A Fresh, Zesty Treat for Every Occasion
These Blueberry Lemon Cookies are sure to be a hit at your next gathering or as a mid-week pick-me-up. With their bright citrus flavor and juicy bursts of blueberries, they bring a refreshing twist to your cookie repertoire!
Table of Contents
What Are Blueberry Lemon Cookies?
Blueberry Lemon Cookies are the ultimate balance of sweet and tart, blending the vibrant flavor of lemon with the juicy pop of fresh blueberries. These cookies are soft, buttery, and bursting with citrusy zest, making them the perfect dessert or afternoon snack. Whether you enjoy them warm from the oven or chilled with a drizzle of lemon glaze, these lemon blueberry cookies are a delightful way to celebrate the flavors of summer.
Ingredients for Blueberry Lemon Cookies
| Ingredient | Quantity | Notes |
| Unsalted butter (softened) | ½ cup | Provides richness and moisture |
| Granulated sugar | ¾ cup | Sweetens the cookies |
| Egg | 1 large | Room temperature for even mixing |
| Lemon zest | 1 tbsp | Adds fresh, zesty flavor |
| Fresh lemon juice | 2 tbsp | For a bright lemony taste |
| Vanilla extract | 1 tsp | Enhances flavor depth |
| All-purpose flour | 1 ½ cups | Provides structure for the cookies |
| Baking powder | 1 tsp | Helps the cookies rise |
| Baking soda | ½ tsp | Ensures a light, airy texture |
| Salt | ¼ tsp | Balances the sweetness |
| Fresh blueberries | ¾ cup | Juicy and sweet, adds bursts of flavor |
| Powdered sugar (for glaze) | ½ cup | Thickens the lemon glaze |
| Fresh lemon juice (for glaze) | 2 tbsp | For a tangy lemon glaze |
Essential Kitchen Tools
- Mixing bowls
- Electric mixer or whisk
- Zester for fresh lemon zest
- Measuring cups and spoons
- Baking sheet
- Parchment paper
- Cooling rack
- Cookie scoop or tablespoon
How to Make Blueberry Lemon Cookies
Step 1: Preheat the Oven
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 2: Cream the Butter and Sugar
- In a large mixing bowl, beat the softened butter and sugar together until light and fluffy, about 2-3 minutes.
Step 3: Add Wet Ingredients
- Beat in the egg, lemon zest, lemon juice, and vanilla extract until well combined.
Step 4: Mix the Dry Ingredients
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Step 5: Fold in the Blueberries
- Gently fold the blueberries into the dough, being careful not to crush them. This keeps the blueberries whole and ensures they don’t bleed too much into the dough.
Step 6: Scoop and Bake
- Using a cookie scoop or tablespoon, drop rounded spoonfuls of dough onto the prepared baking sheet, leaving space between each cookie. Bake for 12-14 minutes or until the edges are lightly golden.
Step 7: Prepare the Lemon Glaze
- While the cookies cool, whisk together the powdered sugar and lemon juice to make the glaze. Once the cookies are fully cooled, drizzle the glaze over the tops for an extra burst of lemon flavor.
Tips for the Best Lemon Blueberry Cookies
- Use fresh blueberries: Fresh blueberries provide the best texture and flavor, but you can use frozen ones if needed. Just be sure to thaw and drain them well.
- Chill the dough: If your dough feels too soft, refrigerate it for 30 minutes before baking to help the cookies hold their shape.
- Zest first: Zest the lemon before juicing it to make sure you get all the essential oils from the peel, adding an extra boost of citrus flavor.
- Don’t overmix: After adding the flour, mix the dough just until combined to keep the cookies soft and tender.
Serving Suggestions
- With tea or coffee: These cookies pair wonderfully with a hot cup of tea or coffee, perfect for an afternoon snack or dessert.
- Chilled in the fridge: Serve the cookies chilled for a refreshing treat on a hot day.
- With ice cream: For an indulgent dessert, enjoy these cookies alongside a scoop of vanilla ice cream.
Nutritional Information
Per Cookie (based on 20 cookies):
- Calories: 120 kcal
- Fat: 5g
- Carbohydrates: 18g
- Sugar: 10g
- Protein: 1g
- Fiber: 1g
Recipe Variations
- Add white chocolate chips: Fold in ½ cup of white chocolate chips for a sweeter variation that pairs beautifully with the tart blueberries.
- Make them gluten-free: Substitute the all-purpose flour with a gluten-free flour blend for a gluten-free version.
- Lemon-lime twist: Swap half of the lemon juice with lime juice for a tangy twist that adds complexity to the flavor.
Who Should Skip This Recipe?
- Those with citrus allergies: If you’re allergic to citrus fruits, you’ll want to skip this recipe due to the use of fresh lemon juice and zest.
- Low-sugar diets: These cookies are sweetened with sugar, making them unsuitable for those on low-sugar or sugar-free diets.
- Low-carb diets: The recipe uses flour and sugar, which may not fit into low-carb meal plans.
FAQ
1. Can I use frozen blueberries instead of fresh?
Yes, you can use frozen blueberries, but be sure to thaw and drain them before adding to the dough to avoid excess moisture.
2. How should I store these cookies?
Store your Blueberry Lemon Cookies in an airtight container at room temperature for up to 3 days. You can also refrigerate them for up to a week.
3. Can I make the dough ahead of time?
Absolutely! You can refrigerate the cookie dough for up to 24 hours before baking. Just let it sit at room temperature for 10-15 minutes before scooping.
What Do You Think?
Have you tried making Blueberry Lemon Cookies? Let me know how they turned out in the comments below! Did you enjoy the zesty lemon flavor paired with the juicy blueberries? I’d love to hear your thoughts and any fun variations you tried. If you’re a fan of these, check out my other lemon and blueberry cookies recipes for more inspiration!
Also check out my other cookie recipes, classic cookies, family cookies, cookies made for kids, and quick and easy cookie recipe categories for further inspiration and ideas!