Lemon Blueberry Cookies Recipe

I stirred up a batch of Lemon Berry Cookies using browned butter, a blend of granulated and light brown sugars, and a punch of lemon zest and juice. I folded in fresh blueberries to create bursts of flavor in every bite. The result is a soft, chewy treat that satisfies my sweet cravings.

I’ve been playing around in the kitchen lately and these Lemon Blueberry Cookies totally stole my heart. I first tried them when I mixed 1/2 cup unsalted butter that I browned and cooled with equal parts granulated and light brown sugar, which gave them a hint of caramel goodness.

Then I whisked in 1 large egg plus an extra yolk along with a splash of 1 tsp vanilla extract. Adding the zest of a large lemon and 2 tbsp of fresh lemon juice really brought out a bright citrus punch that heals the sweetness just right.

I folded in 1 1/2 cups all-purpose flour along with a dash of baking powder, baking soda, and salt, before gently mixing in 1 cup of fresh blueberries. These cookies are like a refined take on similar treats I’ve explored in my baby shower cookie recipes and other blueberry-inspired classics.

Give these a try if you’re looking for a twist on the usual fresh cookies!

Why I Like this Recipe

I love this recipe because it gives me that amazing mix of tangy lemon and sweet blueberries, which always makes me smile when I taste it. I also really enjoy how the browned butter adds a rich, nutty flavor that makes the cookies taste more sophisticated even though they’re super simple to make. Plus, the texture is just perfect—soft and chewy on the inside with a slightly golden, crisp edge that reminds me of homemade comfort. Lastly, I appreciate how easy it is to whip up, even on a busy day, and it never fails to impress my friends and family.

Ingredients

• Unsalted butter adds rich, grassy flavor and moisture; its natural fats help create tender, moist cookies.
• Granulated sugar sweetens the dough and provides essential carbohydrates for energy while melting nicely.
• Light brown sugar adds subtle caramel notes and extra moisture; its trace minerals are a small healthy bonus.
• Eggs, including the extra yolk, offer protein and help bind the ingredients, making cookies hold together.
• Lemon juice and zest deliver tangy brightness, vitamin C, and a refreshing sour kick to the treat.
• Blueberries bring antioxidants, fiber, and a natural, slightly tart burst of flavor to every bite.

Ingredient Quantities

• 1/2 cup unsalted butter, browned and cooled
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 large egg plus 1 extra egg yolk
• 1 tsp vanilla extract
• Zest of 1 large lemon
• 2 tbsp fresh lemon juice
• 1 1/2 cups all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1 cup fresh blueberries

How to Make this

1. Preheat your oven to 350°F and line a baking tray with parchment paper.

2. In a large bowl, mix your browned butter (make sure it is cooled down) with the granulated sugar and light brown sugar until well combined.

3. Beat in 1 large egg and 1 extra egg yolk with the sugars and butter then stir in the vanilla extract.

4. Add in the zest of 1 large lemon and 2 tablespoons of fresh lemon juice and mix until everything is nicely combined.

5. In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.

6. Gradually mix the dry ingredients into the wet ingredients until just combined, being careful not to over mix.

7. Gently fold in 1 cup of fresh blueberries, trying not to break them up too much.

8. Spoon the dough onto your prepared tray in even mounds, leaving some space in between for spreading.

9. Bake for about 10 to 12 minutes or until the edges start to turn golden. Allow the cookies to cool slightly on the tray before moving them to a wire rack.

Equipment Needed

1. Preheated oven
2. Baking tray
3. Parchment paper
4. Large mixing bowl for wet ingredients
5. Smaller bowl for dry ingredients
6. Whisk (or an electric mixer if you have one)
7. Measuring cups and spoons
8. Lemon zester or a grater
9. Citrus juicer for the lemon juice
10. Spatula for folding in the blueberries
11. Dough scoop or spoon for placing the cookie dough
12. Cooling rack for the cookies after baking

FAQ

Lemon Blueberry Cookies Recipe Substitutions and Variations

• If you don’t have unsalted butter, you can use salted butter instead and just cut down on the extra salt in the recipe.
• If you’re out of light brown sugar, try mixing granulated sugar with a bit of molasses (about 1 teaspoon per 1/2 cup sugar) for that similar flavor.
• You can swap fresh lemon juice for bottled lemon juice or even a squeeze of lime juice if you’re in a pinch, though the taste might change a bit.
• If you can’t find fresh blueberries, you could use frozen ones. Just be sure to thaw and drain them first so they don’t make your cookies too wet.
• If eggs are a concern, you might try a flax egg (1 Tbsp flaxseed meal mixed with 3 Tbsp water) for each egg to help bind the ingredients.

Pro Tips

1. Make sure your browned butter is completely cooled before adding the sugars and eggs. If its too warm, you risk cooking the eggs a little bit which can mess with the texture of the cookies.

2. When mixing the wet and dry ingredients, be careful not to over stir the batter. Overmixing can lead to tough cookies instead of that soft, chewy texture you’re looking for.

3. Gently fold in your blueberries with a light hand. Pressing them too hard can break them up and turn your batter into a mushy mess.

4. Experiment with baking times by checking your cookies a minute or two early. Ovens can vary a lot and you want them soft and just barely golden around the edges instead of overbaked.