Soft Lemon Blueberry Cookies
There’s something truly special about a biscuit tin filled with homemade treats, and these soft Lemon Blueberry Cookies are a permanent fixture in mine. The moment you bite into one, you get a soft, chewy texture that gives way to a bright, zesty lemon flavour, punctuated by sweet bursts of juicy blueberry. They aren’t just another cookie; they are a little parcel of sunshine, whatever the weather outside. This is my go-to recipe when I need something quick but impressive for when friends pop over for a cuppa.
What we’re creating here is a cookie that balances its flavours perfectly. The sweetness isn’t overwhelming, allowing the sharpness of the fresh lemon and the natural sweetness of the blueberries to really shine. We use both the zest and the juice of the lemon to ensure that tangy flavour is present in every single bite. These cookies have soft centres and slightly crisp edges – the ultimate combination, in my opinion. They work beautifully for an afternoon pick-me-up, a lovely addition to a picnic basket, or as a simple fruit dessert after a meal. If you enjoy bright, zesty flavours, you might also love these Lemon Crumb Bars.
Recipe Overview
This recipe guides you through making beautifully soft and chewy cookies packed with fresh lemon and blueberry flavour. The dough comes together in one bowl and requires a short chilling time, which is essential for preventing the cookies from spreading too much in the oven. After testing this recipe multiple times, I found that tossing the blueberries in a little flour before adding them to the dough is the key to stopping them from sinking to the bottom.
- Prep Time: 15 minutes
- Chill Time: 30 minutes
- Cook Time: 12-14 minutes
- Total Time: 59 minutes
- Servings: Makes approximately 24 cookies
- Difficulty: Easy
Why You’ll Love These Lemon Blueberry Cookies
- Vibrant, Genuine Flavour: We use real lemon zest and juice for a bright, aromatic citrus note that cuts through the buttery cookie dough, while plump blueberries provide pockets of sweet, jammy fruitiness.
- Ready in About an Hour: Including the essential chilling time, you can have a batch of these beautiful cookies cooling on your rack in around 60 minutes. The active preparation is minimal.
- A Wonderfully Adaptable Recipe: You can easily swap the blueberries for raspberries or add a handful of white chocolate chips for extra indulgence. The base cookie recipe is a fantastic canvas for other flavours.
- Ideal for Summer Gatherings: These lemon cookies are brilliant for taking to summer fêtes, picnics, or simply enjoying in the garden with a tall glass of iced tea. They always get a lot of compliments.
- Family Tested and Approved: I make these so often, and they disappear in a day. My children absolutely adore them, and they’re always the first thing to go when I take them to family get-togethers.
Ingredients You’ll Need
For the best results, I always recommend using good quality ingredients. Using a flavourful, high-fat unsalted butter like Lurpak or Kerrygold makes a noticeable difference to the texture and taste. And please, use a fresh lemon – the zest is where all the fragrant essential oils are!
- 250g plain flour, plus 1 tbsp for dusting the blueberries
- 1/2 tsp bicarbonate of soda
- 1/4 tsp salt
- 150g unsalted butter, at room temperature
- 150g caster sugar
- 50g light brown soft sugar
- 1 large free-range egg, at room temperature
- 1 tsp vanilla extract
- 1 large lemon, zest and juice (you’ll need about 1 tbsp of juice)
- 150g fresh blueberries
Marcus’s Tip: Make sure your butter and egg are genuinely at room temperature. This is crucial for achieving a smooth, properly emulsified dough, which leads to a superior cookie texture. I usually take them out of the fridge an hour before I plan to start baking.
How to Make Lemon Blueberry Cookies
The process for making these soft cookies is very straightforward. The most important part is the creaming of the butter and sugar and being gentle when you fold in the fruit. Follow these steps for perfect results every time.
- Combine Dry Ingredients: In a medium bowl, whisk together the 250g of plain flour, bicarbonate of soda, and salt. Set this aside for later.
- Cream Butter and Sugars: In a large bowl using a stand mixer with the paddle attachment or a hand mixer, beat the room temperature butter, caster sugar, and light brown sugar together on medium speed for about 3-4 minutes. The mixture should become light, pale, and fluffy. This process, known as the creaming method, incorporates air into the dough, which helps the cookies rise.
- Add Wet Ingredients: Add the egg, vanilla extract, lemon zest, and 1 tablespoon of lemon juice to the butter mixture. Beat on medium speed until everything is well combined, scraping down the sides of the bowl as needed to ensure it’s all incorporated.
- Combine Wet and Dry: Pour the dry ingredient mixture into the wet ingredients. Mix on low speed until just combined. It’s important not to overmix at this stage; stop as soon as you no longer see streaks of flour. Overmixing can lead to tough cookies.
- Fold in the Blueberries: In a small, separate bowl, gently toss the fresh blueberries with the extra 1 tablespoon of flour. This light coating helps prevent them from bursting and sinking to the bottoms of the cookies. Carefully fold the flour-dusted blueberries into the cookie dough with a spatula until they are evenly distributed.
- Chill the Dough: Cover the bowl with cling film and refrigerate for at least 30 minutes (or up to 2 days). I find this step is non-negotiable. It solidifies the butter, which stops the cookies from spreading into thin, crispy discs in the oven.
- Preheat and Prepare: When you’re ready to bake, preheat your oven to 180°C (160°C fan) and line two large baking trays with parchment paper.
- Scoop and Bake: Scoop rounded tablespoons of the chilled dough onto the prepared baking trays, leaving about 5cm (2 inches) of space between each one to allow for spreading. I use a standard ice cream scoop for uniform cookies.
- Bake to Perfection: Bake for 12-14 minutes, or until the edges are lightly golden brown and the centres look slightly underdone. They will continue to cook on the hot tray.
- Cool Down: Let the cookies cool on the baking trays for 5 minutes before carefully transferring them to a wire rack to cool completely. They will be very soft when they first come out of the oven but will firm up as they cool.
Tips From My Kitchen
- Ingredient Temperature Matters: For that perfect chewy texture, your cold ingredients must be at room temperature. Cold butter won’t cream properly with the sugar, and a cold egg can cause the mixture to curdle.
- The Gentle Fold: I learned that being gentle when adding the blueberries is the secret to keeping them whole. Use a soft spatula and a folding motion (scraping from the bottom of the bowl and folding it over the top) rather than vigorous stirring.
- Make-Ahead Dough: The cookie dough can be prepared and stored in the fridge for up to 3 days. You can also scoop the dough into balls, freeze them on a tray, and then transfer them to a freezer bag. You can bake them straight from frozen; just add 2-3 minutes to the baking time.
- Storing Your Cookies: These cookies will stay soft and delicious for up to 4 days. Store them in an airtight container at room temperature. Placing a slice of bread in the container can help keep them soft, though they rarely last that long in my house!
Equipment You’ll Need
- Stand mixer or a large bowl with an electric hand mixer
- Two large baking trays
- Parchment paper
- Wire cooling rack
- Ice cream scoop (optional, for uniform cookies)
Delicious Variations to Try
While this recipe is wonderful as it is, it’s also fun to customise. Here are a few variations that my family and I have tested and enjoyed.
- White Chocolate Lemon Blueberry Cookies: For a touch more sweetness and a creamy texture, fold in 100g of white chocolate chips along with the blueberries. The white chocolate pairs beautifully with the tangy lemon.
- Lemon Drizzle Glaze: To make the lemon flavour even more pronounced, mix 100g of icing sugar with 1-2 tablespoons of fresh lemon juice to create a thick but pourable glaze. Drizzle it over the cooled cookies.
- Try a Different Berry: This recipe works just as well with fresh raspberries or chopped strawberries. If you love a good fruit bake, you might also want to try these Maple Pecan Sticky Buns for a different kind of treat.
What to Serve With Lemon Blueberry Cookies
These cookies are a delight on their own, but they also pair wonderfully with a few simple accompaniments.
- A Pot of Tea: A classic cup of Earl Grey tea is a fantastic partner. The bergamot notes in the tea complement the citrus in the cookies splendidly.
- Vanilla Ice Cream: Serve a slightly warm cookie alongside a scoop of quality vanilla bean ice cream for a simple yet elegant dessert. The contrast between warm and cold is lovely.
- Dessert Platter: Add these to a platter with other homemade bakes. They look great next to something rich and chocolatey, like a gooey brownie or a slice of our Giant Skillet Cookie.
Frequently Asked Questions
Lemon Blueberry Cookies
Ingredients
Method
- Combine Dry Ingredients: In a medium bowl, whisk together the 250g of plain flour, bicarbonate of soda, and salt. Set this aside for later.
- Cream Butter and Sugars: In a large bowl using a stand mixer with the paddle attachment or a hand mixer, beat the room temperature butter, caster sugar, and light brown sugar together on medium speed for about 3-4 minutes. The mixture should become light, pale, and fluffy. This process, known as the creaming method, incorporates air into the dough, which helps the cookies rise.
- Add Wet Ingredients: Add the egg, vanilla extract, lemon zest, and 1 tablespoon of lemon juice to the butter mixture. Beat on medium speed until everything is well combined, scraping down the sides of the bowl as needed to ensure it's all incorporated.
- Combine Wet and Dry: Pour the dry ingredient mixture into the wet ingredients. Mix on low speed until just combined. It’s important not to overmix at this stage; stop as soon as you no longer see streaks of flour. Overmixing can lead to tough cookies.
- Fold in the Blueberries: In a small, separate bowl, gently toss the fresh blueberries with the extra 1 tablespoon of flour. This light coating helps prevent them from bursting and sinking to the bottoms of the cookies. Carefully fold the flour-dusted blueberries into the cookie dough with a spatula until they are evenly distributed.
- Chill the Dough: Cover the bowl with cling film and refrigerate for at least 30 minutes (or up to 2 days). I find this step is non-negotiable. It solidifies the butter, which stops the cookies from spreading into thin, crispy discs in the oven.
- Preheat and Prepare: When you're ready to bake, preheat your oven to 180°C (160°C fan) and line two large baking trays with parchment paper.
- Scoop and Bake: Scoop rounded tablespoons of the chilled dough onto the prepared baking trays, leaving about 5cm (2 inches) of space between each one to allow for spreading. I use a standard ice cream scoop for uniform cookies.
- Bake to Perfection: Bake for 12-14 minutes, or until the edges are lightly golden brown and the centres look slightly underdone. They will continue to cook on the hot tray.
- Cool Down: Let the cookies cool on the baking trays for 5 minutes before carefully transferring them to a wire rack to cool completely. They will be very soft when they first come out of the oven but will firm up as they cool.
Notes
I really hope you enjoy baking and sharing these Lemon Blueberry Cookies. They are such a joy to make and even more of a joy to eat. There’s nothing better than the smell of them baking in the oven. If you give the recipe a try, I’d love to hear how it went for you in the comments below!
