Easy no-chill Lemon Blueberry Cookies are soft and chewy and filled with fresh blueberries and lemon. The fruity and refreshing flavor combination makes them perfect for Easter and summertime!
High altitude adjustments included! Use fresh or frozen wild blueberries for these amazing cookies!
Speaking of fresh or frozen blueberries, you have to try my Old Fashioned Blueberry Cobbler or this Blueberry Pancake Cake.
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Why You Will Love This Blueberry Lemon Cookies Recipe
- No-Chill Cookie Dough—This is a one-bowl, no-chill cookie recipe that doesn’t even require a mixer!
- Seasonal – While these chewy cookies are delicious year-round, they make the perfect spring and summer cookie!
- Fresh Ingredients – Enjoy real flavors with fresh blueberries, freshly squeezed lemon juice, and tangy lemon zest.
I cannot tell you how much we loved these cookies and our recipe testers (church friends) went bonkers over them!
I tested a batch by chilling the dough for 10 minutes, but they didn’t spread and had a cakier texture instead of soft and chewy sugar cookies. These cookies are soft and chewy, and they taste a little like enjoying a muffin top!
I made these in one bowl, but you can use a handheld mixer or stand mixer if preferred. Just be sure to stir the blueberries in by hand.
My sea-level recipe tester had these notes: Using a rounded 2-tablespoon scoop, yielded 24 cookies, baked at 375° F for 14 minutes. They loved them!
If you love these blueberry cookies, you will love my lemon blueberry dump cake and this blueberry pancake mix bundt cake or this lemon bundt cake recipe.
Simple Ingredients for Blueberry Lemon Cookies
- Butter: I like to use salted butter, melted and cooled for 10 minutes before adding it. If you use unsalted butter, add ¼ teaspoon salt to the recipe.
- Sugar: I use all-natural cane sugar, but regular granulated sugar will work too. We’ll roll the cookies in it too.
- Lemon: For the tangy and sweet lemon flavor, use the zest and fresh lemon juice from about two large lemons or three small lemons.
- Eggs: Eggs give lift and chewiness, add one large whole egg and an egg yolk at room temperature.
- Vanilla: Give the cookies a rich, creamy flavor with vanilla extract.
- Flour: I like to use unbleached all-purpose flour in all my baked goods.
- Leavening: This easy recipe uses baking soda and baking powder to help the cookies spread and have a tender crumb.
- Cornstarch: The lemon blueberry cookie recipe uses cornstarch, which helps the cookies hold their shape and eliminates the need for chilling.
- Blueberries: I like to use fresh blueberries, but frozen berries work just as well! Don’t thaw.
- Topping Sugar: Sprinkle the tops of the cookies with sparkling or Swedish sugar for a fun texture and a pretty presentation!
- Lemon Glaze (optional): You’ll need powdered sugar, melted butter, lemon juice, vanilla extract and lemon zest, but the glaze is optional.
Get the full recipe in the recipe card below.
How to Make Blueberry Lemon Cookies Recipe
Step 1 | Preheat and prep
Get started by preheating the oven to 375° F (190° C) and lightly greasing or lining a couple of baking sheets with parchment paper.
Step 2 | Combine dry ingredients
Set out a medium bowl and add the flour, cornstarch, kosher salt, baking soda, and baking powder, whisking until combined.
Step 3 | Mix the wet ingredients
Next, add the sugar and fresh lemon zest in a large mixing bowl. Whisk or combine the sugar mixture with your hands or whisk until it’s fragrant and looks a bit like wet sand.
Then, pour in the melted and cooled butter, egg, egg yolk, and vanilla. Whisk vigorously for a couple of minutes or until the color lightens and add the lemon juice, mixing to combine.
Step 4 | Finish blueberry lemon cookies
Now, add the flour mixture to the sugar mixture and stir until no flour streaks remain. Then, gently fold in the blueberries, careful not to smash them. Use a rubber spatula to scrape the sides of the bowl, getting all of the ingredients.
Fresh Tip
- When using frozen blueberries, remove one tablespoon of flour mixture. Toss them in the reserved mixture before adding to the dough. Be careful not to overmix to prevent a purple, mushy texture.
Step 5 | Scoop the cookie dough
Next, use a (2 Tablespoon) medium cookie scoop to scoop the dough. Try to get about three to five berries in each sugar cookie and keep a few extra blueberries to press into the cookies. If necessary, move the berries around — You don’t want multiple berries next to each other.
Then, roll the cookie dough balls in granulated sugar and set them on the prepared baking sheets about two or three inches apart, filling each sheet with around 9-11 sugar cookies.
Fresh Tip
- If preferred, instead of folding in the blueberries, press 3-5 blueberries into the cookie dough balls instead.
Step 6 | Bake, sprinkle, and cool
Finally, bake the lemon berry sugar cookies for 9-14 minutes in the oven until the cookies spread and set. If you prefer chewy and soft cookies, bake them for nine minutes. Or, bake them longer for a cakey texture.
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Then, cool on the cookie sheet for three minutes and sprinkle with sparkling sugar or Swedish sugar. Remove the cookies and move them to a cooling rack to cool completely.
Fresh Tip for Frozen Berries
- Reduce the temperature to 350° F (175° C) and bake the cookies for 13-16 minutes.
How to make Lemon Butter Glaze (optional):
Mix the powdered sugar, melted butter, lemon juice, vanilla, and lemon zest in a small bowl. If the glaze is too thick, add a little more liquid. Then, drizzle the cooled cookies with the lemon glaze, letting it harden before storing or serving. Enjoy these delicious, fresh, chewy lemon blueberry cookies!
High Altitude Lemon Blueberry Cookies
I bake at 5280 above sea level. Follow the adjustments below for the best results. These cookies have been tested at high-altitude and sea level.
- Reduce the sugar to 1¼ cups.
- Increase the flour to 3 cups.
- Decrease the baking powder to just ½ teaspoon.
- Bake at the same temperature, but be sure to remove the cookies at about the 10-minute mark.
Looking for more fun and festive Easter cookies? Try my adorable Cadbury Easter Egg Cookies that are especially enjoyable to make with kids in the kitchen! Or check out this Easter Egg Sugar Cookies Recipe. Also try these Lemon Shortbread Cookies Recipe and this traditional shortbread recipe.
Variations & Substitutions
Frozen Blueberries: If you use frozen blueberries, do not thaw them. They will likely leave blue streaks in the cookie dough, but that’s not all bad! In testing the recipe, I preferred frozen wile blueberries because they are smaller and easier to mix in. You could also try using freeze-dried blueberries, but I haven’t tried it!
Homemade Vanilla Recipe: For an extra homemade touch, use my easy homemade vanilla extract– It’s easier than you think!
Gluten-Free Blueberry Lemon Cookies: Try using a good 1:1 all-purpose flour gluten-free flour blend. Feel free to sub in ¼ cup of almond flour, oat flour or coconut flour.
Sugar Substitutes: Instead of mixing white sugar into the dough, replace it with monk fruit sugar or try coconut or brown sugar for a different flavor profile.
Add-Ins: For extra flavor and texture, add chopped nuts, shredded coconut, ¼ teaspoon of lemon extract, or white chocolate chips.
Vegan Lemon Blueberry Cookies: Swap the butter for vegan butter and replace the eggs with your favorite plant-based egg substitute.
Recommended Tools
- I love these USA Baking Sheet with cooling rack!
Frequently Asked Questions
These cookies are similar to Starbucks cookies with bright blueberry and lemon flavors, but not exactly the same. While the Starbucks menu item is more like shortbread, our recipe is more Lofthouse cookie-like.
Smaller blueberries are better than larger ones for these blueberry cookies. Blueberries that are too large add too much moisture. So, find the smallest blueberries you can at the grocery store – Wild blueberries are excellent for this recipe.
You can make small cookie scoops and bake for 8 to 10 minutes if preferred.
Once the edges of the cookies are slightly golden brown and the center is still puffy and just slightly underbaked, they will continue baking as they cool.
Yes! Make the dough balls ahead of time and freeze them. Then, let them come to room temperature before baking later. The texture may be different because the ingredients have been chilled, but they will still be delicious!
Because this recipe has no food coloring, the color will differ each time the cookies are baked, based on lemon zest, butter (I used European butter).
Storage Tips
Countertop or Refrigerator – Store leftovers at room temperature in an airtight container for up to three days or store them in the fridge for up to seven days.
Freezing Sugar Cookies – For longer storage, place the cookies on a baking sheet in one even layer. Then, flash freeze them for an hour and move them to an airtight container or ziplock bag for up to three months.
Thaw them before serving by placing them on a plate in a single layer, or enjoy them chilled right from the freezer!
What to serve with the Best Lemon Blueberry Cookies Recipe
- Strawberry Shortcake Ice Cream
- Lemon Gelato Recipe
- Old-Fashioned Vanilla Ice Cream – make ice cream sandwiches!
Old-Fashioned Vanilla Bean Ice Cream
Creamy, homemade old fashioned ice cream, with gorgeous flecks of vanilla beans and no sweetened condensed milk! This churn ice cream has simple ingredients that will be ready in no time for your ice cream maker.
Homemade Strawberry Shortcake Ice Cream (No Churn)
An easy no-churn Strawberry Shortcake Ice Cream with the iconic flavors of a Good Humor Strawberry Shortcake Bar. A vanilla ice cream base with strawberry jello, fresh strawberries, and pound cake!
Plus how to make into a strawberry shortcake ice cream cake! YUM!
Lemon Gelato Recipe
Lemon ice cream has the perfect balance of sweet-tart ratio, that is both refreshing and enticing. While not quite an authentic lemon gelato recipe, this is a close smooth, creamy cousin and is bursting with fresh lemon flavor!
Circus Animal Cookie Ice Cream (No Churn)
Creamy, no-churn Circus Animal Ice Cream, no machines necessary for this cool dessert. Swap out your cookies to change it up!
Our Favorite Cookie Recipes
- Lemon Sandwich Cookies
- Raspberry Cheesecake Thumbprint Cookies
- Easy Peanut Butter Cookies
- Italian Pizzelle Cookies Recipe
- Crumbl Chocolate Chip Cookie recipe — my most popular cookie!
- Shortbread recipe – traditional Scottish shortbread
- Crumbl Sugar Cookie Recipe
- Koulourakia Greek Butter Cookies
- Lemon Cookies without cake mix
Don’t overhandle the cookie dough! And be sure to fold in your blueberries carefully.
I hope you loved these Blueberry Lemon Cookies — if you did, would you share your creation on Instagram, Facebook and Pinterest? And be sure to comment below!
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Lemon Blueberry Cookies
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Ingredients
- 1 cup salted butter melted, cooled for 10 minutes, if using unsalted add ¼ teaspoon additional salt
- 1 ½ cups granulated sugar reduce to 1 ¼ cups for high altitude
- 2 tablespoons lemon zest about 2 large, 3 small lemons
- 1 large egg room temperature, forgot? submerge egg in a bowl of warm, not hot water for 5-7 minutes
- 1 large egg yolk room temperature
- 2 teaspoons vanilla extract
- 3 tablespoons lemon juice
- 2 ¾ cups unbleached all-purpose flour Increase to 3 cups for high altitude
- 1 teaspoon cornstarch
- ¾ teaspoon kosher salt increase to 1 teaspoon if using unsalted butter
- ¾ teaspoon baking powder decrease to ½ teaspoon for high altitude
- ½ teaspoon baking soda
- 1 cup fresh blueberries ; see notes for using frozen blueberries
- 4-5 tablespoons granulated sugar for rolling, optional
- Sparkling sugar or Swedish sugar for sprinkling on top optional
- see lemon glaze recipe in notes if desired
Instructions
- Preheat the oven to 375° F (190° C) and line 2-3 baking sheets with parchment paper or grease lightly.
- In a medium bowl, whisk together the flour (2 ¾ cups), cornstarch (1 tsp), kosher salt (¾ tsp), baking soda (½ tsp), and baking powder (½ tsp).
- In a large mixing bowl, add sugar (1 ½ cups) and lemon zest (2 TBL), combining well with hands or whisking until the mixture is fragrant and resembles wet sand.
- Add melted (slightly cooled) butter whisk well, then add the egg (1), egg yolk (1), vanilla extract (2 tsp) and whisk vigorously until smooth and color lightens slightly, about 2 minutes. Whisk in lemon juice until combined, another minute or so.
- Add the flour mixture (2 ¾ cups flour, ¾ teaspoon kosher salt, 1 teaspoon cornstarch, ½ teaspoon baking soda, ½ teaspoon baking powder) to batter, mixing together until no flour streaks remain. If using frozen blueberries, be sure to remove 1 TBL of the flour mixture.
- Carefully fold in the blueberries (1 cup), trying to avoid smashing them***. If using frozen blueberries, toss them gently with the reserved 1 Tablespoon flour mixture, then carefully fold them into the lemon sugar cookie dough.
- Using a medium cookie scoop (2 TBL), carefully scoop cookie dough aiming for 3-5 blueberries per cookie. Keep a few extra blueberries on hand to gently press evenly into the dough or feel free to move them around; you don’t necessarily want multiple blueberries right next to each other.
- Roll dough balls in granulated sugar (4-5 TBL) and place 2-3 inches apart on prepared baking sheets. I typically put 9-11 cookies on a baking sheet.
- Bake for 9-14* minutes in a preheated oven until the cookies have spread and are set. For softer, chewy lemon blueberry cookies, bake for 9 minutes. For cakier cookies, bake for closer to 12-14 minutes. Cool on pan 3 minutes, then remove cookies with spatula to cooling rack. Cool completely. if desired, sprinkle with sparkling sugar or Swedish sugar or optional glaze (below).
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Notes
My sea-level recipe tester had these notes: Using a rounded 2-tablespoon scoop, yielded 24 cookies, baked at 375° F for 14 minutes. They loved them!
Optional Lemon butter glaze
If desired, in a small bowl, mix powdered sugar (1 cup), melted butter (1 tsp), lemon juice (1-2 TBL), vanilla extract (¼ tsp), and lemon zest (1 tsp). Add more liquid if the mixture is too thick. Drizzle on top of cookies, allowing to harden before storing. Storage Tips:- Lemon blueberry cookies can be stored at room temperature in an airtight container for 3 days or in the fridge for up to 7 days.
- Freeze lemon blueberry cookies: Place lemon blueberry cookies on a baking sheet in a single layer, flash freeze one hour until hard, then transfer to an airtight container or ziplock baggie, freeze up to 3 months.
- Thaw by placing them in a single layer on a plate (they’re delicious straight from the freezer, too).
- Decrease sugar to 1 ¼ cups
- Increase flour to 3 cups
- Decrease baking powder to ½ teaspoon
- Bake as directed in 375° F (190° C) oven removing closer to the 10 minute mark.
- ***Alternatively, if using fresh blueberries, you can instead add 3-5 blueberries per cookie after scooping and rolling, gently pressing into the dough balls.
- Frozen blueberries may be substituted for fresh. DO NOT THAW. And when you fold them into the batter they will most likely leave streaks of purple in the cookie dough, not all together unfun!
- During testing, I found that frozen wild blueberries worked best as they are smaller; don’t forget to toss them gently in a tablespoon of the flour mixture before adding to the dough. Do not overmix the dough (it will turn your cookies purple and make a mushy mess of things).
- I also found that reducing the oven temperature to 350° F (175° C) and baking 13-16 minutes was best.
- Lemon Zest I loving using my Microplane for zesting citrus fruits. It just gets the aromatic skin and not the pith (white part underneath, it’s bitter, you don’t want that).
- This is a no chill cookie dough. In fact, I tested a batch to see how they would turn out if I refrigerated them for 10 minutes. The cookies did not spread as nicely, and were more cakey in nature.
Nutrition
Paula
These lemon berry cookies were so soft and just the right amount of sweet & tart!
So glad you loved them Paula!
TAYLER ROSS
I made these cookies over the weekend and they were delicious! So full of summer flavor!
Perfect for the holiday weekend Tayler, thanks so much!
Vicky
I’ve made a lot of cookies, but I’ve never used blueberries as an ingredient in them. These cookies reminded me of blueberry muffins. Yum!
Yes, like a soft chewy blueberry muffin top!!
Colder by the Lake
Excellent tasting!! A little messy in the rolling into balls but got it done!!
lol! Sorry about that! But glad they were worth it!
Samantha
If using unsalted butter, I believe adding almost 2/3 of a teaspoon would be needed, since salted butter contains at least 90 mg of sodium per tablespoon.
Hi Samantha, you certainly do what you feel is best — that’s the beauty of baking! Let me know how it works out for you!
From my experience traditionally you add ¼ teaspoon per stick, more along with the salt already called for in the recipe may make it too salty. This is what is on the Challenge Butter website: So here’s a simple rule of thumb to use so you can make the recipe with unsalted butter. Just remember, for every half cup (1 stick or ¼ lb) of salted butter required, you can add ¼ teaspoon of salt to Challenge Unsalted Butter.