Hey, y’all! These Lemon Blueberry Cookies keep things simple but deliver on flavor. The lemon adds a clean, bright note, while the blueberries bring just enough sweetness. Soft in texture and easy to make, they’re a solid option when you want something homemade without a lot of fuss.

Lemon Blueberry Cookies

Jump to Recipe Print Recipe

They work well for brunch or just a simple dessert at home. The base is buttery, the citrus keeps it balanced, and the streusel adds a little texture on top. These taste like a mix between a cookie and a muffin!

Subscribe To Receive New Posts Straight In Your Inbox

Lemon Blueberry Cookies Ingredients

For the Cookies:

• ½ c. butter, softened
• ¾ c. packed brown sugar
• 1 egg
• 2 tsp. lemon zest
• 1 tbsp. lemon juice
• 1 ½ c. all-purpose flour
• ½ tsp. baking powder
• ½ tsp. baking soda
• ⅛ tsp. salt
• ½ c. fresh blueberries

For the Quick Jam

• ½ c. fresh blueberries
• 1 tbsp. sugar

For the Streusel:

• ¼ c. cold butter
• ¼ c. brown sugar
• ⅓ c. flour

How to Make Lemon Blueberry Cookies

1. Cook the quick jam: In a microwave-safe container, combine the blueberries and the tablespoon of sugar. Microwave for 1 minute. Let the mixture cool in the refrigerator.
2. Prepare the streusel: In a bowl, mix the flour, brown sugar, and cold butter. Use your hands to combine the ingredients until they form coarse crumbs.
3. Preheat the oven to 350°F. Prepare a baking sheet with parchment paper.
4. In a large bowl, combine the softened butter, brown sugar, and lemon zest. Use a mixer to beat the mixture until it is creamy and smooth.
5. Add lemon juice and egg and beat well until fully integrated.
6. Add the flour, baking powder, baking soda, and salt. Mix until the dry ingredients are well incorporated.
7. Gently fold in the fresh blueberries with a spatula, mixing carefully to avoid breaking the blueberries.
8. Use a cookie scoop to form the cookies and place them on the prepared baking sheet, leaving space between each one. Shape each cookie into a round form and make a small indentation in the center with your finger or the back of a spoon.
9. Place a small amount of the quick blueberry jam in the indentation of each cookie. Sprinkle the streusel on top of each cookie.
10. Bake the cookies in the preheated oven for 15-18 minutes, or until they are golden brown on the edges and the streusel is crispy.
11. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Pro Tips For Making This Recipe

1. Only grate the yellow part of the lemon peel; avoid the bitter white pith.
2. Cold butter in the streusel is key for that perfect crumbly topping.
3. Fold blueberries in carefully so they don’t burst and turn your dough purple.
4. Chill the quick blueberry jam before assembly so it stays put during baking.

Frequently Asked Questions

Other Recipes You'll Love

1. Lemon Lime Meltaway Cookies
2. Orange Slice Cookies
3. No Bake Blueberry Pie

Recipe

Lemon Blueberry Cookies

JC Phelps

These Lemon Blueberry Cookies are soft, zesty, and bursting with blueberry goodness! They’re the ultimate treat for any occasion.

No ratings yet

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 15 minutes mins

Cooling Time 10 minutes mins

Total Time 50 minutes mins

Course Dessert

Cuisine American

Servings 15 cookies

Calories 268 kcal

Ingredients

  

1x2x3x

For the Cookies:

• ½ c. butter softened
• ¾ c. packed brown sugar
• 1 egg
• 2 tsp. lemon zest
• 1 tbsp. lemon juice
• 1 ½ c. all-purpose flour
• ½ tsp. baking powder
• ½ tsp. baking soda
• ⅛ tsp. salt
• ½ c. fresh blueberries

For the Quick Jam

• ½ c. fresh blueberries
• 1 tbsp. sugar

For the Streusel:

• ¼ c. cold butter
• ¼ c. brown sugar
• ⅓ c. flour

Instructions

 

• Cook the quick jam: In a microwave-safe container, combine the blueberries and the tablespoon of sugar. Microwave for 1 minute. Let the mixture cool in the refrigerator.
• Prepare the streusel: In a bowl, mix the flour, brown sugar, and cold butter. Use your hands to combine the ingredients until they form coarse crumbs.
• Preheat the oven to 350°F. Prepare a baking sheet with parchment paper.
• In a large bowl, combine the softened butter, brown sugar, and lemon zest. Use a mixer to beat the mixture until it is creamy and smooth.
• Add lemon juice and egg and beat well until fully integrated.
• Add the flour, baking powder, baking soda, and salt. Mix until the dry ingredients are well incorporated.
• Gently fold in the fresh blueberries with a spatula, mixing carefully to avoid breaking the blueberries.
• Use a cookie scoop to form the cookies and place them on the prepared baking sheet, leaving space between each one. Shape each cookie into a round form and make a small indentation in the center with your finger or the back of a spoon.
• Place a small amount of the quick blueberry jam in the indentation of each cookie. Sprinkle the streusel on top of each cookie.
• Bake the cookies in the preheated oven for 15-18 minutes, or until they are golden brown on the edges and the streusel is crispy.
• Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Notes

1. Only grate the yellow part of the lemon peel; avoid the bitter white pith.
2. Cold butter in the streusel is key for that perfect crumbly topping.
3. Fold blueberries in carefully so they don’t burst and turn your dough purple.
4. Chill the quick blueberry jam before assembly so it stays put during baking.

Nutrition

Calories: 268kcalCarbohydrates: 41gProtein: 4gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 36mgSodium: 164mgPotassium: 73mgFiber: 1gSugar: 18gVitamin A: 320IUVitamin C: 3mgCalcium: 33mgIron: 2mg

Keyword Lemon Blueberry Cookies

Tried this recipe?Let us know how it was!

Y'all come back now, ya hear?

My best,

JC