Freshly baked Lemon Blueberry Cookies with vibrant colors and texture

Lemon Blueberry Cookies

ByOlivia Carter
Jump to Recipe·Print Recipe

Why Make This Recipe

Lemon Blueberry Cookies are a delightful treat that combine the zesty flavor of lemon with the sweetness of blueberries. This recipe is perfect for those who love a little tang in their sweets. They’re soft, chewy, and packed with juicy blueberries, making them a fantastic snack or dessert option. Perfect for any occasion, these cookies will impress your friends and family while bringing a burst of summer flavor to your table.

How to Make Lemon Blueberry Cookies

Ingredients

  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 tablespoon lemon juice
  • 1 tablespoon lemon zest
  • 1 cup frozen wild blueberries

Directions

  1. Preheat your oven to 350°F (175°C).
  2. In a medium bowl, whisk together the flour, baking soda, and salt.
  3. In a separate larger bowl, cream the softened butter and sugar together until the mixture is light and fluffy.
  4. Beat in the egg, followed by the lemon juice and lemon zest, mixing until well combined.
  5. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing.
  6. Gently fold in the frozen blueberries into the cookie dough.
  7. Drop spoonfuls of the dough onto a lined baking sheet, leaving some space between each cookie.
  8. Bake in your preheated oven for 10-12 minutes, until the edges are set but the centers remain soft.
  9. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

How to Serve Lemon Blueberry Cookies

These cookies are delicious when fresh out of the oven but can also be served at room temperature. You can enjoy them plain, or pair them with a cup of tea or coffee for a delightful afternoon snack. For a fun twist, dust them lightly with powdered sugar before serving for an elegant touch.

How to Store Lemon Blueberry Cookies

To keep your Lemon Blueberry Cookies fresh, store them in an airtight container at room temperature. They will last for about 3-5 days. If you want to keep them longer, you can freeze the baked cookies. Just make sure to wrap them tightly in plastic wrap or use a freezer bag. They can be stored in the freezer for up to three months.

Tips to Make Lemon Blueberry Cookies

  • Make sure the butter is softened, not melted, for the best texture.
  • Use wild blueberries if possible, as they are smaller and pack more flavor.
  • If you prefer a stronger lemon flavor, you can add a bit more lemon juice or zest.
  • Don’t overcrowd the baking sheet; cookies need space to spread while baking.

Variation

Feel free to experiment with this recipe! You can add white chocolate chips or nuts for added texture and flavor. For a different fruit option, try using raspberries or chopped strawberries in place of blueberries.

FAQs

1. Can I use fresh blueberries instead of frozen?
Yes, fresh blueberries can be used, but make sure to coat them lightly with flour to prevent them from sinking in the dough.

2. What can I substitute for butter?
You can use a plant-based butter or coconut oil for a dairy-free version of these cookies.

3. Can I make the dough ahead of time?
Absolutely! You can prepare the dough and store it in the refrigerator for up to 2 days before baking. Alternatively, you can freeze the dough for later use.

Enjoy baking and savoring these delightful Lemon Blueberry Cookies!

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Lemon Blueberry Cookies

  • Author: admin
  • Total Time: 27 minutes
  • Yield: 4 servings
  • Diet: Vegetarian
Print Recipe

Description

Delightful Lemon Blueberry Cookies combining zesty lemon flavor with sweet blueberries, perfect for a snack or dessert.

Ingredients

  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 tablespoon lemon juice
  • 1 tablespoon lemon zest
  • 1 cup frozen wild blueberries

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. In a medium bowl, whisk together the flour, baking soda, and salt.
  3. In a separate larger bowl, cream the softened butter and sugar together until light and fluffy.
  4. Beat in the egg, followed by the lemon juice and lemon zest, mixing until well combined.
  5. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
  6. Gently fold in the frozen blueberries into the cookie dough.
  7. Drop spoonfuls of the dough onto a lined baking sheet, leaving space between each cookie.
  8. Bake for 10-12 minutes until the edges are set but centers remain soft.
  9. Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Notes

Store in an airtight container at room temperature for 3-5 days. Can freeze baked cookies for up to three months.

  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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Hi, I’m Olivia Carter. I’m 41 years old, born in Nashville, Tennessee, and now living in Denver, Colorado, where the mountains are as much a part of my inspiration as the markets I shop from. My kitchen is my safe place it smells of herbs, wood smoke, and sometimes just-baked bread cooling on the counter.

I didn’t grow up with professional chefs around me just hardworking parents and a grandmother who believed that love always started with a pot on the stove. She taught me how to make biscuits without a recipe, how to know when cornbread is ready just by the sound it makes, and how to never waste a single vegetable from the garden. Those lessons stuck with me more than anything I ever read in a cookbook.

My path here wasn’t simple. I started as a server, sneaking glances into the kitchen whenever I could. Eventually, I found myself behind the line, sweating through long shifts, burning my fingers, and learning faster than I thought possible. Later, I studied culinary arts in New York, but I’ve always said the best training came from real kitchens, real mistakes, and real people who pushed me to keep going.

Today, my cooking is rooted in Southern tradition but shaped by everywhere I’ve traveled and everything I’ve tasted. I love the balance of smoky barbecue with bright citrus, the sweetness of honey paired with a kick of chili, and the way fresh herbs can lift even the simplest dish. Food, to me, is about contrast it should surprise you while still feeling like home.

I cook for people who want food that tells a story. I believe meals should connect us to memory, to family, to joy. It’s not about perfection or fancy plating it’s about sitting down, taking a bite, and feeling something.

If you’ve ever laughed around a messy kitchen table, licked barbecue sauce off your fingers, or found comfort in a bowl of soup on a hard day, then you already understand what my cooking is about. Welcome I can’t wait to share it with you.

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