Description

These lemon blueberry cookies are soft, chewy, and bursting with fresh citrus flavor and juicy blueberries. Made with simple ingredients, they deliver the perfect balance of sweet and tangy flavors in every bite. Whether you’re baking for a family gathering, a bake sale, or just a cozy treat at home, these cookies are easy to make and completely irresistible! Serve them with a cup of tea, coffee, or a scoop of vanilla ice cream for the ultimate dessert experience.

Ingredients

Scale

Ingredients

Dry Ingredients

2 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt

Wet Ingredients

¾ cup unsalted butter, softened
1 cup granulated sugar
¼ cup brown sugar
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
2 tablespoons fresh lemon juice
1 tablespoon lemon zest

Add-Ins

1 cup fresh or frozen blueberries (if using frozen, do not thaw)
1 tablespoon flour (for coating blueberries)

Optional Lemon Glaze

1 cup powdered sugar
2 tablespoons fresh lemon juice
½ teaspoon lemon zest

Instructions

Preheat the Oven – Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Mix the Dry Ingredients – In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Cream the Butter and Sugar – In a large mixing bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy.
Add the Wet Ingredients – Mix in the egg, egg yolk, vanilla extract, lemon juice, and lemon zest until fully combined.
Combine the Mixtures – Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the Blueberries – Toss the blueberries with 1 tablespoon of flour, then gently fold them into the cookie dough using a spatula.
Scoop the Dough – Drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake the Cookies – Bake for 10-12 minutes, or until the edges turn golden while the centers remain soft.
Cool and Drizzle with Glaze (Optional) – Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack. If using the lemon glaze, drizzle it over the cookies once they are completely cool.

Notes

For extra lemon flavor, increase the lemon zest to 1 ½ tablespoons.
If using frozen blueberries, do not thaw them before adding to the dough, as this prevents excess moisture.
For softer cookies, slightly underbake them and allow them to cool on the baking sheet for a few minutes before transferring to a wire rack.
Want a crunchier texture? Add 2 tablespoons of cornstarch to the flour mixture for a lighter, crispier cookie.

Storage: Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. For long-term storage, freeze for up to 3 months.

Prep Time: 15
Cook Time: 10
Category: Breakfast
Method: Baking
Cuisine: American

Keywords: lemon blueberry cookies, homemade cookies, blueberry lemon dessert, easy cookie recipe, chewy cookies, fruit desserts, baking with lemon, soft cookies