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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