• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Sweet Occasion
  • Home
  • Recipes
    • Breakfast
    • Brownies & Bars
    • Cakes & Cupcakes
    • Cookies
    • Custards & Parfaits
    • Frostings & Fillings
    • Ice Cream
    • Pies, Tarts & Crisps
    • Pastry
  • Guides
  • About
  • Contact
menu icon
go to homepage
  • Home
  • Recipes
    • Breakfast
    • Brownies & Bars
    • Cakes & Cupcakes
    • Cookies
    • Custards & Parfaits
    • Frostings & Fillings
    • Ice Cream
    • Pies, Tarts & Crisps
    • Pastry
  • Guides
  • About
  • Contact
    • Email
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Home
    • Recipes
      • Breakfast
      • Brownies & Bars
      • Cakes & Cupcakes
      • Cookies
      • Custards & Parfaits
      • Frostings & Fillings
      • Ice Cream
      • Pies, Tarts & Crisps
      • Pastry
    • Guides
    • About
    • Contact
    • Email
    • Instagram
    • Pinterest
  • ×
    Home » Cookies

    Soft & Chewy Lemon Blueberry Cookies

    Published: Aug 8, 2023 by Maria Pagiotas · 4 Comments

    Jump to Recipe·Print Recipe

    This post may contain affiliate links, please read my full disclosure policy.

    These Lemon Blueberry cookies are made with plump, juicy blueberries and 1 tablespoon of lemon zest for a fresh flavor. I’ve created soft-baked cookies with chewy centers and slightly crispy edges. Light brown sugar adds moisture and chewiness, while granulated sugar helps spread the cookies into the perfect size.

    Lemon blueberry cookies on a wire cooling rack with blueberries and salt in containers.

    Lemon desserts are my favorite in every variation, like lemon bars and lemon cheesecake. These lemon blueberry cookies have quickly made the list, with fresh blueberries in every bite.

    These soft and chewy cookies use simple ingredients and only need 15 minutes of prep time, a must for a busy mom like myself. While the cookies are chilling to develop their flavor and hold their shape, I set my oven temperature and quickly clean my kitchen.


    In no time, you’ll be serving these summery lemon blueberry cookies. And if you love lemon-flavored desserts as much as I do, you’ll want to try these lemon butter cookies too!

    Why You'll Love This Recipe

    • Packed with fresh flavors. Lemon zest and fresh blueberries add an unexpected pop of flavor that you’ll love!
    • Soft & chewy. Here at The Sweet Occasion, we love soft and chewy cookies like these strawberry cheesecake cookies. After numerous tweaks to this lemon cookie recipe, I created the perfect soft and chewy texture.
    • Spring and summer. Although perfect for any occasion, these lemon blueberry cookies are ideal for spring and summer baking. Serve them at a barbeque, Mother’s Day brunch, or for a weekend treat.

    Ingredients You'll Need

    Ingredients for lemon blueberry cookies in bowls.
    • All-purpose flour. Creates the perfect cookie texture (not dense or too chewy)!
    • Baking soda and baking powder. Leavening agents that help the cookies spread and add chewiness.
    • Salt. Enhances the sweetness of the cookies.
    • Butter. Use unsalted butter to control the amount of salt added to the dough. Bring your butter to room temperature to properly cream with the sugars. This will help create the ideal soft and chewy cookie consistency.
    • Sugar. Adds sweetness to the cookies. Brown sugar adds a slightly caramelized flavor. Granulated sugar contributes to the cookies’ spread.
    • Lemon zest. Adds a lovely flavor that pairs well with blueberries. To get 1 tablespoon of lemon zest, use about two medium-sized lemons.
    • Egg. Binds the ingredients together in the cookie dough and holds the cookies' shape.
    • Vanilla. Always use pure vanilla extract when possible for the best flavor!
    • Blueberries. Select firm, dry, plump, and smooth-skinned blueberries. Smaller berries are ideal.

    Tip: If you don’t have fresh blueberries, substitute them with frozen wild blueberries. They are smaller than traditional blueberries (smaller means better cookie spread!). Do not thaw before adding to the dough, and increase your baking time.

    Equipment & Tools

    • Digital kitchen scale or measuring cups. Using a scale will give you the most accurate measurements.
    • Measuring spoons.
    • Baking sheet pan. An aluminum sheet pan works best. If using a dark-coated pan, reduce the oven temperature to 325°F/163°C.
    • Parchment paper. Prevents the cookies from sticking to the pan
    • Medium bowl. Used to mix the dry ingredients.
    • Whisk.
    • Handheld mixer or stand mixer. Used to mix your dough ingredients. Follow the directions in the recipe card for the proper mixing method and times.
    • Rubber spatula.
    • Cookie dough scoop. I used a 1 ½ ounce portion scoop for this recipe, but feel free to use whatever size you have.

    Step-By-Step Instructions

    Before you begin: Bring all of your ingredients to room temperature. Line a baking sheet with parchment paper, set aside, and read the recipe from start to finish. Wait to preheat the oven until your dough is mixed and chilling in the refrigerator.

    Whisked dry ingredients for lemon cookies.

    Whisk dry ingredients. Whisk the flour, baking soda, baking powder, and salt.

    Creamed butter, sugas, and lemon zest for lemon blueberry cookies in a stand mixer bowl.

    Cream butter and sugar. Using a mixer, beat the butter, sugars, and lemon zest for 2 minutes.

    Eggs and vanilla added to creamed butter and sugars for lemon blueberry cookies in a stand mixer bowl.

    Add egg and vanilla. Mix in the egg and vanilla until incorporated.

    Lemon blueberry cookie dough in a stand mixer bowl.

    Add dry ingredients. Carefully dump the dry ingredients into the mixing bowl and beat just until combined. Gently fold in the blueberries.

    Lemon blueberry cookie dough balls on a lined sheet pan for chilling.

    Divide dough. Scoop and roll the dough into 1 ½ ounce balls. Place on the baking sheet and refrigerate for 30 minutes. Place 3 inches aprat on a cookie sheet and bake.

    Recipe Tips & Tricks

    As a trained pastry chef, I’ve made my fair share of cookies.  After testing this recipe multiple times, I’m sharing these tips so you can bake the perfect cookies every time!

    • Weigh your ingredients. It is more accurate to weigh your ingredients. Over or under-measuring your ingredients will affect the texture of your cookies.
    • Use smaller-sized blueberries. Select smaller blueberries. Doing this will help allow the cookies to spread more evenly.
    • Don’t overload with blueberries. We love blueberries too, but adding too many will make it difficult for the cookies to spread evenly. It’s best to stick with the suggested amount in the recipe.
    • Gently mix in blueberries. Carefully mix the blueberries into the dough. Overmixing will cause the blueberries to burst and bleed into the dough.
    • Perfectly round cookies. Use a round cookie cutter to shape the hot baked cookies. Place the cutter around the cookies on the sheet pan and shape the cookie into a perfect circle.
    Close up of a stack of lemon blueberry cookies broken in half on a wire cooling rack.

    Recipe Variations

    • Super chewy and soft cookies. Typically I love adding an extra egg yolk to cookies like in these chocolate chip cookies for a chewy texture. For this recipe, I left the yolk out since the blueberries add moisture. But if you love doughy cookies, add one extra yolk to the recipe.
    • Thin and crispy cookies. Add an additional ¼ cup granulated sugar to the recipe to create thin and crispy cookies.
    • Larger cookies. Use a 3-ounce scoop to portion the dough into 16 larger cookies.

    Storage & Freezing Tips

    These lemon blueberry cookies are best enjoyed fresh while the edges are crispy. They will soften over time.

    • At room temperature. Store in an airtight container at room temperature for up to 2 days.
    • In the refrigerator. Store in an airtight container in the fridge for up to 3 days.
    • In the freezer. Store completely cooled cookies in a freezer-safe container and freeze them for up to 3 months. Thaw in the refrigerator overnight before serving.

    Make-ahead: Store the cookie dough balls in a freezer-safe container and freeze for up to 3 months. Bake frozen balls in a preheated 350°F/177°C oven for 12-14 minutes.

    Lemon blueberry cookies on a wire cooling rack with blueberries and salt in containers.

    Frequently Asked Questions

    Can I use frozen blueberries for this recipe?

    Yes, but do not let them thaw. Otherwise, your dough will become streaked with blue. Bake straight from the freezer for 11-13 minutes. Note that frozen berries will create a more wet and cakey texture.

    Can I use another berry?

    You could substitute with diced strawberries, raspberries, or blackberries.

    Can I bake these cookies ahead of time?

    Because these cookies soften over time, I suggest making them the day you want to serve them while the edges are still slightly crispy.

    Please leave a starred rating and comment below if you make these Soft & Chewy Lemon Blueberry Cookies. I love reading your feedback! And if you’d like to make this recipe later, don’t forget to pin it on Pinterest! Happy Baking!

    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    Lemon blueberry cookies on a wire cooling rack with blueberries and salt in containers.

    Soft & Chewy Lemon Blueberry Cookies


    ★★★★★

    5 from 2 reviews

    • Author: Maria Pagiotas
    • Total Time: 55 minutes
    • Yield: 30 cookies 1x
    Print Recipe
    Pin Recipe

    Description

    These Lemon Blueberry Cookies are made with plump, juice blueberries and 1 tablespoon of lemon zest for a fresh flavor. I've created soft-baked cookies with chewy centers and slightly crispy edges. Light brown sugar adds moisture and chewiness, while granulated sugar helps spread the cookies into the perfect size.


    Ingredients

    Scale
    • 260 g (2 cups) all-purpose flour
    • 1 teaspoon baking soda
    • 1/2 teaspoon baking powder
    • 1/2 teaspoon salt
    • 170 g (3/4 cup) unsalted butter, at room temperature
    • 165 g (3/4 cup) light brown sugar
    • 55 g (1/4 cup) granulated sugar
    • 1 tablespoon lemon zest
    • 1 large egg
    • 1 1/2 teaspoons pure vanilla extract
    • 145 g (1 cup) fresh blueberries

    Instructions

    1. In a medium bowl, whisk the flour, baking soda, baking powder, and salt.
    2. In a large bowl, using a handheld or stand mixer fitted with the paddle attachment, beat the butter, sugars, and lemon zest on medium-high speed for 2 minutes until light and fluffy, scraping down the sides of the bowl as needed.
    3. Mix in the egg and vanilla until combined.
    4. Add the dry ingredients and mix just until combined.
    5. Gently fold in the blueberries.
    6. Scoop the dough into 1 1/2 ounce portions, roll into balls, and place on a parchment-lined sheet pan, dish, or platter. Refrigerator for 30 minutes.
    7. Preheat the oven to 350°F/177°C.
    8. Arrange the cookies 3 inches apart on a large parchment-lined baking sheet. Bake for 10-12 minutes until the edges are lightly golden brown.
    9. Allow to cool 5 minutes on the hot pan and then transfer to a wire rack to cool completely.

    Notes

    Super chewy and soft cookies: Add 1 large egg yolk.

    Thin and crispy cookies: Add 55 g (1/4 cup) granulated sugar.

    Storage: Store in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 3 days.

    Freezer: Store completely cooled cookies in a freezer-safe container and freeze them for up to 3 months.

    Make-ahead: Store the cookie dough balls in a freezer-safe container and freezer for up to 3 months. Bake from frozen in a preheated 350°F/177°C oven for 12-14 minutes.

    • Prep Time: 15 minutes
    • Chill Time: 30 minutes
    • Cook Time: 10 minutes
    • Category: Cookies
    • Method: Baking

    Keywords: lemon cookies, blueberry cookies, sugar cookies

    Did you make this recipe?

    Tag @thesweetoccasion on Instagram so we can see your creation!

    More Cookies

    • Stack of round funfetti cutout cookies on a white wood surface with milk.
      Funfetti Cutout Cookies
    • Round pink strawberry shortbread cookies with freeze dried strawberries sprinkled around.
      Easy Strawberry Shortbread Cookies
    • Pile of strawberry cheesecake cookies with a cookie on top cut in half displaying the cheesecake filling.Pile of strawberry cheesecake cookies with a cookie on top cut in half displaying the cheesecake filling.
      Soft & Chewy Strawberry Cheesecake Cookies
    • Biscoff truffles coated in a white chocolate cookie butter coating stacked in a white bowl.
      Easy Lotus Biscoff Truffles

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Kristen

      August 13, 2023 at 8:17 pm

      These cookies were a hit! Will be making them again before the fall!

      ★★★★★

      Reply
      • Maria Pagiotas

        August 14, 2023 at 9:49 am

        Hi Kristen! So happy you enjoyed these cookies! Happy Baking!

        Reply
    2. Sherri

      August 11, 2023 at 9:48 pm

      Loved these cookies! A new family favorite. You can really taste the lemon zest in the cookies.

      ★★★★★

      Reply
      • Maria Pagiotas

        August 12, 2023 at 1:44 am

        Hi Sherri! So happy you love this cookies! Thank you for sharing 🙂

        Reply

    Primary Sidebar

    Professionally trained pastry chef at your fingertips. I provide the baking knowledge and tools for bakers like you to successfully create in your kitchen.

    More about me →


    Rainbow sprinkle swirled white cake and fluffy van
    Rainbow sprinkle swirled white cake and fluffy vanilla buttercream make the perfect bite sized mini funfetti cupcakes. 
.
.
.
.
#funfetti #funfetticupcakes #minicupcakes #whitecake #learntobake #cupcakesdaily #sprinklesmakeeverythingbetter #thesweetoccasion

    Welcoming the weekend with an easy and moist choco
    Welcoming the weekend with an easy and moist chocolate fudge cake. You don’t need a mixer to make this easy one layer cake!

#chocolatefudge #chocolatecakerecipe #fudgecake #madefromscratch #bakerlife #learntobake #thesweetoccasion

    Fruit crisps have been the highlight of our summer
    Fruit crisps have been the highlight of our summer fruit. Individual peach cherry crisps are definitely a favorite. What’s your favorite combination??

#peachdessert #summerbaking #cherryrecipe #easybaking #fruitdessert #cherryseason #summerdessert #thesweetoccasion #homebaked #homebaker #learntobake

    Strawberry filled cupcakes 🍓 Moist strawberry c
    Strawberry filled cupcakes 🍓 Moist strawberry cupcakes filled with a easy strawberry compote and topped with whipped strawberry cream cheese frosting. Forget the box mix! Fresh strawberries are the star of the show!
.
.
.
.
.
.
#strawberrydessert #strawberrycupcakes #freshstrawberries #strawberrybuttercream #seasonalbaking #cupcakesdaily #thesweetoccasion

    Fresh strawberry sheet cake just in time for summe
    Fresh strawberry sheet cake just in time for summer. Ditch the boxes mix and artificial ingredients for this easy and moist cake from scratch with tangy whipped strawberry cream cheese frosting.
.
.
.
.
.
#strawberrycake #freshstrawberries #sheetcake #sheetcakes #summercakes #creamcheesefrosting #easybaking #thesweetoccasion

    Dreamy chocolate fudge cupcakes! They’re moist,
    Dreamy chocolate fudge cupcakes! They’re moist, light and fluffy chocolate cupcakes topped with a rich, fudge frosting. Nothing light a double chocolate cupcake for a sweet treat. Full recipe is on my website!
.
.
.
.
.
#chocolatecupcakes #fudgecake #chocolatebuttercream #chocolatefrosting #scratchbaking #learntobake #lifeofabaker #bakinglove #thesweetoccasion

    Chewy and gooey Biscoff Blondies are a new favorit
    Chewy and gooey Biscoff Blondies are a new favorite! They’re are mixed with Biscoff spread, studded with chocolate chips and topped with crushed biscoff cookies. Who else loves cookie butter?!
.
.
.
.
#cookiebutter #biscoff #blondies #bakersofinstagram #speculoos #scratchbaking #weekendbaking #biscofflotus #biscoffblondies

    Fudgy? Yes, very much so! Cakey? No, in my persona
    Fudgy? Yes, very much so! Cakey? No, in my personal opinion I don’t believe brownies should be cakey! These white chocolate chip brownies use three types of chocolate for a decadent treat. 

#brownielovers #fudgybrownies #chocolatebrownies #dessertsofinstagram #browniebatter #bakinglove #brownielove #brownierecipe #madefromscratch #bakingblog #bakersofinstagram

    Hi friends!! It's been quite a while (adding a thi
    Hi friends!! It's been quite a while (adding a third kid to the mix has been a ton of fun!!), but I'm also happy to be back. I'm back to sharing approachable fun, flavorful baking recipes using quality and seasonal ingredients. I have so much coming your way. Stay tuned...



    Follow on Instagram


    Footer

    ↑ back to top

    About | Contact | Recipes | Newsletter | Web Stories | Privacy Policy

    Copyright © 2023 The Sweet Occasion