If you love the bright, zesty flavor of lemons and the sweet pop of fresh blueberries, then you are in for a treat! These Lemon Blueberry Cookies are soft, chewy, and loaded with juicy blueberries, all wrapped up in a sweet-tart lemony glaze. They’re like sunshine in cookie form!
I can’t tell you how much I adore these cookies—the combination of citrus and berries is just perfect. The dough comes together easily, and once they bake, your kitchen will smell absolutely incredible. Whether you’re making these for a summer picnic, a cozy afternoon treat, or just because you deserve something delicious, this recipe is going to be a favorite!
And if you love easy and delightful cookie recipes, be sure to subscribe to my email list—I’m always sharing the best homemade treats straight to your inbox!
Why You’ll Love These Lemon Blueberry Cookies
- Bright and refreshing – The perfect balance of tart lemon and sweet blueberries.
- Soft and chewy – These cookies have a dreamy, melt-in-your-mouth texture.
- Easy to make – No fancy equipment or complicated techniques required.
- Beautiful to serve – Those little bursts of blueberries make these cookies as pretty as they are delicious!
What Do Lemon Blueberry Cookies Taste Like?
Imagine biting into a cookie that’s soft, slightly crisp on the edges, and packed with juicy bursts of blueberries. The lemon flavor shines through, giving a refreshing tang, while the glaze adds just the right amount of sweetness. They’re buttery, citrusy, and fruity all at once—absolutely irresistible!
Ingredients You’ll Need
For the cookies:
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tablespoon lemon zest (from about 1 large lemon)
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- ½ cup sour cream or Greek yogurt (for extra softness!)
- 1 cup fresh blueberries (or frozen, see tips below)
For the lemon glaze:
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- ½ teaspoon lemon zest
Tools You’ll Need
- Mixing bowls
- Hand or stand mixer
- Measuring cups and spoons
- Zester or microplane
- Baking sheets
- Parchment paper
- Wire cooling rack
Ingredient Substitutions & Additions
- Blueberries: Fresh is best, but frozen works! Just don’t thaw them—add straight to the dough.
- Sour cream/Greek yogurt: Swap with buttermilk or whole milk if needed.
- Gluten-free? Use a 1:1 gluten-free flour blend.
- Extra lemony? Add ½ teaspoon lemon extract for an even stronger citrus flavor.
- Want some crunch? Stir in ½ cup chopped nuts like almonds or pecans.
How to Make Lemon Blueberry Cookies
1. Prepare the Dough
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
2. Cream the Butter and Sugar
In a large bowl, beat the butter and sugar together until light and fluffy—about 2 minutes. Add the egg, lemon zest, lemon juice, and vanilla extract and mix until combined.
3. Add the Dry Ingredients
Gradually add the dry ingredients to the wet mixture, alternating with the sour cream. Mix until just combined—don’t overmix!
4. Fold in the Blueberries
Gently fold in the blueberries with a spatula. If using frozen berries, toss them in a little flour first to prevent bleeding into the dough.
5. Scoop and Bake
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop tablespoon-sized portions of dough onto the sheet, spacing them about 2 inches apart. Bake for 12-14 minutes, or until the edges are lightly golden.
6. Cool and Glaze
Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack. While they cool, whisk together the powdered sugar, lemon juice, and zest to make the glaze. Drizzle over the cooled cookies and let it set before serving.
What to Serve with Lemon Blueberry Cookies
These cookies pair beautifully with:
- A warm cup of tea or coffee
- A scoop of vanilla ice cream
- A glass of cold milk or lemonade
- Fresh berries on the side for an extra fruity touch
For another sweet treat, try these [Cookies for a Lucky Treat](https://homesmad.com/cookies-for-a-lucky-treat/ #google_vignette)—perfect for any occasion!
Tips for Perfect Lemon Blueberry Cookies
- Don’t overmix the dough – This keeps the cookies soft and tender.
- Use fresh lemon zest – It adds a stronger lemon flavor than juice alone.
- Chill the dough (optional) – If you want thicker cookies, refrigerate the dough for 30 minutes before baking.
- Prevent blueberry bleeding – Toss frozen blueberries in flour before folding them into the dough.
How to Store Lemon Blueberry Cookies
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigerator: Keep in the fridge for up to a week for extra freshness.
- Freezer: Freeze baked cookies (without glaze) for up to 3 months. Just thaw and glaze before serving!
Frequently Asked Questions
Can I use frozen blueberries?
Yes! Just add them straight from the freezer and toss them in a little flour before mixing into the dough.
Can I make these cookies ahead of time?
Absolutely! You can make the dough and refrigerate it for up to 24 hours before baking.
What if my cookies spread too much?
Try chilling the dough before baking, and be sure to measure your flour correctly.
Can I make these cookies without the glaze?
Of course! They’re delicious on their own, but the glaze adds a nice tangy-sweet touch.
Final Thoughts – You Need to Try These!
If you’re looking for a cookie that’s bright, fresh, and totally addictive, these Lemon Blueberry Cookies are it! The combination of tart lemon, sweet blueberries, and soft, chewy texture makes them a standout treat. They’re perfect for sharing—though you might want to keep them all to yourself!
For more delicious recipes, check out:
- Creamy Pasta Recipes – Perfect for a cozy meal.
- Vanilla Bean Frappuccino – A refreshing, creamy drink you’ll love!
Give these cookies a try and let me know what you think! I’d love to see your creations—snap a pic and tag me on Pinterest at TheKitchenJoyy. Happy baking! 🍋🫐💛
Lemon Blueberry Cookies
Ingredients
- For the Cookies:
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup unsalted butter softened
- 1 cup granulated sugar
- 1 large egg
- 1 tablespoon lemon zest about 1 large lemon
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- ½ cup sour cream or Greek yogurt
- 1 cup fresh blueberries or frozen, see notes
- For the Lemon Glaze:
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- ½ teaspoon lemon zest
Instructions
- Prepare the Dough – In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter & Sugar – In a large bowl, beat butter and sugar until light and fluffy (about 2 minutes).
- Add Wet Ingredients – Mix in the egg, lemon zest, lemon juice, and vanilla extract until well combined.
- Combine with Dry Ingredients – Gradually add the flour mixture, alternating with sour cream, and mix until just combined.
- Fold in Blueberries – Gently fold in the blueberries with a spatula. If using frozen blueberries, toss them in a little flour first to prevent color bleeding.
- Scoop & Bake – Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop tablespoon-sized portions of dough onto the sheet, spacing them 2 inches apart. Bake for 12-14 minutes, or until edges are lightly golden.
- Cool & Glaze – Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack. While they cool, whisk together powdered sugar, lemon juice, and zest for the glaze. Drizzle over cooled cookies and let it set before serving.
Notes
- Using Frozen Blueberries? Add them straight from the freezer—don’t thaw! Toss in a little flour to prevent bleeding.
- For Extra Lemon Flavor – Add ½ teaspoon lemon extract for a stronger citrus kick.
- Chill the Dough for Thicker Cookies – Refrigerate for 30 minutes before baking.
- Make-Ahead Tip – The dough can be refrigerated for up to 24 hours before baking.
- Storage: Store at room temperature for 3 days, in the fridge for a week, or freeze for up to 3 months (without glaze).