Lemon Blueberry Cookies

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4.89 from 9 votes
Prep: 8 minutes
Cook: 15 minutes
Total: 23 minutes
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Lemon Blueberry Cookies are the best cookies for summer! These muffin top like cookies will instantly become your go to cookie for the season.

They’re a perfect balance of sweet and tart, and the fresh blueberries add a burst of flavor in every bite.

Close-up of Lemon Blueberry Cookies drizzled with icing, featuring chunks of ingredients and blueberries in the background. A white bowl with more blueberries is slightly out of focus.

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Really there are many easy tips and tricks to make a great cookie, find out some secrets to make these lemon blueberry cookies.

  • 30 Minute Dessert: These cookies can be prepared and baked in under 30 minutes.
  • Family Friendly: Your family will fall in love with these Lemon Blueberry Muffin Cookies with just a single bite. Everyone loves these cookies.
  • Adaptable: If blueberry isn’t your favorite berry, you can easily switch out blueberries for strawberries, raspberries, or blackberries.

If you’re looking for more blueberry recipes, try these Mini Lemon Blueberry Cheesecakes, Easy Blueberry Crumb Pie and Blueberry Coffee Cake.

Can I use frozen berries for this blueberry lemon cookies recipe?

Close-up of three freshly baked dessert drizzled with icing, stacked on a wooden surface.

Yes, fresh or frozen blueberries will work well in this cookie recipe. If using frozen blueberries, I highly recommend using wild blueberries as they tend to be smaller which is better for these lemon blueberry cookies.

Ingredient Notes for the Best Cookies

An assortment of baking ingredients is arranged on a white surface, including flour, sugar, brown sugar, butter, blackberries, an egg, baking powder, vanilla extract, and sour cream in glass bowls—perfect for making the dessert.
  • Butter: You will need unsalted butter for these blueberry muffin cookies. The butter will need to be softened at room temperature.
  • Brown and White Sugar: For this recipe you will need light brown sugar.
  • Egg: You will need one large egg.
  • Lemon Extract and Vanilla Extract: Lemon extract will be used in the blueberry lemon cookies and in the glaze as it will add a fresh lemon flavor. You can also use a little bit of lemon juice but the taste will not be as potent in the cookies.
  • Sour Cream: Sour cream will help to make these blueberry pie cookie moist and soft.
  • Graham Cracker Crumbs: You will need some graham cracker crumbs to mix in the cookies and some to roll the cookie dough in.

See the recipe card below for a complete list of the ingredients with measurements.

Variations and Substitutions to Love these Lemon Blueberry Cookies

  • Greek Yogurt: You can replace the sour cream with greek yogurt.
  • Cookie Crumbs: In place of the graham crackers you can use a lemon shortbread cookie crumbs.
  • Lemon: These cookies are soft and chewy and you can add more lemon flavor to the cookie with lemon zest.

Pro Tip to Love this Recipe

Baking is a science. When making cookies, you’ll want to measure the sugar, flour and other mix-ins as carefully as possible. 

How to Make Lemon Blueberry Cookies

These are the basic steps for making blueberry muffin cookie. Refer to the full, printable recipe card below for detailed instructions. This chewy sugar cookies are as easy as they are delicious. Tag me on instagram if you try them or leave a comment below.

Step-by-step preparation of Lemon Blueberry Cookies: Mixing ingredients in a bowl. Steps 1-2: Adding sugar, butter, brown sugar. Step 3: Adding eggs. Step 4: Blending with a mixer. Various ingredients and tools visible.

1. Prep

Start by preheating the oven to 375 degrees and line both baking sheets with parchment paper.

Next, in a medium bowl add butter, brown sugar, and granulated sugar, beat together for 4-5 full minutes until fluffy. Then add the eggs, lemon extract, and sour cream to the butter mixture, mix until well combined. To that mixture add the dry ingredients of graham cracker crumbs, flour, baking powder, and salt. You will get a thick dough.

STEP 3: Use Fresh Blueberries and Place Cookies on the Baking Sheet

Fold the blueberries into the dough. Scoop a ball of cookie dough and roll cookie dough balls into crushed graham cracker crumbs and place onto lined baking sheets. Then bake for 13-16 minutes. Finally, transfer to a rack to cool completely.

A four-step process of making Lemon Blueberry Cookies. Steps include mixing dough with blueberries and lemon zest, placing dough on a baking tray, baking the cookies, and finally, drizzling icing on the freshly baked cookies.

Reader Interactions and Questions for this Recipe

Can I make an Icing or a Glaze for these soft and Chewy Cookies?

Yes, you can make a lemon glaze with lemon zest. Mix sugar and lemon zest and juice and drizzle over the top of the cooled cookie. You can use a sprinkle of lemon sugar on these soft and chewy lemon cookie.

Should I use a kitchen scale for this easy to make recipe?

For the most accurate baking, you can make these cookies by weighing out the ingredients.

Is lemon zest and lemon juice better than lemon extract?

It really depends on the intensity of the lemon flavor you want for this cookie. Lemon zest an lemon juice can enhance the flavor of the cookie. You will love this recipe either way.

Is this delicious blueberry cookie a sugar cookie?

These chewy lemon blueberry cookies are like a sugar cookie at the base but they also has the addition of blueberry and lemon.

What is the best way to store the soft and chewy lemon blueberry cookies?

Store the baked cookies in an airtight container. They will stay good for a week.

A wooden board with iced Lemon Blueberry Cookies is placed on a white surface. A small bowl of fresh blueberries sits in the corner, with more scattered around the cookies.

Expert Tips to Make This Recipe with Lemon and Blueberry

  • Raspberry or Strawberry: Swap the blueberries for raspberries or strawberries.
  • Prevent Stale Cookies: Store a piece of bread in the container with the cookies to help them retain moisture.
  • White Chocolate Chips: Add some extra sweetness and creaminess by folding in white chocolate chips will you add the blueberries to the dough.
  • Fresh Lemon Zest: Rub the lemon zest into the sugar with your fingers until you are left with a light yellow colored sugar. Use it to glaze the cookies.
  • Round: To make the cookies perfectly round, use a glass and place it on the cookie and spin around. Then let the cookies cool on the baking sheet.

More Delicious Lemon Recipes

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Close-up of Lemon Blueberry Cookies drizzled with icing, featuring chunks of ingredients and blueberries in the background. A white bowl with more blueberries is slightly out of focus.

Lemon Blueberry Cake Cookies

4.89 from 9 votes
Lemon blueberry cake cookies start with a box of cake mix and a quick trip to the fridge. Cream cheese keeps them soft, fresh blueberries add bursts of fruit, and a lemon glaze finishes them off.
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Prep Time : 8 minutes
Cook Time : 15 minutes
Total Time : 23 minutes
Servings: 12 Cookies
Course: Dessert
Author: Christina Hitchcock

Equipment

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Ingredients
  

  • 8 ounces Cream cheese, softened
  • ½ cup Butter, softened
  • 1 tsp Lemon extract
  • 3 tbsp Lemon zest, divided
  • 1 Large egg
  • 1 Box yellow cake mix, can use lemon if desired
  • 1½ cups Fresh blueberries
  • 1 cup Powdered sugar
  • 2 tbsp Lemon juice

Instructions
 

  • Cream the butter and cream cheese together with a mixer until smooth, about 2 minutes.
  • Add the lemon extract and 2 tablespoons of the lemon zest, then mix until combined.
  • Mix in the egg until fully incorporated.
  • Add the cake mix and mix just until no dry streaks remain.
  • Fold in the blueberries gently with a spatula so they don’t crush.
  • Cover the bowl with plastic wrap and chill in the refrigerator for at least 2 hours, until the dough firms up.
  • Preheat the oven to 375 degrees F and line a baking sheet with parchment paper.
  • Drop the dough onto the baking sheet in 1½-tablespoon balls, spacing them 3 inches apart.
  • Bake for 18 to 20 minutes, until the edges turn golden brown.
  • Let the cookies cool on the pan for 10 minutes, then transfer them to a wire rack to cool completely.
  • Whisk together the powdered sugar, remaining 1 tablespoon lemon zest, and lemon juice, then drizzle over the cooled cookies.

Christina’s Notes

  • Chill the Full Time: Give the dough at least 2 hours in the fridge. Skipping this makes the cookies spread too thin.
  • Use Fresh, Cold Berries: Toss berries in straight from the fridge or freezer so they don’t bleed color into the dough.
  • Check Early: Start checking at 18 minutes. Cream cheese dough can brown faster than a standard cookie.
  • Store Unglazed if Freezing: Freeze the baked cookies before adding the glaze, then drizzle after they thaw for the cleanest finish.
Helpful Tips for All RecipesThese quick tips will help you get perfect results every time.

  • Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
  • Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
  • Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
  • Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
  • Preheat the oven: Unless otherwise noted, always preheat your oven before baking.

For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.

Click here to add your own private notes.

Nutrition

Calories: 105kcalCarbohydrates: 15gProtein: 4gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 36mgSodium: 199mgPotassium: 79mgFiber: 1gSugar: 3gVitamin A: 277IUVitamin C: 5mgCalcium: 74mgIron: 0.2mg
The nutritional information provided are estimates. It is recommended that you verify this information with your own trusted resource.
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7 thoughts on “Lemon Blueberry Cookies”

  1. 4 stars
    They have to be eaten fresh for sure due to the wetness of the blueberries, but I tripled mine and had to do 3 cups of flour instead of 2 for them not to flatten out. Overall, pretty decent!

    Reply

  3. 5 stars
    Great recipe! This is really easy to follow, loved this recipe! It’s really tasty and very flavorful! Will surely have this again! Highly recommended!

    Reply
4.89 from 9 votes (2 ratings without comment)

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