Soft Blueberry Lemon Cookies

Name: Blueberry Lemon Cookies
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 185 grams unsalted butter; 65 grams granulated sugar; 65 grams powdered sugar; 1 medium egg; 1 tsp vanilla extract; 250 grams all-purpose flour; 1 tsp baking soda; pinch of salt; zest of 1 lemon; 100 grams blueberries

Posted: November 14, 2025

Go to recipe

These delicious and easy blueberry lemon cookies are perfect for any time of the year. I do make them a lot in summer as I find the flavors perfect for sunny weather, but they do equally well in any season.

Lately, I’ve been on something of a blueberry kick; you’ll almost always find them in my fridge. I use them in yogurt, snack on them straight, or bake with them. This time I thought it would be fun to make cookies with fruit again, and that turned into these blueberry lemon cookies.

Why This Recipe Works

These blueberry lemon cookies are a bit softer than regular cookies and work beautifully with the berries. Delicious with fresh blueberries and that little hint of lemon flavor.

Adding fruit to cookie dough can be a bit tricky due to the added moisture, but it worked great with these chewy cookies.

Recipe Ingredients

all-purpose flour
blueberries – I use fresh blueberries for this recipe. Check the notes below for using frozen blueberries
lemon – this can be replaced by lime as well
sugar – for the best texture I’ve used both granulated sugar and icing sugar

How To Make The Blueberry Lemon Cookies

Making this lemon blueberry cookie recipe is easy. You start by creaming the butter with the two types of sugar until light and creamy. Add the eggs and the vanilla and finish by adding the dry ingredients. As soon as the dough is mixed, stop the machine. Don’t over work the dough.

The dough is soft and a little sticky and that is what you want. Now gently mix in the blueberries. It is important not to break them as that will add too much moisture to the cookies. So try to keep them in one piece. It’s quite a cakey cookie anyway due to the blueberries but you want to keep it within limits.

Now make cookie dough balls and place them on a baking sheet lined with parchment paper. Flatten them slightly and make sure to keep enough space in between the balls. If using something like a cookie scoop, again make sure to not break the berries.

Bake in the preheated oven for about 15 minutes or until golden brown.

Can I use frozen blueberries?

Yes! Frozen blueberries work just fine. Don’t thaw them before adding to the dough, fold them in straight from the freezer to prevent too much extra moisture.

Can I make the dough ahead of time?

Yes, you can prepare the dough and keep it in the fridge for up to 24 hours before baking. If it gets too firm, let it rest at room temperature for about 10 minutes before shaping.

How do I store the cookies?

Once cooled, keep them in an airtight container at room temperature for 4-5 days.

Can I freeze the cookies?

Yes! Both the baked cookies and the unbaked dough balls freeze well. Store baked cookies in a freezer-safe container or bag for up to 3 months.

For unbaked dough balls, freeze on a tray first, then transfer to a freezer bag. Just add an extra 1-2 minutes to the baking time.

Save Saved!
Print recipe

No votes yet

Blueberry Lemon Cookies

Deliciously fruit cookies with juicy berries and just a bit of lemon.

Prep Time15

Cook Time15

Total Time30

Servings: cookies

Ingredients

Metric | US Customary

185 grams unsalted butter
65 grams granulated sugar
65 grams powdered sugar
1 medium egg
1 tsp vanilla extract
250 grams all-purpose flour
1 tsp baking soda
pinch of salt
zest of 1 lemon
100 grams blueberries

Instructions

Cream together the butter and both sugars.
Add the egg and vanilla extract, mixing until combined.
Add the flour, baking soda, salt, and lemon zest. Mix until a dough forms, stop mixing as soon as the ingredients are incorporated.
You’ll notice the dough is soft, pliable, and a little sticky. That’s perfect, it makes it easier to knead in the blueberries. Gently fold in the blueberries by hand.
If the dough feels too sticky, chill it in the fridge for a short while. Otherwise, go ahead and roll the dough into balls and place them on a parchment-lined baking sheet. Flatten them slightly.
Bake at 375°F/190°C (conventional oven) for about 15 minutes, or until the edges are golden brown.

How to store

Let the cookies cool on the baking sheet first, then transfer them to a wire rack to cool completely. Store in an airtight container for up to a week.

Links in this article may be affiliate links. If you purchase something through such a link, I will receive a small commission, without you paying anything extra.

Soft Blueberry Lemon Cookies

Why This Recipe Works

Recipe Ingredients

How To Make The Blueberry Lemon Cookies