These Lemon Blueberry Cookies are soft, chewy, and bursting with bright citrus flavor and juicy blueberries. The perfect balance of tart lemon and sweet bursting blueberries, these chewy cookies are a delightful treat for spring and summer. Made with Greek yogurt for light, tender cookies, they’re simple to whip up and require just a handful of pantry staples.
Perfect for afternoon snacks, brunch spreads, or as a light and refreshing dessert, these chewy cookies are a fun twist on classic flavors. Enjoy them with a cup of tea, pack them for a picnic, or serve them at summer gatherings!
Jump to:
- Why You Will Love These Blueberry Lemon Cookies
- Ingredients
- Substitutions and Variations
- How to Make Lemon Blueberry Cookies
- More Recipes You Will Love
- How to Store Blueberry Lemon Cookies
- What to Serve with my Lemon Blueberry Cookies
- Top Tips
- Frequently Asked Questions About Lemon Blueberry Cookies
- More Recipes You Will Love
- Lemon Blueberry Cookies Recipe
If you love cookies as much as I do, you must try my Christmas Cake Mix Cookies, Chewy Ginger Molasses Cookies, Devil’s Food Cake Cookies, Easter Blondies and Chocolate Chip Cookie Brownie Bars. And for good measure, our Edible Chocolate Chip Cookie Dough Dip that has the taste and texture of uncooked cookie dough! And if you are looking for more lemon and blueberry recipes, you need to try our Lemon and Blueberry Scones or our Lemon Blueberry Dump Cake!
Why You Will Love These Blueberry Lemon Cookies
- Bright & Refreshing: The combination of fresh lemon zest and fresh blueberries creates a light and vibrant flavor, the perfect summer cookies.
- Soft & Chewy: Greek yogurt makes these cookies incredibly tender with just the right amount of chewiness.
- Easy to Make: Simple ingredients and no chilling required—just mix, bake, and enjoy.
- Versatile: Perfect for brunch, snacking, or as a sweet treat to pair with coffee or tea.
- Beautiful Presentation: The bursting blueberries and lightly golden edges make these cookies as pretty as they are delicious.
Ingredients
With just a quick trip to the grocery store to grab some simple ingredients and you will be ready to make these easy lemon blueberry cookies.
See the recipe card below for the exact quantities of each ingredient.
- All-Purpose Flour: Used as the base for these cookies.
- Sea Salt: Balances sweetness provides texture and enhances all other flavors.
- Baking Soda & Baking Powder: Creates air which allow the cookies to rise while making them light and fluffy.
- Granulated Sugar: Provides sweetness to the cookies, and a very light crunch.
- Lemon Zest: Gives an intense lemon flavor.
- Unsalted Butter: Controls the salt content and balances the sweetness. A room temperature butter will allow the cookies to spread more than cold.
- Pure Vanilla Extract: Adds depth to baked goods and provides a subtle vanilla flavor. I love this one from Rodelle, and you can get it on Amazon.
- Greek Yogurt: Provides moisture and structure in replace of eggs in a typical cookie dough.
- Fresh Blueberries: Gives a burst of tart flavors.
For this cookie recipe, you'll want to have on hand measuring cups and spoons, stand mixer with paddle attachment, mixing bowl, baking tray, parchment paper, cooling rack and a 3 tablespoon cookie scoop (I love this set with 3 sizes).
Substitutions and Variations
Love this recipe but want to make it your own? Here are some helpful ideas for you to change this lemon blueberry cookie recipe.
- Dairy-Free: Swap butter for coconut oil and Greek yogurt for a dairy-free version if preferred.
- Flour: Use a 1:1 gluten-free baking flour to make these cookies gluten-free.
- Sweetener: Substitute granulated sugar with coconut sugar for a slightly deeper flavor.
- Greek Yogurt: Use sour cream in place of Greek yogurt for a similar texture and tang. Alternatively, you can use 2 eggs.
- Berries: Take this lemon sugar cookie dough and try raspberries, cranberries or blackberries instead of blueberries for a different profile.
- Add Jam: Add 2 tablespoons of blueberry jam or blueberry sauce for a fun twist.
- Extra Lemon: If you love lemon flavor add a splash of lemon extract. Alternatively, drizzle a simple lemon glaze over top by mixing together ¼ cup icing sugar and some fresh lemon juice (add small increments until you get your desired consistency).
How to Make Lemon Blueberry Cookies
Here is a quick look on how easy it is to make these soft cookies.
Preheat oven to 350F and line a baking sheet with parchment paper and set aside.
In a medium bowl, whisk all-purpose flour, sea salt, baking soda, and baking powder. Set aside.
In the bowl of a stand mixer cream together sugar, butter and lemon zest for about 2 minutes. Scrape down the sides of the bowl to ensure everything is mixed well.
Mix pure vanilla extract and Greek yogurt to the batter just until combined.
Add dry ingredients into the wet ingredients and mix for one minute.
Fold in blueberries 4 ounces of blueberries, then scoop out 15 equally sized balls of dough (about 3 tablespoons). You will want to place them about 1 ½ inches apart on your lined baking sheet as they will spread.
Optionally, roll cookie dough balls in about ¼ cup of granulated sugar, then lightly add the remaining blueberries to the top.
Bake for 15 minutes or until they start to get a golden brown color along the edges of the cookies (note: adjust the baking time by 2-3 minutes for crispy edges).
Cool on the baking sheet for about 10 minutes then carefully transfer to a wire rack.
Hint: Rubbing lemon zest into the sugar with your fingers before creaming it with the butter enhances the citrus flavors by pulling out the lemon oils.
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How to Store Blueberry Lemon Cookies
Here are some ways to store these chewy blueberry lemon cookies for future enjoyment!
- Refrigerator: Once cooled, place in an airtight container with parchment paper or wax paper between each layer of cookies for 5-6 days.
- Freezer: Alternatively, you can place them in a freezer-safe container or bag for up to 3 months. These thaw quickly, so take one out a few hours before you are ready to eat these deliciously chewy cookies!
What to Serve with my Lemon Blueberry Cookies
- Iced Matcha Latte: A creamy, slightly earthy contrast to the bright lemon flavors.
- Vanilla Ice Cream: A classic pairing that balances the tartness with sweetness.
- Homemade Lemonade: A refreshing beverage pairing for a summer afternoon treat. We make a delicious and refreshing honey strawberry lemonade.
- Irish Coffee with Baileys: The rich, creamy flavors of this coffee cocktail provide a warm and indulgent contrast to the bright, citrusy notes of the cookies. You might also want to try our espresso Irish coffee version!
- Caramel Mocha: The deep, rich chocolate and espresso, combined with the sweetness of caramel, create a cozy contrast to the bright citrus and juicy blueberries in the cookies.
- Baileys Hot Chocolate: The creamy, smooth flavors of our Baileys hot chocolate provide a comforting contrast to the bright, citrusy notes of the cookies.
- Hot Chocolate: For a non-alcoholic version, our slow cooker hot chocolate is a perfect alternative.
Top Tips
Here are some of our best tips to help you make the best, soft and chewy lemon blueberry cookies.
- Gently Fold in Blueberries: Unless it is the look you are going for, be gentle when you add your blueberries to the dough as you can crush them and make streaks.
- Roll in Sugar: Coating the dough in granulated sugar before baking adds a delicate crunch and some light cracks in the cookies.
- Bake Until Just Golden: Slight browning on the edges keeps them soft in the center.
Frequently Asked Questions About Lemon Blueberry Cookies
Do you have questions about making our blueberry lemon cookies.
Yes, you can mix your dough and refrigerate for up to 24 hours before baking.
Using fresh lemon zest enhances the citrus flavor.
Yes, you can. If you are using frozen blueberries, skip thawing them before adding them to the dough to prevent excess moisture.
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Lemon Blueberry Cookies Recipe
Equipment
- Measuring Cups and Spoons
- Stand Mixer with Paddle Attachment
- Mixing Bowl
- Baking Sheet
- Parchment Paper
- 3 tablespoon Cookie Scoop
- Cooling Rack
Ingredients
- 250 grams all-purpose flour about 2 cups
- 1 teaspoon sea salt
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 200 grams granulated sugar about 1 cup, plus more for rolling
- Zest of 1 lemon about 1 tbsp
- 1 stick butter unsalted, softened
- ½ tablespoon pure vanilla extract
- ⅓ cup Greek yogurt
- 6 ounces fresh blueberries divided
Instructions
- Preheat oven to 350F and line a baking sheet with parchment paper and set aside.
- In a medium bowl, whisk all-purpose flour, sea salt, baking soda, and baking powder. Set aside.
- In the bowl of a stand mixer cream together sugar, butter and lemon zest for about 2 minutes. Scrape down the sides of the bowl to ensure everything is mixed well.
- Mix pure vanilla extract and Greek yogurt to the batter just until combined.
- Add dry ingredients into the wet ingredients and mix for one minute.
- Fold in blueberries 4 ounces of blueberries, then scoop out 15 equally sized balls of dough (about 3 tablespoons). You will want to place them about 1 ½ inches apart on your lined baking sheet as they will spread.
- Optionally, roll cookie dough balls in about ¼ cup of granulated sugar, then lightly add the remaining blueberries to the top.
- Bake for 15 minutes or until they start to get a golden brown color along the edges of the cookies (note: adjust the baking time by 2-3 minutes for crispy edges).
- Cool on the baking sheet for about 10 minutes then carefully transfer to a wire rack.
Notes
- Rubbing lemon zest into the sugar with your fingers before creaming it with the butter enhances the citrus aroma.
- Unless it is the look you are going for, be gentle when you add your blueberries to the dough as you can crush them and make streaks.
- Coating the dough in granulated sugar before baking adds a delicate crunch and some light cracks in the cookies.
- Bake until the edges become lightly golden. Slight browning on the edges keeps them soft in the center.
Nutrition
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Abi says
Love the lemon and blueberry combo! Absolutely delicious looking cookies, can't wait to make them!
Eva Filer says
I hope you enjoy them!
Eva Filer says
These cookies are perfectly sweet, tart and citrus!