Lemon Blueberry Cookies

These Lemon Blueberry Cookies are amazing! Like a burst of sunshine, the tartness of lemon zest and lemon juice and the sweetness of fresh blueberries combine in a chewy, sweet cookie dough that is out-of-this-world good. I bet you can’t eat just one!

Got extra blueberries? Be sure to store frozen blueberries for later or bake up this easy Blueberry Crumble recipe for a yummy dessert. And a batch of Blueberry Muffins would not be amiss, either.

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Blueberry Cookies are quickly becoming my favorite! These cookies are a must-make this summer, bursting with flavor in a lemon sugar cookie dough that can stand up to the fresh juicy fruit.

I was skeptical when folks first asked me if they could add fresh blueberries to a cookie. I was sure that the blueberries would be too wet to hold up in cookies. But, as I was browsing a 1950’s cookbook, I came upon a recipe for pineapple tidbits cookies. If pineapple tidbits could work, so could berries!

This chewy lemon blueberry cookies recipe is everything I could hope for, full of blueberry flavor with just the right texture. With the addition of lemon, it’s really just a happy lemon cookie bursting with berries!

Why Make Blueberry Cookies?

It’s a solid recipe. Since we don’t want you wasting time and money on recipes that don’t work, we tested this one to make sure it does. This lemon blueberry cookie recipe is super easy to prep and always turns out delicious.

It’s a great way to use up fruit. What works with pineapple and blueberries will also work with whatever fruit you have on hand, so this Lemon Blueberry Cookies recipe is a perfect starting point for avoiding food waste. Enjoying fresh blueberries is more than adequate reason for some summer baking.

Ingredients

Here’s what you’ll need to make these delicious Lemon Blueberry Cookies:

sugar – You’ll need both granulated sugar for the cookie dough and powdered sugar for the glaze. If you’d like to use brown sugar in the cookie dough, you can.

oil – I use avocado oil for baking, but you can use your favorite cooking oil as well as butter or margarine instead.

yogurt – Yogurt adds body and tang to this recipe. You can use sour cream instead if you like, but I consider plain yogurt to be a super versatile, budget ingredient to keep on hand.

egg – You only need one egg. I haven’t tested it with a flaxseed meal egg substitute, but if you do, please let us know how it works in the comments!

vanilla extract – Vanilla is a happy foil to the blueberry lemon flavors we’ve got going.

flour – I use unbleached, all-purpose flour in most of my baking recipes. You can also use regular ap flour or whole wheat pastry flour, though the color of the cookie may be varied. If you make them with a gluten free flour, please let us know which one works for you.

baking soda – This adds lift and texture to the cookie dough.

lemon – You’ll want both the juice and the zest for these blueberry lemon cookies, the juice for the glaze and the zest for the cookie itself. You can use 2 to 3 tablespoons bottled juice and 1 tablespoon dried zest, but fresh lemon will bring more vibrant fresh lemon flavor.

salt – Salt helps the texture of the dough as well as to balance the flavors in the cookie. Don’t omit it.

blueberries – I tested this recipe using fresh blueberries. If you prefer using frozen blueberries, you can do so, however, do not thaw them, prepare the dough quickly, and stir as little as possible. Using frozen wild blueberries or other frozen berries can result in the dough taking on a purple or gray hue.

Variations: You can substitute other fruit, chopped nuts, or chocolate chips for some or all of the berries.

Step-by-Step Instructions

Here’s how to make Lemon Blueberry Cookies:

Preheat the oven to 400 degrees. Line a sheet pan with parchment paper or a silicone baking mat.

In a large mixing bowl, beat together the sugar, oil, yogurt, egg, and vanilla.

In a second bowl, whisk together the flour, baking soda, lemon zest, and salt.

Add the dry ingredients to the wet ingredients and combine gently. and fold in the blueberries.

Scoop the dough into cookie dough balls with a medium cookie scoop and press each lightly into flat disks on the lined baking sheet.

Bake for 8 to 10 minutes or until golden brown and cooked through. 

Meanwhile, prepare the glaze by stirring together the powdered sugar and lemon juice. In my experience, using a wooden spoon reduces the amount of lumps.

Remove the cookies to a cooling rack immediately. Cool before drizzling with the glaze. Allow the glaze to set before serving.

Store the cookies in an airtight container at room temperature for up to 3 days. Refrigerate in hot weather. Freeze for longer storage.

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