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Cookies on baking tray.

Lemon Blueberry Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: Tara Smithson
  • Total Time: 25 minutes
  • Yield: 16 cookies 1x


These Lemon Blueberry Cookies are tart, sweet and absolutely perfect for Spring and Summer! These Berry Cookies are so easy to whip up in minutes with no chilling time required


  • 1 and 1/2 cups all purpose flour
  • 1 teaspoon sea salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 cup (1 stick) salted butter, softened to room temperature
  • 1/2 cup granulated sugar
  • 1/3 cup brown sugar, packed
  • 1 egg at room temperature
  • 1 teaspoon vanilla extract
  • 1 tablespoon + 1 teaspoon fresh lemon juice
  • 1/2 cup frozen wild blueberries
  • 1/2 cup white chocolate chips
  • 1/2 teaspoon lemon zest
  • 1-2 tablespoons of course sugar for topping


  1. Preheat the oven to 350 degrees. Prepare 2 cookie sheets with parchment paper. Whisk together the flour, baking powder, baking soda, and sea salt. Set aside.
  2. In a stand mixer or a large bowl and hand mixer, cream together the softened butter, brown sugar and granulated sugar for 2-3 minutes on medium speed.
  3. Reduce speed to low, and add in egg. Then, pour in the vanilla extract and lemon juice until combined.
  4. Add the dry ingredients in two batches and mix just until combined. Toss in the white chocolate chips.
  5. Remove blueberries from the freezer and stir into the dough carefully with a spoon. Do not over stir or the dough will be really purple.
  6. Roll into cookie balls (about 1.5 tablespoons each). Top each ball with a sprinkle of course sugar and a pinch of lemon zest.
  7. Bake for 14 to 17 minutes until the cookies are crispy around the edges and golden brown.
  8. Serve and Enjoy!


  • Do not pull the blueberries out of the freezer until right before using in the dough.
  • Use fresh lemon squeezed lemon juice. Do not substitute with the bottled lemon juice. 
  • Make sure the butter is softened and the egg is at room temperature. Both of these factors make a difference in the final result and help to create a light and fluffier cookie.
  • Avoid over stirring the blueberries in the batter or it will all turn dark purple. Just stir to combine. 
  • Spread the cookies apart when baking. I suggest 7-8 cookies per half cookie sheet.
  • Bake the cookies until they look light golden brown. Do not pull out of the oven before that.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: dessert
  • Method: bake
  • Cuisine: american