Lemon Blueberry Cookies

Bright, sunny cookies studded with juicy berries and a kiss of citrus — these Lemon Blueberry Cookies are effortless to make and perfect for snack time or a spring gathering. They bake up soft with a tender crumb, and pair beautifully with cold drinks; try a refreshing blueberry lemonade vodka smash for a bright combo.

Why You’ll Love This Lemon Blueberry Cookies

• Bursting with fresh lemon flavor and juicy blueberries.
• Quick to mix and bake for easy weeknight treats.
• Family-friendly and kid-approved texture.
• Makes great leftovers for lunchboxes or coffee breaks.
• Freezer-friendly dough for quick future baking.

Ingredients Needed

• Dairy & Fats:
  • 1 cup unsalted butter, softened
• Sugars & Eggs:
  • 1 cup granulated sugar
  • 1 large egg
• Flavorings:
  • 1 tablespoon lemon juice
  • Zest of 1 lemon
• Dry Ingredients:
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
• Fruit:
  • 1 cup fresh blueberries

Step-by-Step Instructions 5

1. Preheat the oven

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. Cream butter and sugar

In a large bowl, cream together the softened butter and sugar until light and fluffy.

3. Add egg and lemon

Beat in the egg, lemon juice, and lemon zest until well combined.

4. Mix dry ingredients

In another bowl, whisk together the flour, baking powder, baking soda, and salt.

5. Combine wet and dry

Gradually add the dry ingredients to the wet ingredients and mix until just combined.

6. Fold in blueberries

Gently fold in the fresh blueberries, then drop spoonfuls of dough onto the prepared baking sheet.

7. Bake and cool

Bake for 10-12 minutes or until the edges are lightly golden, then allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Serving Suggestions Lemon Blueberry Cookies

• Serve warm with a scoop of vanilla ice cream for an easy dessert.
• Dust lightly with powdered sugar and arrange on a tiered tray for parties.
• Pair with morning coffee or a chilled glass of lemonade.
• Offer alongside mini lemon desserts like mini lemon blueberry cheesecakes for a pretty dessert spread.

Tips for Success Lemon Blueberry Cookies

• Use room-temperature butter for proper creaming and a lighter texture.
• Gently fold blueberries to avoid breaking them and discoloring the dough.
• If using frozen berries, toss them in a little flour first to reduce bleeding.
• Store cooled cookies in an airtight container at room temperature up to 3 days or freeze for longer.
• For a balanced menu, serve with a bright salad such as an asparagus salad with lemon vinaigrette alongside savory bites.

Variations

Here are a few easy ways to change it up:

• Lemon-Glaze: Drizzle a simple lemon glaze (powdered sugar + lemon juice) over cooled cookies.
• Citrus Swap: Replace lemon zest with orange zest for a sweeter, floral note.
• Dairy-Free: Use vegan butter and a flax egg (1 tbsp ground flax + 3 tbsp water) for a dairy-free version.

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