These soft and chewy lemon blueberry cookies are bursting with juicy berries and bright citrus flavor. Made with simple ingredients, they’re the perfect springtime treat—ideal for brunches, picnics, or whenever you crave a refreshing, fruit-filled dessert.

Close-up of lemon blueberry cookies stacked on a white plate with fresh blueberries nearby.

Why You’ll Love These lemon blueberry cookies

Bright & Fresh Flavor: The combination of lemon and blueberry makes this dessert deliciously sweet, tart, and refreshing all at once.
Soft & Chewy Texture: These lemon and blueberry cookies stay tender with just the right amount of chew.

Simple Ingredients: No fancy steps or hard-to-find ingredients, just everyday basics.
Quick & Easy: The simple drop-style dough goes from mixing bowl to oven in minutes, with minimal cleanup.
A Fun, Springy Remix: Blueberry lemon cookies are a fruit-filled twist on the classic sugar cookie base!

Ingredients

Salted butter: If you use unsalted butter, add a pinch of salt to help balance the sweetness of the blueberry lemon cookies. Feel free to use vegan butter or non-dairy butter instead of regular butter in this recipe.

Granulated sugar
Light brown sugar
Egg: Make sure to use a room temperature egg so it blends more easily and evenly into the dough.
Lemon juice: Feel free to use fresh or bottled lemon juice. I’ve tried both and didn’t notice a discernible difference. Add some lemon zest or even a tsp of lemon extract to boost the bold, aromatic citrus flavor.
Baking powder
All purpose flour
Blueberries: Fresh blueberries or frozen blueberries will work in this lemon blueberry cookies recipe. If using frozen, don’t thaw—just fold them in gently with a little flour to prevent bleeding.

See the recipe card for full information on ingredients and quantities.

lemon blueberry cookies stacked on top of table.

How to Make Lemon Blueberry Cookies (step-By Step Instructions)

Make The Butter Mixture: Use an electric hand mixer on medium speed to cream the butter and sugars together in a large mixing bowl or whisk them in the bowl of a stand mixer fitted with paddle attachment until smooth and creamy. Mix in the egg and lemon juice until light in color with a fluffy consistency.
Create The Cookie Dough: Scrape the sides of the bowl, then mix the baking powder and flour into the butter mixture on low speed. Fold in the blueberries.
Drop Dough Balls: Use a cookie scoop to drop cookie dough balls onto a baking sheet lined with parchment paper or silicone mat.

Bake: Bake at 350 degrees Fahrenheit for 12 minutes until the edges are set and light golden brown.
Serve: Cool for a few minutes on the sheet pan before transferring to a wire rack. Serve and enjoy!

Lemon blueberry cookie dough, shaped dough balls, mid-bake, and finished cookies on a baking sheet.

Tips for the Best Cookies

Want your blueberry lemon cookies to look and taste like you bought them from a bakery? Here’s how to level them up for picture-perfect presentation:

Stop Excess Spreading: If your cookies are spreading too much, you can chill the dough in the fridge for 30 minutes before baking.
Prevent Blueberries from Bleeding: You can toss your blueberries in a little flour before folding them into the dough. This helps prevent color bleeding and keeps them from sinking.
Use Fresh Lemon Zest for Zingy Flavor: Rub the zest of one lemon into the sugar with your fingers to release its oils and amp up the lemon flavor without adding extra liquid. For a fuller flavor, add a touch of vanilla extract.

Use Both Brown & White Sugar: Brown sugar adds moisture and gives cookies that signature chewy bite, while white sugar helps with structure and light crisp edges. Using a mix of both helps balance texture and keeps the cookies soft and not cake like.
Bakery-Style Boost: Mix in white chocolate chips, swirl in some blueberry jam, or drizzle with a lemon glaze to give your blueberry lemon sugar cookies a rich burst of flavor that feels straight from a bakery case.

Close-up of freshly baked lemon blueberry cookies cooling on parchment paper, surrounded by whole blueberries.

Can I Use Frozen Blueberries in These Cookies?

Yes, you can use frozen blueberries when fresh berries aren’t available. For best results, don’t thaw them; just fold them into the dough straight from the freezer. To help prevent the berries from bleeding and turning the dough purple, try tossing them in a bit of flour first. Gently mix them in at the end to keep the color clean and the texture just right.

Proper Storage

To Store: Keep baked cookies in an airtight container at room temperature for up to 5 days. Add a slice of bread to the container to help keep them soft and chewy.
To Freeze: Let the cookies cool completely, then store them in a freezer-safe bag or container. They’ll keep well for up to 2 months. Thaw at room temperature.
To Reheat: Warm in the microwave for 10–15 seconds for that fresh-from-the-oven feel.

Lemon blueberry cookies on parchment with fresh blueberries and lemons.

If you tried this Lemon Blueberry Cookies Recipe or any other recipe on my website, please leave a star rating and let me know how it went in the comments below. Thanks for visiting!!!

5 from 1 vote

Lemon Blueberry Cookies

Author — Jennifer Fishkind

Serves —

Lemon Blueberry Cookies are refreshing, bright, and bursting with berries! With a soft, buttery texture and the perfect balance of sweet and tangy, every bite tastes like it's made with love.

Print Rate Pin Save

Prep Time 15

Cook Time 12

Total Time 27

Ingredients

Instructions

Preheat the oven to 350°F.
Combine the softened butter, white sugar, and brown sugar in a large mixing bowl. Use an electric hand mixer to cream the butter and sugars together on medium speed for about 2 minutes. The ingredients should be smooth and creamy.
½ cup salted butter, ½ cup white granulated sugar, ½ cup light brown sugar
Add the egg and lemon juice. Mix for another 2 minutes, or until the mixture is light in color and has a fluffy consistency.
1 large egg, 1 tablespoon lemon juice
Add the baking powder and flour. Reduce your mixer to low speed or use a large spatula to gently incorporate the flour until no dry pockets remain in your cookie dough.
1 teaspoon baking powder, 1¾ cups all-purpose flour

Gently fold in the blueberries until they are evenly distributed throughout the cookie dough.
1¼ cups frozen blueberries
Use a spoon or cookie scoop to drop balls of cookie dough about 1 ½ tablespoons in size onto a baking sheet. Space your cookies about 1 ½ – 2 inches apart. Bake for 12 minutes.
Let your cookies cool for a few minutes before transferring them to a wire cooling rack. Enjoy!

Jenn’s Notes

Store :

To Store: Keep baked cookies in an airtight container at room temperature for up to 5 days. Add a slice of bread to the container to help keep them soft and chewy.
To Freeze: Let the cookies cool completely, then store them in a freezer-safe bag or container. They’ll keep well for up to 2 months. Thaw at room temperature.