These chewy Lemon Blueberry Cookies are made with dried blueberries & fresh lemon zest! They're the perfect flavor combo and can be made in only 30 minutes.
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These soft and chewy lemon blueberry cookies are packed with blueberries! These simple no-chill cookies are so easy to make and you only need 10 ingredients. Each cookie is bursting with fresh lemon flavor.
I’m usually a chocolate chip cookie girl but when spring and summer roll around I can’t get enough of blueberries! These lemon blueberry cookies are zesty and bright thanks to fresh lemon zest. Plus you’ll get blueberries in every bite. These blueberry cookies are perfect to welcome the warm weather!
If you are looking for more lemon recipes, look no further than my Lemon Bars (they're the best)!
Why You Need These Lemon Blueberry Cookies
- This is a no-chill cookie recipe, so you can be eating these lemon blueberry cookies in no time!
- You only need 10 simple ingredients, nothing too fancy here!
- We get natural lemon flavor from lemon zest, and then dried blueberries are stirred into the cookie dough.
- While I love making this blueberry cookie recipe in the spring and summer, because we’re using dried blueberries you can make them all year round!
Recipe Ingredients
Here are some notes on a few ingredients- please see the full ingredient list in the recipe card below!
- Dried Blueberries: you can find these in the dried fruit section at your local grocery store or Trader Joe’s!
- All-Purpose Flour: I’ve only tested these cookies with all-purpose flour.
- Butter: I usually use unsalted butter in my cookie recipes.
- Sugar: using a mixture of light brown sugar and granulated sugar will give you a soft and chewy middle but slightly crispy edges - perfect!
- Lemon Zest: lemons and blueberries are the perfect combination, so don’t leave this out!
Step-by-Step Instructions
Step 1: Preheat your oven to 350°Fahrenheit and line a baking sheet with parchment paper.
Step 2: In a medium bowl, whisk the flour with the baking soda and salt. Set aside.
Step 3: In another bowl, use an electric mixer to cream the butter with both sugars until light and fluffy. Add the vanilla extract, egg, and lemon zest and combine.
Step 4: Slowly add in the dry ingredients and mix until just combined. Use a rubber spatula to fold in the blueberries.
Step 5: Scoop the cookie dough out with a medium cookie scoop or a spoon, you want each cookie dough ball to be about 1.5 tablespoons.
Step 6: Place the cookie dough balls on the prepared baking sheet and bake for 9-12 minutes. The edges should be golden but the middles will be slightly underdone. Let them cool on the baking sheet for 5-8 minutes and then transfer to a wire cooling rack to cool completely.
Frequently Asked Questions
I don’t recommend using fresh blueberries, but you can use frozen wild blueberries if you don’t have dried blueberries on hand! Add them straight to the cookie dough without thawing them.
You may have added too much flour or over-mixed the cookie dough. Stop stirring the cookie dough as soon as there are no more streaks of flour!
The edges will be a light golden brown and the middle will look slightly underbaked. You want to take them out of the oven when the middle is still underbaked because they’ll continue baking on the baking sheet for a few minutes! If you wait too long you won’t have soft and chewy cookies.
Tips and Tricks
- Get that cute bakery-style look by adding extra dried blueberries on top of each cookie dough ball before baking!
- To make these cookies even more bakery worthy, use a large biscuit cutter or round cookie cutter to scoot each cookie once it comes out of the oven. This is going to give you perfectly round cookies.
- Take your butter and egg out of the fridge an hour before you start baking, room-temperature ingredients will make all the difference when making these lemon blueberry cookies!
- Use a kitchen scale to measure out the flour, it is so easy to add too much flour which will give you dry cookies.
Storing & Freezing
Keep the cooled cookies in an airtight container at room temperature for up to 4-5 days.
Want to try more cookie recipes?
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📖 Recipe
Lemon Blueberry Cookies
Equipment
Ingredients
- 2¼ cup all-purpose flour spooned and leveled
- ¾ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter at room temperature
- ½ cup granulated sugar
- ½ cup light brown sugar packed
- 1 large egg at room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1 cup dried blueberries
Instructions
- Preheat the oven to 350° F. Line a baking sheet with parchment paper and set aside.
- In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
- In a separate large bowl, use an electric mixer to cream the butter and both sugars together until light and fluffy, about 1-2 minutes. Add the vanilla, egg, and lemon zest, mixing until combined.
- Gradually add in dry ingredients. Mix until everything is just combined. Use a rubber spatula to fold in the blueberries.
- Scoop dough onto the baking sheet with a cookie scoop (I used a medium cookie scoop, about 1.5 tbsp).
- Bake for 9-12 minutes, until the edges are lightly golden brown but the middle is still underdone. Let them sit on the pan for about 5-8 minutes and then transfer to a wire cooling rack to let them cool completely.
Notes
- Get that cute bakery-style look by adding extra dried blueberries on top of each cookie dough ball before baking!
- To make these cookies even more bakery worthy, use a large biscuit cutter or round cookie cutter to scoot each cookie once it comes out of the oven. This is going to give you perfectly round cookies.
- Take your butter and egg out of the fridge an hour before you start baking, room-temperature ingredients will make all the difference when making these lemon blueberry cookies!
- Use a kitchen scale to measure out the flour, it is so easy to add too much flour which will give you dry cookies.
Nutrition
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