Lemon Blueberry Cookies

blueberry lemon cookies on parchment paper with a lemon glaze.

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Lemon Blueberry Cookies are sweet, tangy, tart, and an absolute must bake summer dessert! Made with fresh or frozen berries, this simple one bowl recipe takes less than 30 minutes from start to finish. The sweet blueberries paired with the zesty lemon are definitely a match made in cookie heaven!


Units Scale
  • 56g salted butter- melted (4 tablespoons)
  • 71g granulated sugar (1/3 cup)
  • 2 tablespoons lemon zest
  • 1 large egg yolk
  • 1 tablespoon lemon juice
  • 1/4 teaspoon vanilla extract
  • 83g all purpose flour (1/2 cup + 2 tablespoons)
  • 16g cornstarch (2 tablespoons)
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • 60g fresh or frozen blueberries (see note*)


  1. Preheat oven to 350°F and line a baking sheet with parchment paper
  2. In a microwave safe bowl, melt the butter for 20 second intervals until fully melted. Set aside to cool for 5 minutes
  3. Next, in a medium sized mixing bowl add the sugar and lemon zest and use your fingers to rub the zest into the sugar to release the oils until it smells very fragrant
  4. To the lemon sugar, add the slightly cooled, melted butter, egg yolk, and vanilla extract and mix well with a wooden spoon.
  5. Then, to the wet ingredients, add in the flour, baking soda, baking powder, and salt. Mix well until just combined and no traces of flour are visible.
  6. Finally, to the cookie dough, gently fold the blueberries in with a rubber spatula taking care not to burst them.
  7. Once the dough is chilled (SEE NOTE) it's time to bake. Divide the dough into 6 equal portions and use your hands to roll them into balls.
  8. Place each ball onto your prepared cookie sheet about 2 inches apart and bake for 8-10 minutes, or until the edges turn a light golden brown color
  9. Carefully take the baking sheet out of the oven and let the lemon blueberry cookies cool on it for at least 8 minutes before transferring to a wire rack to finish cooling completely.


*If using fresh blueberries, chill the dough for 15 minutes before baking. If using frozen berries, you can bake immediately 

  • Salted vs. unsalted: When it comes to baking with butter, most often bakers tell you to bake with unsalted to you can control the salt level. I actually prefer to bake with salted butter because I think it helps to balance the sweetness better, but you can really use whatever you have on hand.
  • Let the butter cool: After microwaving it to melt, you want to allow the butter about 5 minutes to cool slightly so you don't accidently cook the egg yolk!
  • Zest first: Since you need both the zest and juice from a lemon, it's easier if you zest it first
  • Measure properly: Using a kitchen scale helps to eliminate the margin or error when it comes to measuring.
  • Cool on the tray: These tart lemon blueberry cookies are on the softer side, so they need to rest on the tray after baking for at least 8 minutes before you transfer them so you don't end up with a big mess.
  • Glaze if desired: For added flavor you can whisk up a lemon glaze to drizzle on top. Just mix 1/4 cup powdered sugar with a pinch of salt and a few teaspoons of fresh lemon juice until it's thick but pourable.
  • Storing: Keep leftovers in an airtight container at room temperature for up to 4 days