Imagine a cookie that tastes EVEN better than it looks. Our Lemon Blueberry Cookies are everything you imagined. With juicy blueberries and lots of delicious lemony flavor, these soft citrusy cookies are the perfect combination of sweet and sour (mostly sweet)!
My husband and my kids love the flavor of lemon, so it goes without saying that lemon desserts are some of their favorites.
I love making lemon-flavored things – there’s something special about that citrusy sweet and sour combo! And since we have some serious blueberry lovers in the house, I knew these easy lemon blueberry cookies were going to be a hit.
I was right!
This recipe makes it so easy to whip up a batch or two, keep a portion of the dough in the fridge and bake up the rest.
That way, I always have a small….or large batch of some of our favorite cookies on hand whenever someone has a sweet tooth. 😉
If you have a lemon lover in your house, you have got to give this recipe a try! And also, try my Lemon Blueberry Zucchini Bread – it’s equally delicious!
If you want more scrumptious cookie recipes, try my White Chocolate Raspberry Cookies, Brown Butter Toffee Chocolate Chip Cookies, or Smookies (S’mores Cookies).
Ingredients needed for lemon blueberry cookies recipe
- Cream Cheese – softened
- Butter – softened
- Lemon Extract – or fresh lemon juice
- Lemon Zest
- Egg – large
- Yellow Cake Mix – you can use a lemon cake mix, if desired
- Fresh Blueberries – size of blueberries is your preference
- Powdered Sugar
- Lemon Juice
How to make lemon blueberry cookies
Follow these simple steps, and you’ll soon be enjoying these delectable cookies!
In a large mixing bowl, combine the cream cheese and butter until fluffy with an electric mixer.
Add lemon extract and lemon zest to the cream cheese mixture. Mix gently.
Next, add in the egg and mix until just combined.
Fold in the cake mix and stir until thoroughly combined.
Gentle fold the blueberries into the cake mixture. If you mix too vigorously, you will break or crush the blueberries, which could cause the cake mixture to turn a greenish color.
Use plastic wrap to cover the cookie dough. Chill for 2 – 3 hours or more. The cookie dough is sticky, and chilling will help to firm it up.
After the lemon blueberry cookies dough has chilled and you are ready to bake, preheat the oven. You will also need to line a baking sheet with parchment paper.
Remove the dough from the refrigerator. Lightly roll the cookie dough into about the size of a walnut, or use a 2-ounce cookie scoop.
Be sure to place the dough balls about 3 inches apart on the parchment paper-lined baking sheet.
Last, bake cookies for about 20 minutes or until golden brown.
Lemon blueberry cookies recipe notes and tips
- I know it will be hard, but it is best to wait until the cookies have cooled off a bit before eating. 😉 They will be really gooey after coming out of the oven, so once they have cooled off, they will firm up and be much easier to eat.
- It is always a good idea to rinse off fresh fruit before eating. So make sure that your blueberries are completely dry before using them in this recipe.
- If you change the type of fruit you use in the cookies, just make sure that you keep the portion size exactly the same.
- You can change the size of the cookie dough ball making it larger or smaller, however, just remember to adjust the bake time as well.
Variations of lemon blueberry cookies to try
- Sprinkle with sanding sugar for a little extra sweetness and color.
- Add in some white chocolate chips for a little texture and sweetness. It pairs nicely with the lemon and blueberry flavor.
- Drizzle a lemon glaze sparingly on the top of the cookies after they have cooled. YUM YUM YUM
Here are some common questions about our easy lemon blueberry cookies I see readers ask. If you have a question and don’t see it answered below, please leave it in the comments.
I have found that fresh blueberries work the best in this recipe. Frozen blueberries retain a lot more liquid in them. However, if you do not have fresh blueberries on hand you can use frozen ones. I would recommend adding frozen blueberries to the dough.
Store these cookies at room temperature in a storage bag or air-tight container for 3 – 4 days. Keeping them at room temperature will help to retain the yummy soft texture.
Definitely! These cookies will freeze nicely for up to 3 months. Once you remove them from the freezer, allow them to thaw at room temperature.
Absolutely!!! The only ingredient that contains gluten is the cake mix so simply substitute the regular cake mix for a gluten-free cake mix. Super simple!!!
More Easy and Delicious Cookie Recipes To Try
If you love these lemon blueberry cookies, be sure to try these other yummy cookie recipes too!
- Zucchini Cookies With Cream Cheese Frosting
- Chocolate Caramel Shortbread Cookies
- Rice Krispie Chocolate Chip Cookies
- Matcha Snickerdoodles Cookies
- Vanilla Crinkle Cookies
Lemon Blueberry Cookies
- 8 oz cream cheese, softened
- ½ cup butter, softened
- 1 tsp lemon extract
- 3 tbsp lemon zest, reserve 1 tbsp for icing
- 1 large egg
- 1 box yellow cake mix (can use lemon, if desired)
- 1 ½ cup fresh blueberries
- 1 cup powdered sugar
- 2 tbsp lemon juice
- With an electric mixer in a large bowl. cream together the cream cheese and butter until light and fluffy.
- Add in the lemon extract and 2 tbsp of the lemon zest. Mix lightly.
- Add the egg and mix just until combined.
- Add the cake mix and mix until thoroughly combined.
- Fold in the blueberries carefully. Be careful not to overmix or crush the blueberries as this can result in the mix being green.
- Cover the bowl with plastic wrap and chill the dough for several hours or more. The dough is sticky and this will firm it up.
- Preheat the oven to 375°. Line a baking sheet with parchment paper.
- Drop or lightly roll the dough into balls about the size of a walnut. I like to use a 2 oz cookie scoop to obtain a more uniform size. Space the dough balls on the parchment paper, allowing approx. 3" between each one.
- Bake for approximately 20 min. or until golden brown on the center rack of the oven.
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