Lemony, chewy, and sweet are just a few of the ways to describe these fantastic Lemon Blueberry Cookies! These lemon cookies are the best treats for summer. They have a fresh lemon flavor because of the fresh juice and zest! Even better, they have a vibrant blueberry flavor. When you bite into one of the baked cookies, the plump, juicy blueberries delight your tastebuds with their sweet and tart taste.

I used frozen blueberries, but you can also use fresh. And in a pinch, you can even use dried berries. With the frozen, I waited until the last moment to remove them from the freezer and add them to the tops of the scooped cookie dough balls. This gives the cookies a super unique look! Rather than the blueberries hiding inside the cookies, they have a vibrant, eye-catching look on the surface. I also added a tiny amount of yellow food dye to the dough so the pale yellow cookie and the blueberries have a nice contrast to each other.

If you need a quick cookie recipe to whip up, this is an excellent choice. You can have these cookies baked in just about a half-hour from start to finish. Bake them for a picnic treat or to enjoy with a nice cup of tea. They’re also perfect for fancier events like brunches or parties. There’s no doubt the cookie platter will be completely cleared when you share these with guests!

Lemon cookies with blueberries and glaze

Recipe Overview

Serving Size: 1 lemon blueberry cookie
Number of Servings: 1 dozen
Time to Cook: 12-14 minutes

Ingredients in Lemon Blueberry Cookies

½ cup Unsalted butter, softened
⅓ cup Brown sugar
⅓ cup Granulated sugar
1 Egg
Fresh lemon juice (of one medium or large lemon)
Lemon zest (of one medium or large lemon)
½ tsp Salt
½ tsp Baking soda
1 ¼ cup All-purpose flour
about ½ cup Blueberries
Optional: yellow food coloring

Ingredients needed for fresh lemon blueberry cookies

Instructions for making Lemon Blueberry Cookies

Preheat oven to 350°F. As preparation, extract the juice and zest from one lemon.
Using a stand mixer or a rubber spatula, lightly beat the softened butter until there are no lumps. Add the granulated and brown sugar. Whip the mixture until light and fluffy.
Add the egg, lemon zest, and lemon juice. Add optional yellow food dye. Mix to combine.
Add the dry ingredients and mix on medium-low speed until the dough comes together. Transfer it to the refrigerator to chill for about 20 minutes.

Lemon cookie dough with blueberries and fresh lemon

5. Scoop dough balls onto a parchment-lined sheet tray, about 2 tbsp of dough for each. Roll them with your hands to create a perfect sphere.

6. Take the fresh or frozen blueberries (if using frozen, don’t remove them from the freezer until this point) and gently press some blueberries onto the top of the cookie dough balls. Do not flatten the cookie dough balls, As they will spread well on their own.

Lemon cookie dough balls with blueberries

7. Bake the cookies for 12 to 14 minutes or until the center turns from shiny to matte and the edges are golden brown. Allow them to set before transferring them to a cooling rack.

8. Enjoy the lemon blueberry cookies as is, or make a simple glaze with powdered sugar and water or milk. Use ½ cup powdered sugar and add ½ tbsp of liquid until it reaches the desired consistency. You can also use extra lemon juice if you have some!

Variations and Substitutions

Lemon blueberry sandwich cookies: Make a buttercream filling to sandwich between two cookies for a yummy treat!
Lemon extract: You can use lemon extract in place of the fresh lemon juice if you wish. Just remember that it is much more concentrated. I would only put ½ tsp to 1 tsp of it!
Blueberries: You can use dried, fresh, or frozen blueberries.
Lemon blueberry oatmeal cookies: Add some oats to the batter as a last addition if you want to give the cookies more pizzazz. It will also give them a nice, gritty texture!
Lemon cookies with white chocolate chips: Add white chocolate chips to the batter for more sweetness. You can gently fold them in by hand after the flour is incorporated.

Tips and Tricks for Making the Best Lemon Cookies with Blueberries

If you mix the blueberries into the dough, it can make the dough turn gray or green, especially if you are using yellow food dye. So, if you want to mix them directly in, just make sure to take a portion of some of the measured flour and toss the blueberries in the flour to coat them. This will prevent their juices from leaking.
If your lemon blueberry cookies come out a bit misshapen, that’s no problem. Sometimes, the blueberry juice can make the cookies lose their perfect circle shape when they are baked. Don’t worry; there is a way to fix it! You can either take a large cookie cutter and move it in a circular motion around the cookie edges to turn them back into a circle, or you can use the edge of a spoon to reshape any parts that might stick out. You have to do this immediately when you remove them from the oven because they are still pliable at this point.
Make sure the butter is softened before you begin making the dough. If not, it might not properly break down and will leave butter chunks in the dough, which can cause the cookies to bake unevenly.
Store the cookies in a resealable baggy or an airtight container to keep them fresh. You can store them at room temperature or in the refrigerator.

Related Recipes

Lemon Crinkle Cookies

Strawberry Cake Mix Cookies

Iced Pineapple Cookies

Lemon Blueberry Cookies

Bright, soft, lemony cookies bursting with blueberry flavor.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 13

Course Dessert

Servings

Ingredients

½ cup unsalted butter, softened
⅓ cup brown sugar
⅓ cup granulated sugar
1 egg
fresh lemon juice (of one medium or large lemon) I used about 1 ½ tbsp
lemon zest (of one medium or large lemon) I used about 1 tbsp here
½ tsp salt
½ tsp baking soda
1 ¼ cup all-purpose flour
about ½ cup blueberries fresh, dried, or frozen
Optional: yellow food coloring

Instructions

Preheat oven to 350°F. As preparation, extract the juice and zest from the lemon.
Using a stand mixer or a rubber spatula, lightly beat the softened butter until there are no lumps. Add the granulated and brown sugar. Whip the mixture until light and fluffy.
Add the eggs, lemon zest, and lemon juice. Add optional yellow food dye. Mix to combine.
Add the dry ingredients and mix on medium-low speed until the dough comes together. Transfer it to the refrigerator to chill for about 20 minutes.
Scoop dough balls onto a parchment-lined sheet tray, about 2 tbsp of dough for each. Roll them with your hands to create a perfect sphere.
Take the fresh or frozen blueberries (if using frozen, don’t remove them from the freezer until this point) and gently press some blueberries onto the top of the cookie dough balls. Do not flatten the cookie dough balls, As they will spread well on their own.
Bake the cookies for 12 to 14 minutes or until the center turns from shiny to matte and the edges are golden brown. Allow them to set before transferring them to a cooling rack.
Enjoy the lemon blueberry cookies as is, or make a simple glaze with powdered sugar and water or milk. Use ½ cup powdered sugar and add ½ tbsp of liquid until it reaches the desired consistency. You can also use extra lemon juice if you have some!