Lemon Blueberry Cookies

by Brittney

These soft and buttery cookies are bursting with fresh blueberries and bright citrusy flavor! Whip up a batch of chewy lemon blueberry cookies for an irresistibly sweet treat!

Featuring tart lemon and sweet blueberries, these perfectly balanced cookies are our favorite way to transition from winter to spring. With their light texture and bright flavor, these delicious treats will wake you from your winter hibernation to greet warmer days and sunshine!

stack of lemon cookies bursting with blueberries

lemon blueberry goodness!

In addition to our regular roundup of cookie ingredients, these treats get a fresh flavor boost from lemon and blueberries!

For the lemon flavor, I use a combination of lemon juice and lemon zest. The lemon juice should be freshly squeezed for optimal flavor. And the zest provides a more concentrated lemon flavor — less tart, but still intensely citrusy with an almost floral note. Just make sure to avoid the white part (pith) of the lemon when zesting as it can be bitter.

Fresh blueberries are ideal for this recipe. Frozen blueberries have too much excess moisture, which will affect the texture of your dough and make portioning out the cookies quite messy. 

ingredients to make lemon blueberry cookies

making the cookies

These cookies can be made in four easy steps:

  1. Cream the butter and sugar.
  2. Mix in the wet ingredients (lemon juice, lemon zest, eggs and vanilla extract).
  3. Mix in the dry ingredients (flour, baking soda, baking powder and salt).
  4. Fold in the blueberries and bake!

tips and tricks

Here are a few of our favorite tips and tricks to help you achieve cookie perfection:

  • Because it’s easy to over-measure flour when using measuring cups, we recommend using a kitchen scale. If using cups, make sure to use the spoon and level method. Lightly spoon flour into the measuring cup and then scrape off the excess with the back of a knife.
  • While these cookies have a nice citrusy flavor, you can also add a bit of lemon extract if you want a more intense lemon flavor.
  • The cookies are finished baking when they’re golden brown around the edges. Make sure to let them sit on the hot pan for 15 minutes to finish setting before transferring to a wire rack to cool completely.
tray of freshly baked cookies

lemon blueberry cookies: FAQs

Can I use frozen blueberries?

Frozen blueberries don’t work well in this recipe. They add additional moisture to the dough making it quite difficult to work with.

Do I have to chill the dough?

Yes, chilling the dough is necessary in this recipe. The additional liquid from the lemon juice creates a softer dough. Chilling the cookie dough makes handling the dough much easier and helps prevent over-spreading in the oven.

How long do these cookies keep?

Lemon blueberry cookies can be stored in an airtight container in the fridge for up to a week or in the freezer for about 3 months.

close up of cookies with sprinkle of sugar

For more cookie inspiration make sure to check out these recipes!

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stack of lemon cookies bursting with blueberries

lemon blueberry cookies

  • Author: Brittney
  • Prep Time: 15 minutes
  • Chill Time: 2 hours
  • Cook Time: 14 minutes
  • Total Time: 2 hours 29 minutes
  • Yield: 18


These soft and buttery cookies are bursting with fresh blueberries and bright citrusy flavor!


  • butter, softened ¾ c (170 g)
  • granulated sugar 1 c (200 g)
  • brown sugar ½ c (100 g)
  • lemon zest 1 lemon
  • fresh lemon juice 3 tbsp
  • eggs 2 large
  • vanilla extract 1 tsp
  • all-purpose flour 2 ⅔ c (330 g)
  • (spooned and leveled*)
  • baking soda ½ tsp
  • baking powder ½ tsp
  • salt 1 tsp
  • fresh blueberries 1.5 c (220 g)


  1. Cream the softened butter with the granulated sugar and brown sugar until smooth and fluffy.
  2. Mix in the lemon zest, lemon juice, eggs and vanilla extract.
  3. In a separate bowl, mix together the flour, baking soda, baking powder and salt. Add the dry ingredients to the wet and mix until combined.
  4. Fold in the blueberries.
  5. Cover and refrigerate for 2 hours.
  6. Preheat oven to 350 F (180 C) and line baking sheets with parchment paper.
  7. Portion out 18 cookies and shape into balls (they will flatten as they cook). Place on the prepared baking sheets about 3 inches (8 cm) apart.
  8. Bake for 14-16 minutes or until golden brown around the edges.
  9. Allow the cookies to rest on the pan for 15 minutes before removing to a wire rack to cool completely.


Measuring Flour: We highly recommend using a kitchen scale to measure flour. If measuring by volume, use the spoon and level method to avoid over-measuring the flour. Lightly spoon flour into the measuring cup until it’s completely full. Then run the back of a knife over the cup to gently scrape off any excess.

Storing: Store in an airtight container in the fridge for up to a week or in the freezer for up to 3 months.

  • Category: dessert
  • Method: baking
  • Cuisine: global

Keywords: lemon blueberry cookies, blueberry cookies

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1 comment

Jenn February 9, 2023 - 9:18 am



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