Lemon Blueberry Cookies Recipe
Bright, zesty, and bursting with juicy fruit, this Lemon Blueberry Cookies Recipe is a true celebration of summer in every bite. Imagine soft, cake-like cookies with golden edges, sweet pops of blueberry, and a sunny hint of fresh lemon—these are the treats you’ll want to make for picnics, brunches, or simply to brighten an ordinary afternoon. With a handful of pantry staples and a few fresh ingredients, you can whip up a batch of these delightful cookies that taste like they came straight from a cozy bakery. Whether you’re a lemon lover or a blueberry devotee, these cookies are guaranteed to steal the show!
Ingredients You’ll Need
Making this Lemon Blueberry Cookies Recipe is all about using simple, wholesome ingredients that shine together. Each component brings something special to the table—be it flavor, texture, or that beautiful pop of color.
- All-purpose flour: Provides the structure for your cookies, keeping them soft but not crumbly.
- Baking soda: Gives just the right amount of lift, making your cookies perfectly tender.
- Salt: Enhances all the bright flavors and balances the sweetness.
- Unsalted butter (softened): Adds rich flavor and creates that irresistible soft, chewy crumb.
- Granulated sugar: Sweetens the cookies and helps them achieve just the right golden color.
- Large egg: Binds everything together and adds to the cookies’ lovely texture.
- Lemon zest: Packs a punch of citrus aroma and flavor—don’t skip it for maximum zing!
- Fresh lemon juice: Provides extra brightness and tang to complement the blueberries.
- Vanilla extract: Adds warmth and depth, balancing the citrus notes.
- Fresh blueberries (or frozen, not thawed): Juicy bursts of fruit in every bite; if using frozen, add straight from the freezer to prevent color bleeding.
- Cornstarch (optional, for coating blueberries): Helps keep the blueberries from bleeding into the dough, so your cookies stay picture-perfect.
How to Make Lemon Blueberry Cookies Recipe
Step 1: Prep Your Baking Sheet
Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to make cleanup a breeze and to ensure your cookies bake evenly every time. This little step guarantees your cookies won’t stick and will have those beautiful golden bottoms we all love.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. This helps distribute the leavening agent and salt evenly throughout the flour, so your cookies rise just right and have consistent flavor in every bite.
Step 3: Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light, creamy, and fluffy. This step is key for creating that soft, melt-in-your-mouth texture in the finished cookies. Take your time—creaming usually takes about 2–3 minutes.
Step 4: Add Wet Ingredients
Crack in the egg, then add the lemon zest, fresh lemon juice, and vanilla extract. Beat until everything is thoroughly combined and the mixture smells delightfully citrusy. This is where the magic of the Lemon Blueberry Cookies Recipe truly starts to come alive!
Step 5: Combine Wet and Dry Mixtures
Gradually add your flour mixture to the wet ingredients, mixing just until a soft dough forms. Avoid over-mixing to keep your cookies tender and soft.
Step 6: Fold in the Blueberries
If you want to keep your cookies looking bakery-perfect, toss your blueberries in cornstarch before folding them gently into the dough. This helps prevent the berries from releasing too much juice and turning your dough a purple-blue color. Fold carefully to avoid crushing the berries.
Step 7: Scoop and Bake
Using a cookie scoop or spoon, drop tablespoon-sized portions of dough onto your prepared baking sheet, spacing them about 2 inches apart. Pop them into the oven and bake for 12–14 minutes, until the edges are lightly golden and the centers are just set. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Now, try to resist eating them all at once!
How to Serve Lemon Blueberry Cookies Recipe
Garnishes
A simple drizzle of lemon glaze—made by whisking together powdered sugar and a splash of lemon juice—takes these cookies from delicious to dazzling. For an extra touch, sprinkle a little lemon zest on top right before serving. If you’re feeling fancy, a dusting of powdered sugar is always a classic.
Side Dishes
These cookies pair beautifully with a cup of hot tea, cold milk, or even a scoop of vanilla ice cream. For a brunch spread, serve them alongside fresh fruit salad or a creamy yogurt parfait. The balance of tart lemon and sweet blueberries is a crowd-pleaser with just about anything.
Creative Ways to Present
Try stacking the cookies high on a tiered cake stand for a party-ready centerpiece, or wrap up a few in a clear cellophane bag tied with ribbon for a sweet homemade gift. For a picnic, pack them in a tin lined with parchment—easy to transport and even easier to share!
Make Ahead and Storage
Storing Leftovers
Keep your Lemon Blueberry Cookies Recipe fresh by storing any leftovers in an airtight container at room temperature. They’ll stay soft and delicious for up to three days—if they last that long!
Freezing
These cookies freeze beautifully. Once cooled completely, arrange them in a single layer in a freezer-safe container, separating layers with parchment paper. They’ll keep for up to two months—just thaw at room temperature when you’re ready to enjoy.
Reheating
If you love warm cookies, pop a few in the microwave for 10–15 seconds to bring back that just-baked softness. They’ll taste like they just came out of the oven, with all the bright lemony aromas wafting through your kitchen once again.
FAQs
Can I use frozen blueberries in this Lemon Blueberry Cookies Recipe?
Absolutely! Just add them to the dough straight from the freezer and don’t thaw them first. This helps prevent extra juice from seeping into the dough and keeps your cookies from turning purple.
What’s the best way to zest a lemon?
A microplane or fine grater works best. Be sure to only zest the yellow part of the skin; the white pith underneath can be bitter. Always zest before you juice your lemon for maximum flavor!
Can I make the dough ahead of time?
Yes! You can prepare the dough and chill it, covered, in the fridge for up to 24 hours. Just let it sit at room temperature for about 10 minutes before scooping, as it may firm up when cold.
Why coat blueberries in cornstarch?
Tossing the blueberries in cornstarch helps absorb some of their moisture, so they don’t bleed color into the dough. This keeps your cookies looking beautiful and bakery-worthy.
How do I know when the cookies are done?
The cookies are ready when the edges are lightly golden and the centers look set but not dry. They’ll continue to firm up a bit as they cool, so don’t overbake for the best soft texture.
Final Thoughts
If you’re looking for a treat that’s as cheerful as it is delicious, this Lemon Blueberry Cookies Recipe truly delivers. Bursting with fresh flavors and just the right amount of sweetness, it’s the kind of recipe you’ll want to make again and again. Give it a try, share with friends, and let these cookies become a new favorite in your kitchen!
Print
Lemon Blueberry Cookies Recipe
- Total Time: 29 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These Lemon Blueberry Cookies are a delightful combination of tangy lemon zest and juicy blueberries, baked into soft, flavorful cookies perfect for a summer treat or anytime dessert. With a light and tender crumb, these cookies offer a refreshing twist on classic blueberry cookies, enhanced by the bright citrus notes of fresh lemon juice and zest.
Ingredients
Dry Ingredients
- 1 ¾ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- ½ cup unsalted butter (softened)
- ¾ cup granulated sugar
- 1 large egg
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
Fruit and Optional Coating
- 1 cup fresh blueberries (or frozen, not thawed)
- 2 tablespoons cornstarch (optional, for coating blueberries to prevent bleeding)
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening and seasoning throughout the dough.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, which helps create a tender cookie texture.
- Add Wet Flavors: Beat in the egg, lemon zest, fresh lemon juice, and vanilla extract until all ingredients are fully incorporated and the dough is smooth.
- Combine Dry and Wet Ingredients: Gradually mix the whisked dry ingredients into the wet mixture until a cohesive dough forms, ensuring no dry flour pockets remain.
- Prepare Blueberries: If using, toss the blueberries with cornstarch to lightly coat them, which helps prevent the blueberries from bleeding their color into the dough during baking.
- Fold in Blueberries: Gently fold the blueberries into the dough, being careful not to burst them and to evenly distribute the fruit throughout.
- Portion Dough: Using a cookie scoop or tablespoon, drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing each about 2 inches apart to allow for spreading.
- Bake Cookies: Bake the cookies in the preheated oven for 12–14 minutes, or until the edges are lightly golden and the centers are set but still soft.
- Cool: Let the cookies cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely for best texture and flavor.
Notes
- If using frozen blueberries, do not thaw before adding them to the dough to prevent excess moisture from affecting the batter consistency.
- For extra flavor, drizzle the cooled cookies with a simple lemon glaze made from powdered sugar mixed with fresh lemon juice.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 9 g
- Sodium: 70 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 0.5 g
- Protein: 1.5 g
- Cholesterol: 15 mg
