Lemon Blueberry Cookie Recipe: 5 Tangy Treats to Bake This Spring

Okay — here’s what worked for me.

It started with a lemon. Not even a full bag or anything fancy. Just one, sitting there next to a few leftover blueberries in the fridge, begging to be used. It was one of those breezy spring days when baking just feels right — and this lemon blueberry cookie recipe kind of… happened.

They’re soft. Slightly chewy. The kind of cookie that looks simple until you take a bite and taste the lemon zest tucked into the dough, bright and sharp. Then there’s the burst of blueberries — sweet, juicy, a little messy in the best way.

Honestly? If you’ve been craving a blueberry lemon cookie recipe that feels like sunshine in cookie form, this might be it.

🛒 Ingredients for Lemon Blueberry Cookies (Serves 18)

Here’s what you’ll need — nothing wild or hard to find. Just pantry staples plus the good stuff: lemon zest and blueberries.

Wet Ingredients:

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 2 tsp vanilla extract
• 2 tbsp fresh lemon juice
• 1 tbsp lemon zest

Dry Ingredients:

• 2 ½ cups all-purpose flour
• ½ tsp baking soda
• ½ tsp baking powder
• ½ tsp salt

Add-ins:

• 1 cup blueberries (fresh or frozen)
• Optional: ½ cup white chocolate chips

Tip:
Zest your lemon directly into the bowl. It sounds tiny, but the oils that come off the peel add real flavor.

Tip:
Frozen blueberries are totally fine. Just don’t thaw them — they’ll hold their shape better and not turn your dough purple.

🥣 How to Make These Blueberry Lemon Cookies

No chilling. No fuss. Just mix, scoop, and bake. Here’s what I did.

Step-by-Step Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment.
2. Cream the butter and sugar in a bowl until fluffy.
3. Add the egg, vanilla, lemon juice, and zest. If you’re unsure how to zest a lemon, this guide from Culinary Hill provides clear instructions using common kitchen tools.
4. In another bowl, whisk together flour, baking soda, baking powder, and salt.
5. Slowly stir dry ingredients into the wet. Don’t overmix.
6. Fold in the blueberries gently. Add white chocolate if using.
7. Scoop tablespoon-sized dough balls onto your baking sheet.
8. Bake for 11–13 minutes, until edges are set and lightly golden.
9. Cool on the tray a few minutes before transferring to a wire rack.

Tip:
They’ll firm up as they cool. Even if they look soft in the center, they’re done.

🍋 Want to Switch Things Up?

These are great as they are — but here’s how to add a twist:

• Lemon glaze: Mix powdered sugar + lemon juice and drizzle over cooled cookies
• White chocolate chips: They melt into the dough and balance the tartness
• Fresh thyme: Adds a soft herbal vibe
• Lemon sugar: Roll the dough in lemon zest + sugar for a sparkly finish

Tip:
Flaky sea salt right after baking? Yes. Just a pinch brings out all the flavors.

🍪 These Cookies Feel Like…

The kind of afternoon where you’ve got a breeze through the window, coffee brewing, and flour dusting your sweater. These cookies don’t ask much of you — just a mixing bowl, a spoon, and a little moment to yourself.

They’ve now earned a spot next to my Soft Lemon Sugar Cookies and Strawberry Shortcake Cookies. I reach for them when I want something bright, sweet, and a little tender around the edges — like the best kind of spring day.

💛 Why You’ll Love This Blueberry Lemon Cookie Recipe

• 🍋 Real lemon flavor from zest and juice
• 💙 Juicy blueberries in every bite
• 🍪 Soft, golden-edged texture — like bakery-style
• 🧁 No chilling required
• 🌿 Easy to customize with mix-ins

🍪 Craving classic comfort? Check out my 5 Best Tips for Baking Chocolate Chip Cookies Without Brown Sugar — a no-brown-sugar version that still gives you soft, buttery perfection.

🍽 How to Store and Serve

• Room temp in a sealed container: 4 days
• Freeze baked cookies or unbaked dough balls: up to 3 months
• Reheat: microwave for 8 seconds or warm gently in the oven

❓ FAQ: Lemon Blueberry Cookie Recipe

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