Name: Irresistible Lemon Blueberry Cookies
Prep time: 15 min
Cook time: 13 min
Total time: 28 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 tsp baking powder; 1/4 tsp salt; 1/2 cup unsalted butter, softened; 3/4 cup granulated sugar; 1 large egg; 1 tbsp lemon zest; 2 tbsp lemon juice; 1 tsp vanilla extract; 1 cup fresh or frozen blueberries (do not thaw if frozen); 1/2 cup white chocolate chips (optional)

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Irresistible Lemon Blueberry Cookies are soft, chewy, and bursting with bright citrus flavor and sweet bursts of blueberry in every bite. I love how the tangy lemon perfectly balances the juicy berries, creating a cookie that’s light, fresh, and totally addictive. They’re ideal for spring and summer, but honestly, I bake them all year round.

Why You’ll Love This Recipe

I love this recipe because it’s easy to make and delivers bakery-style cookies with just the right amount of sweetness. The lemon zest adds a fragrant, refreshing note, and the blueberries—whether fresh or frozen—give a juicy pop of flavor. These cookies are perfect for tea time, dessert platters, or just snacking straight off the baking sheet. Irresistible Lemon Blueberry Cookies

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Baking powder
Salt
Unsalted butter, softened
Granulated sugar
Egg
Lemon zest and lemon juice
Vanilla extract
Fresh or frozen blueberries (not thawed if frozen)
Optional: white chocolate chips for extra sweetness

Directions

I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In one bowl, I whisk together the flour, baking powder, and salt.
In a separate large bowl, I cream the butter and sugar until light and fluffy.
I add the egg, lemon zest, lemon juice, and vanilla extract to the butter mixture and beat until smooth.
I slowly mix in the dry ingredients just until combined.
I gently fold in the blueberries (and white chocolate chips if using), being careful not to crush them.
I scoop the dough onto the baking sheet, spacing them a couple inches apart.
I bake for 11–13 minutes, or until the edges are lightly golden and the centers are just set.
I let them cool on the pan for a few minutes before transferring to a wire rack.

Servings and timing

This recipe makes about 18 cookies and takes around 30 minutes from start to finish. It’s a quick and easy way to whip up a batch of fresh, fruity cookies for any occasion.

Variations

I add white chocolate chips for extra creaminess.
I use dried blueberries if I want a more compact texture.
I glaze the cookies with a simple lemon icing for more citrus punch.
I chill the dough before baking for thicker cookies.

storage/reheating

I store these cookies in an airtight container at room temperature for up to 4 days. They also freeze well—I freeze the dough or the baked cookies and thaw as needed. No reheating required, but I warm them up slightly if I want that fresh-from-the-oven feel. Irresistible Lemon Blueberry Cookies

FAQs

Can I use frozen blueberries?

Yes! I use them straight from the freezer without thawing to avoid excess moisture in the dough.

Do I need to chill the dough?

Not necessarily, but chilling helps the cookies hold their shape and makes them a bit thicker.

Can I use lemon extract instead of fresh lemon?

Fresh lemon juice and zest give the best flavor, but a small amount of lemon extract works in a pinch.

Can I make them vegan?

Yes. I use plant-based butter and a flax egg (1 tbsp ground flax + 3 tbsp water) as substitutes, and they still come out delicious.

Why did my cookies turn green?

If I use fresh blueberries, the acid in the lemon may react with the pigments and turn the dough slightly greenish—it’s harmless and still tastes great.

Conclusion

Irresistible Lemon Blueberry Cookies are soft, zesty, and full of juicy blueberry flavor that makes them stand out from the usual cookie lineup. I love making them for a refreshing twist on dessert, and they always disappear fast. Whether I’m baking for a picnic, a party, or just a cozy night in, these cookies are a sweet, citrusy win every time.