Lemon Blueberry Cookies

These lemon blueberry cookies have a soft, tender, cake-like texture that is simply delightful. The tangy lemons perfectly complement the natural sweetness of juicy blueberries. With their vibrant flavors, these cookies are ideal for summer gatherings, as a sweet indulgent treat, or for sharing with your loved ones. Plus, they’re incredibly easy to make, making them a must-try recipe!

I love this time of year because it’s berry season! There’s nothing better than picking fresh berries from the garden and eating them while still warm from the sun. These lemon blueberry cookies are full of the flavors of summer. The bright, fresh lemon flavor pairs so well with blueberries. And the texture of these cookies is soft and tender, they almost melt in your mouth. I hope you enjoy them as much as I do!

Ingredients & Substitutions

• Blueberries: I used fresh blueberries but you can use frozen, unthawed blueberries. When using fresh blueberries make sure to wash and dry them completely to remove any excess moisture.
• Lemon zest: I used 2 medium lemons. Only use the outer yellow part of the lemon peel and not the white part, called the pith, underneath because it has a bitter taste.
• Butter: I use unsalted butter when baking. Different brands of butter use varying amounts of salt in salted butter. Using unsalted butter will help give uniform results when baking. If you’re using salted butter, reduce or eliminate any additional salt.
• All-purpose flour: Make sure to measure your flour correctly. The best way to measure flour is to weigh it. If you don’t have a scale, lightly spoon the flour into a measuring cup, then slide a knife across the top of the measuring cup to level it off and remove any excess flour.
• Milk: I used whole milk in this recipe.

See recipe card below for full ingredient measurements.

How to Make Lemon Blueberry Cookies

• Wash and dry the lemons and zest them using a zester. Set aside.
• Rinse the blueberries and pat them dry with a paper towel. Set aside.
• In a medium-sized bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and sugar on medium-high speed until it’s a light, pale yellow color and fluffy in texture, about 2 to 3 minutes.

• Add the egg, lemon zest, milk and vanilla, and beat on medium speed until well combined, scraping the bowl as needed.
• Add half of the flour mixture and mix on low until combined, scraping the sides of the bowl to make sure everything is combined. Add the rest of the flour mixture and mix until just combined.

• Gently fold in the fresh blueberries, being careful not to overmix and crush them.
• Refrigerate for at least 30 minutes.

• Preheat the oven to 350°F.
• Line 2 baking sheets with parchment paper.
• Using a 1-tablespoon sized cookie scoop or a large spoon, scoop the mixture from the bowl and drop onto the prepared baking sheet, spacing them about 2 inches apart. 
• Bake for 10-12 minutes, or until the edges are lightly golden brown.
• Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Expert Tips

• Measure the flour correctly: Lightly spoon the flour into a measuring cup, then slide a knife across the top of the measuring cup to level it off and remove any excess flour.
• Don’t overmix the batter: When combining the dry and wet ingredients, mix until just combined. Overmixing can result in tough cookies. The goal is to create a tender, soft texture that complements the tangy lemon and juicy blueberries.
• Avoid the pith: When zesting the lemon, make sure to avoid using the pith, the white part underneath the outer yellow skin, as it can add a bitter taste.
• Be gentle with the blueberries: Be careful when adding the blueberries to the cookie dough because they can break easily.
• Chill the dough: Refrigerating the dough before baking helps the cookies retain their shape and prevents them from spreading too much in the oven. It also enhances the flavors by allowing the ingredients to meld together.
• Use a cookie scoop: A cookie scoop makes it much easier to make the same size cookies which will also help them bake more evenly.

Storage

Because of the moisture from the blueberries, they’re at their best the day you bake them. But if you have any left over, store them in an airtight container in the fridge for up to 3 days. If you leave them at room temperature, the blueberries can make them a bit soggy. The cookies can also be frozen. Just put them in a freezer-safe bag and freeze for up to 3 months.

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• Hindbærsnitter (Danish Raspberry Bars)
• Swedish Blueberry Soup (Blåbärssoppa)

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