These Lemon Blueberry Cookies are bursting with lemon flavor! A no-chill chewy cookie with tangy lemon and sweet blueberry goodness, topped with a lemon sugar salt.
Ready in just 30-minutes!
Cookies are the perfect portioned dessert. Lemon Blueberry cookies are even easier since there's no need to chill the dough before baking!
Along with blueberry cornbread, it's perfect for Spring, Easter, Mother's Day and any other day you want a delicious cookie. Keep the theme going for brunch and add Blueberry Streusel Muffins or Lemon Ricotta Cookies.
Jump to:
Why You'll Love This Recipe
- No chilling the dough - you can enjoy cookies in just 30 minutes!
- Cookies are perfect for freezing, so you can make them ahead of time. I always have a stash of Molasses Cookies in the freezer!
- Lemon and blueberry are a classic combo, making this lemon blueberry cookie recipe a crowd pleaser.
Recipe Ingredient Notes
- Kosher Salt: Diamond Crystal Kosher Salt is my everything salt. This is a must when cooking. If you're using a different brand or type of salt, measurements are not the same. I recommend buying Diamond Crystal for your kitchen.
- Butter: Always use unsalted when baking so you can control the level of salt.
- Lemons: Use fresh juice and zest for the brightest flavor. Just like with Creamy Lemon Pie.
- Blueberries: Much like the lemon, fresh berries are best for this lemon blueberry cookie recipe.
See recipe card below for a full list of ingredients and measurements.
Substitutions & Variations
- You can use a 1:1 gluten-free baking flour substitute in place of AP flour to make these lemon blueberry cookies gluten-free.
- Use frozen blueberries if fresh aren't available. This will require 4 hours of chill time after scooping the cookie dough, before baking. Similar to chilling Strawberry Cheesecake Cookies before baking.
- Swap out the lemon juice and zest for lime juice and zest. Yes. Blueberry lime cookies!
- Stir in a half cup of white chocolate chips!
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
How To Make Blueberry Lemon Cookies
Step 1: Whisk dry ingredients in a medium bowl.
Step 2: Whisk butter and sugars; add remaining wet ingredients and combine.
Step 3: Stir dry ingredients into wet ingredients until just combined.
Step 4: Fold in fresh blueberries, then scoop and bake!
Expert Baking Tips
- Use room temperature eggs for best dough texture and even baking.
- Bake on parchment-paper lined sheets for easy cleanup and no sticking. No non-stick cooking spray required!
- Allow to cool on sheets for 5 minutes before transferring to a wire rack to cool completely. I think these taste best when enjoyed fully cooled. Same with Banana Coffee Cake!
- Using fresh blueberries allows for blueberry lemon cookies to be no chill cookies. There is less spread in the cookie and less bleeding from the blueberries.
Recipe FAQs
After baking these chewy lemon cookies, I like to store them on the counter for the first day uncovered. With the blueberry in them, they can become soggy if put straight into an airtight container. After the first day then I store them in an airtight container in the fridge. Let them come to room temp before eating.
While frozen blueberries will work fine, they do make the cookies flatter. I recommend using frozen wild blueberries and keeping them in the freezer until stirring in. Keep in mind that frozen berries will also have a tendency to bleed into the dough more than fresh. I also recommend chilling the dough after scooping for at least 4 hours if using frozen blueberries.
Yes! This lemon blueberry cookies recipe will freeze well once totally cooled, for up to 2 months in an airtight container. You can also scoop the dough onto parchment paper and freeze that until solid. Then transfer the dough balls to a bag for up to 2 months. Allow to come to room temp before baking.
This post has been updated to reflect new and better baking tips, using fresh blueberries rather than frozen and baking tips and tricks for using frozen blueberries.
More Recipes You'll Love
Have you tried this recipe? Share it with me! Tag @inkristaskitchen on Instagram & Facebook and leave a star⭐⭐⭐⭐⭐review below! Sign up for our Newsletter to follow along with new recipes & news!
📖Recipe
Lemon Blueberry Cookies
Equipment
- 1 whisk
- 1 wire rack
- 1 large cookie scoop
Ingredients
Dry Ingredients
- 2½ cups all purpose flour
- 1 tsp kosher salt
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
Wet Ingredients
- 1 cup unsalted butter melted
- 1 cup granulated sugar
- ½ cup brown sugar
- zest of 3 lemons
- 1 tablespoon fresh lemon juice
- ½ tsp pure vanilla extract
- 1 egg room temp
- 1 egg yolk room temp
- 1 cup frozen wild blueberries
Lemon Sugar Salt
- zest of 1 lemon let it dry out a bit before mixing
- 2 tablespoon granulated sugar
- ¼ teaspoon kosher salt
Instructions
Mixing Dry Ingredient
- Preheat oven to 350°F and line 2 sheet pans with parchment paper
- Whisk all dry ingredients in a medium mixing bowl. Set aside
Mixing Wet Ingredients
- Whisk melted butter, both sugars and lemon zest in a large mixing bowl until smooth and combined
- Whisk in the lemon juice, vanilla and eggs until fully combined
- Mix the dry ingredients into the wet, using a rubber spatula. Do not overmix, a few streaks of flour are okay
- Gently fold in the blueberries. Only a couple folds will do
- Using a large cookie scoop, scoop dough and place on parchment paper. 5-6 cookies per tray, leaving room for spread
- Bake 14-16 minutes. Let cool on tray for 5 minutes then transfer to wire rack to fully cool
Mixing Lemon Sugar Salt
- Zest 1 lemon then let it dry out while cookies cool
- Mix zest with sugar and salt then top cooled cookies
Kim
Delicious!!
Krista Stechman
Thank you!!