It's raining here today and I just made the best combination of cookies ever! Super moist blueberry lemon cookies! If you haven't noticed, I really love this combination as seen with my Lemon Whoopi pies with blueberry frosting. Putting sweet and tart together just works!
These cookies have almost the same flavor as the blueberry scone from Starbucks. One of my all time favorite breakfast items on their menu! A very moist, sweet, and tart cookie filled with that tart lemon flavor and fresh blueberries!
The smell in my house is amazing and I have a feeling that these cookies won't stay around long at all! They are the type of dessert that can be served for breakfast or just any time of the day!
Making cookies is only half of what I do as a SAHM. I am also a dog watcher and have had the privilege of watching a 4 month old English Golden retriever this week. He is my dream dog, but a typical puppy. Chewing, digging and pissing my cat off!
Behind the scenes, he tried to snag one of these right out of oven cookies from my 3 yr old. However, I was able to save the day and rescued my youngest from his drooling mouth! I forgot how much fun it is to have a puppy again!
Ingredients
- All-purpose flour: cake flour can be used as well.
- Unsalted butter
- Granulated sugar
- Salt
- Vanilla extract
- Fresh lemons and zest
- Blueberries: fresh is best but can use dried as well.
Tips for success
- Using fresh lemon juice versus the concentrate really makes a difference in the taste.
- When folding the blueberries in the batter, do so gently as they will burst open more easily.
- Chilling the cookie dough is essential before baking as it prevents the cookie from spreading.
How to make Blueberry lemon cookies
These cookies are simple to make and doesn't take a lot of time!
First, prepare baking sheets with silicon mats and set aside.
Second, with a hand mixer, cream together the butter and sugar until light and fluffy. Add in the eggs one at a time, mixing well after each addition. Then, add in the lemon juice, zest and vanilla extract. Mix well until thoroughly combined.
Third, whisk all the dry ingredients together in another bowl. Add the dry ingredients to the wet ingredients and mix well. Gently, fold in the blueberries.
Lastly, place about 1.5 tablespoon of batter onto prepared baking sheets about 2 inches apart. Bake for 14-16 minutes or until edges are golden brown. Let cool completely. Serve and enjoy!
Variations and substitutions
- Add sugar on top or a lemon glaze
- Substitute with different fruits such as raspberries or strawberries
- Add in some white chocolate chips
- Stuff with a cream cheese filling
FAQ's
Yes, but just be aware that frozen blueberries tend release more liquid and tend to streak the cookie dough a purple color. However, will work in a pinch.
They will last at room temperature for up to 2 days. Just lightly cover them with a cloth as storing in an airtight container will cause the blueberries to release moisture making the cookies soggy.
Blueberry lemon cookies
Equipment
- Electric hand mixer
- Mixing bowls
- Measuring cups and spoons
- spatula
- Baking sheets
- Silicon mat
Ingredients
Blueberry lemon cookies
- 3 cups all-purpose flour
- 1 cup unsalted butter room temperature
- 1 cup granulated sugar
- 2 large eggs
- ½ tablespoon vanilla extract
- lemon zest 1 large lemon
- 3 tablespoon lemon juice fresh
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- pinch of salt
- 2 cups blueberries fresh
Instructions
Blueberry lemon cookies
- Preheat oven to 350°. Line two baking sheets with silicon mats. Set aside.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Add in lemon juice, zest, and vanilla extract until well combined.
- In another bowl, whisk together all the dry ingredients. Slowly add the dry ingredients to the wet ingredients and mix on low until just combined.
- With a spatula, gently fold in the blueberries until mixed in. Cover with plastic wrap and refrigerate for up to an hour.
- Place about 1½ tablespoon of cookie dough on the prepared silicon mats about 2 inch apart. Bake for 15-16 minutes or until the edges are a slight golden brown color. Let cool for at least 15 minutes. Serve and enjoy!
Nutrition
Summer time desserts
- Red white and blue cheesecake
- No bake dragonfruit cheesecake
- Magnolia Banana pudding brownies
- Healthy maple whiskey peach galette
Fun fact of the day!
A person cannot taste food unless it is mixed with saliva. Hmmmm....interesting!
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