These lemon blueberry cookies are soft, chewy, and bursting with flavor in every bite. There’s something magical about the combination of blueberries and lemon—bright, juicy, and just the right amount of sweet.
This easy, 30-minute recipe comes together with just a few ingredients, the stars of this recipe are fresh blueberries and vibrant lemon, both the zest and juice adding a burst of citrus flavor.
Fresh lemon zest adds a vibrant citrusy lift, while the blueberries bring little pockets of sweetness and color. They’re perfect for spring and summer baking, afternoon tea, or anytime you need a cookie that’s a little more special than the usual.
These cookies are simple to make and full of charm, they are sure to become a seasonal favorite.
For more cookies recipes try my rock cookies recipe and for vegan options try anise cookies or zaatar cookies.
Why this Recipe?
I love lemons and use them abundantly in many savory dishes, my simple lemon olive oil dressing is a go-to for countless salad recipes. Lemons are an integral ingredient in Palestinian cuisine, yet they’re rarely used in desserts or sweet dishes, which makes this recipe especially meaningful to me.
This recipe blends ingredients I love and use often with a twist that steps outside the bounds of traditional Palestinian sweets. While lemon is a staple in our savory cooking, I rarely saw it in desserts growing up, and that’s exactly what drew me to this recipe, it brings something deeply familiar into a fresh and playful new space.
Blueberries also aren’t native to Palestine, though strawberries and mulberries are plentiful during the spring and summer seasons. Still, I love this combination, it gives me a chance to incorporate lemons into a simple, sweet cookie recipe.
It also celebrates seasonal flavors with a brightness that feels like summer. It’s easy, kid-friendly, and has just the right balance of tart and sweet. For me, it’s a simple way to bring tradition and creativity together, and I hope it brings joy to your kitchen too.
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Equipment
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Ingredients
- Blueberries – Add bursts of juicy sweetness and a pop of natural color in every bite.
- Unsalted Butter (softened) – Provides richness and a softness to the dough
- Egg (room temperature) – Acts as a binder and adds moisture for structure and chewiness.
- All-Purpose Flour – The base of the dough, giving the cookies structure and balance.
- Granulated Sugar – Sweetens the dough and helps create lightly crisp edges.
- Baking Powder – Gives the cookies a gentle lift for a soft, pillowy texture.
- Vanilla – Enhances the overall flavor and adds warmth to the lemony brightness.
- Lemon (juice and zest) – Brings fresh, tangy citrus flavor that complements the sweetness of the blueberries.
- Salt - Enhances all the other flavors and balances the sweetness,
Instructions
Full ingredients, measurements, and instructions are in the recipe card at the bottom of this post.
Step 1 | Using a mixer, blend the butter until soft and creamy.
Step 2 | Rub the lemon zest into the sugar.
Step 3 | Add the lemon-sugar mixture to the creamed butter and blend until combined.
Step 4 | Mix in the egg, vanilla extract, and lemon juice.
Step 5 | Beat until the mixture is smooth and creamy.
Step 6 | Gradually add the dry flour mixture to the wet mixture.
Step 7 | Blending until a sticky dough forms.
Step 8 | Gently fold blueberries into the dough, being careful not to crush them.
Step 9 | Using a cookie scoop, scoop dough into balls and place them on the prepared baking sheet.
Step 10 | Bake for 12–14 minutes, or until the edges are lightly golden.
Variations and Substitutions
- You can use raspberries, they're lightly more tart, but pair beautifully with lemon.
- Use frozen blueberries instead of fresh, no need to thaw them, but toss with flour to reduce bleeding.
- While this recipe calls for fresh lemons (both juice and zest), if you don’t have any on hand, you can use lemon extract instead—about ½ teaspoon in place of the zest. It’s not a perfect substitute, but it helps boost the lemon flavor when zest isn’t available.
Storage
- Store in an airtight container at room temperature for up to 3–4 days.
- When storing place a piece of parchment paper between layers to prevent cookies from sticking on top of each other.
- You can refrigerate the cookies in an airtight container for up to 1 week.
- Let cookies cool completely, then freeze in a single layer on a baking sheet.
- Cookies can last in the freezer for up to 2–3 months.
- To freeze cookie dough, scoop dough into balls and freeze on a baking sheet. Once solid, transfer to a freezer bag or container.
- Bake straight from frozen—just add an extra 1–2 minutes to the baking time.
Pro Tips
- If the weather is warm and the dough becomes too soft or difficult to work with, refrigerate it for 10–15 minutes.
- Use fresh lemon zest for bold citrus flavor
- Grate only the yellow part of the peel—this is where all the fragrant oils are. Avoid the bitter white pith underneath.
- Bake until the edges are set and the centers look just a little underdone. They’ll finish setting as they cool, giving you that soft, chewy center.
- Don’t overcrowd the baking sheet
- These cookies can spread a bit, so give them at least 2 inches of space between each scoop.
- Use a cookie scoop for uniform size.
- This ensures even baking and gives you bakery-style cookies every time.
Frequently Asked Questions
Yes! Frozen blueberries work great—just don’t thaw them before adding to the dough. You can also toss them in a bit of flour to help reduce color bleeding. I recommend using wild blueberries, they're smaller in size and work best.
Yes! Scoop the dough into balls, freeze on a tray until solid, then transfer to a freezer-safe bag. Bake straight from frozen—just add 1–2 minutes to the baking time.
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More Delicious Cookies
Print
Lemon Blueberry Cookies
- Prep Time: 15 minutes
- Cook Time: 12 minutes for each sheet
- Total Time: 40 minutes
- Yield: 23-25 cookies 1x
- Category: Dessert/snack
- Method: Baking
Description
These lemon blueberry cookies are soft, chewy, and bursting with flavor in every bite. This easy, 30-minute recipe comes together with just a few ingredients, the stars of this recipe are fresh blueberries and vibrant lemon, both the zest and juice adding a burst of citrus flavor.
Ingredients
- ½ cup unsalted butter softened
- Zest of 2 lemons about 2-3 tablespoons
- 1 cup congratulated sugar
- 1 egg (room temperature)
- 1 teaspoon vanilla
- 2 tablespoons fresh lemon juice
- 1 ½ cup all purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup of fresh blueberry
Instructions
- Preheat the oven to 375°F (190°C) about 30 minutes before baking to ensure it reaches the correct temperature.
- Prepare baking sheets by greasing them lightly or lining with parchment paper.
- Mix the dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Set aside.
- Cream softened butter: Using a mixer, blend the butter until soft and creamy.
- Infuse the sugar: Rub the lemon zest into the sugar using your fingers until the sugar is fragrant and slightly yellow, this releases the lemon's essential oils.
- Combine sugar and butter: Add the lemon-sugar mixture to the creamed butter and blend until combined. The mixture may look crumbly, this is normal.
- Add wet ingredients: Mix in the egg (room temperature), vanilla extract, and lemon juice to the butter-sugar mixture. Beat until the mixture is smooth and creamy.
- Incorporate dry ingredients: Gradually add the dry flour mixture to the wet mixture, blending until a sticky dough forms.
- Prepare the blueberries: Wash and pat the blueberries dry. Gently fold them into the dough using a spatula, being careful not to crush them.
- Scoop the dough: Using a cookie or ice cream scoop (about 2 tablespoons / 30 ml), scoop dough into balls and place them on the prepared baking sheets, spacing them about 3 inches (8 cm) apart.
- Bake in batches: Fill two baking sheets and bake one at a time. Bake for 12–14 minutes, or until the edges are lightly golden.
- Cool the cookies: Let the cookies cool on the baking sheet for 4–5 minutes, then transfer them to a wire rack to cool completely.
- Store: Once completely cooled, store the cookies in an airtight container or zip-top bag to keep them fresh.
Notes
Pro Tips
- If the weather is warm and the dough becomes too soft or difficult to work with, refrigerate it for 10–15 minutes.
- Use fresh lemon zest for bold citrus flavor
- Grate only the yellow part of the peel—this is where all the fragrant oils are. Avoid the bitter white pith underneath.
- Bake until the edges are set and the centers look just a little underdone. They’ll finish setting as they cool, giving you that soft, chewy center.
- Don’t overcrowd the baking sheet
- These cookies can spread a bit, so give them at least 2 inches of space between each scoop.
- Use a cookie scoop for uniform size.
- This ensures even baking and gives you bakery-style cookies every time.
Storage
- Store in an airtight container at room temperature for up to 3–4 days.
- When storing place a piece of parchment paper between layers to prevent cookies from sticking together.
- You can refrigerate the cookies in an airtight container for up to 1 week.
- Allow to come to room temperature before serving for best flavor and texture.
- Let cookies cool completely, then freeze in a single layer on a baking sheet.
- Store in the freezer for up to 2–3 months.
- To freeze cookies scoop dough into balls and freeze on a baking sheet. Once solid, transfer to a freezer bag or container.
- Bake straight from frozen—just add an extra 1–2 minutes to the baking time.
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