can lead to tough cookies.
• Frozen blueberries? No problem! – Just mix them in straight from the freezer to avoid streaking.
• Cool before glazing – If the cookies are too warm, the glaze will melt right off.
• Add a bit of cornstarch – For an extra tender bite, you can sub 1 tbsp of flour with cornstarch.

DETAILS:

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 30 minutes
• Yield: 16–18 cookies
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

NOTES:

These cookies are very forgiving—great for casual bakers or first-timers. You can also play around with citrus (try orange zest!) or even swap the blueberries for raspberries for a fun twist.

NUTRITIONAL INFORMATION: (Per cookie, approximate)

• Calories: 140
• Fat: 6g
• Saturated Fat: 3.5g
• Carbohydrates: 20g
• Sugar: 12g
• Protein: 1.5g
• Fiber: 0.5g

FREQUENTLY ASKED QUESTIONS:

Can I use dried blueberries?
Yes, though the texture and flavor won’t be as juicy. If using dried, soak them in warm water for 10 minutes and pat dry before adding.

Do I need to chill the dough?
Nope! These cookies are designed to be quick and easy, with no chill time required.

Can I make these gluten-free?
Yes, just substitute a good 1:1 gluten-free flour blend. Make sure it includes xanthan gum for best results.

How do I prevent blueberries from bleeding into the dough?
If using frozen berries, don’t thaw them. You can also toss them in a little flour before folding them into the dough.

STORAGE INSTRUCTIONS:

Store cookies in an airtight container at room temperature for up to 4 days. They also freeze beautifully—just freeze in a single layer, then transfer to a bag. Thaw at room temperature or gently warm in the microwave for a fresh-from-the-oven feel.

Related Recipes

If you liked this recipe, you’ll definitely enjoy these other fruity, cozy treats:

• Blueberry Cheesecake Rolls
• Blueberry Crumble Cheesecake
• Lemon Blueberry Lasagna
• Blueberry Chocolate Cheesecake: A Decadent Fusion of Flavors

Conclusion

These Lemon Blueberry Cookies are like a little reminder that even the simplest ingredients can come together to create something truly special. Whether you’re baking for a crowd or just a sweet afternoon treat for yourself, they’re the kind of cookie that brings a smile with every bite. The burst of berries, the bright citrus, the buttery base—it all just works.

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