Soft Lemon Blueberry Cookies Dessert
There’s something truly special about the combination of bright, zesty lemon and sweet, jammy blueberries. It’s a pairing that sings of sunshine and long, lazy afternoons. I first fell in love with this flavour profile while on holiday in the English countryside, where a local bakery served the most magnificent lemon and blueberry scones. These Lemon Blueberry Cookies are my homage to that memory, translated into a soft, chewy cookie that we just can’t get enough of at home. They have a wonderfully tender crumb, studded with bursts of juicy fruit and infused with a fragrant citrus aroma that fills the entire kitchen.
What makes these fruit cookies stand out is the texture. They’re not crisp or snappy; instead, they are delightfully soft and almost cake-like in the centre, with slightly chewy edges. The key is getting the balance right – enough lemon to cut through the sweetness without being overpowering, and enough blueberries to ensure a fruity pop in every single bite. These are the kind of cookies I love to bake on a Sunday afternoon, ready for the week’s lunchboxes or for when friends pop round for a cuppa. They always get compliments, and the recipe is straightforward enough that it feels like a treat to make, not a chore.
Recipe Overview
These soft and chewy lemon blueberry cookies are packed with fresh lemon zest and juicy blueberries for a bright, fresh flavour. The dough comes together beautifully, resulting in a tender cookie that melts in your mouth. After testing this recipe five times, I finally got it just right—the chilling step is absolutely crucial for preventing the cookies from spreading too much and for deepening that lovely lemon flavour.
- Prep Time: 20 minutes
- Chill Time: 30 minutes
- Cook Time: 12-14 minutes
- Total Time: 1 hour 4 minutes
- Servings: Makes approximately 24 cookies
- Difficulty: Easy
Why You’ll Love This Lemon Blueberry Cookies Recipe
- Genuine Flavour: We use both the zest and juice of a real lemon, which provides an authentic, sharp citrus note that beautifully complements the sweet burst of fresh blueberries. The vanilla and butter in the dough provide a rich, warm backdrop.
- Ready in Just Over an Hour: From starting the dough to pulling the first batch from the oven, the whole process comes together in about an hour, including the essential chilling time.
- Flexible Recipe: This recipe works wonderfully with other berries. Try swapping the blueberries for chopped raspberries or even cranberries for a festive twist. You could also use lime zest and juice for a different citrus kick.
- Great for Gifting: These cookies look as good as they taste, making them ideal for packaging up as a thoughtful homemade gift for neighbours, teachers, or friends. They are also a lovely addition to an afternoon tea spread.
- Family Tested: My family adores these! The last time I made a batch, my husband and kids had polished off half the cooling rack before I’d even finished washing up. They are a confirmed favourite in our house.
Ingredients You’ll Need
For the best results, I always recommend using room temperature ingredients, especially the butter and egg. This helps them combine smoothly into a uniform dough. For the butter, I prefer to use a good quality unsalted block butter, as it gives me complete control over the salt content. The ingredients are simple, but their quality really shines through in these delightful lemon cookies.
- 250g plain flour
- 1/2 teaspoon bicarbonate of soda
- 1/4 teaspoon salt
- 150g unsalted butter, softened to room temperature
- 150g caster sugar
- 50g light brown soft sugar
- 1 large free-range egg, at room temperature
- 1 teaspoon vanilla extract
- Zest of 2 large lemons
- 1 tablespoon fresh lemon juice
- 150g fresh blueberries (or frozen)
Ashley’s Tip: If you’re using fresh blueberries, gently toss them in a tablespoon of the measured flour before adding them to the dough. This light coating helps prevent them from sinking to the bottom of the cookies while they bake.
How to Make Lemon Blueberry Cookies
The process for making these cookies is very straightforward. The most important part is the creaming of the butter and sugar, as this is what incorporates air and creates that lovely soft texture. Don’t skip the chilling step – it’s the secret to thick, chewy cookies!
- Combine Dry Ingredients: In a medium bowl, whisk together the plain flour, bicarbonate of soda, and salt. Set this aside for later.
- Cream Butter and Sugars: In a large bowl using a stand mixer or an electric hand mixer, beat the softened butter, caster sugar, and light brown sugar on medium speed for about 3-4 minutes. The mixture should become light, pale, and fluffy. This creaming method is key to a tender cookie.
- Add Wet Ingredients: Add the egg and vanilla extract to the butter mixture and beat again until everything is well combined. Scrape down the sides of the bowl to ensure it’s all incorporated. Then, beat in the lemon zest and fresh lemon juice.
- Combine Wet and Dry: With the mixer on low speed, gradually add the dry flour mixture to the wet ingredients. Mix only until just combined – be careful not to overmix at this stage.
- Fold in Blueberries: Gently fold the blueberries into the cookie dough using a spatula. If you’re using frozen blueberries, add them straight from the freezer without thawing.
- Chill the Dough: Cover the bowl with cling film and place it in the refrigerator to chill for at least 30 minutes. I find that an hour is even better if you have the time. This prevents the cookies from spreading too much in the oven.
- Preheat and Prepare: Towards the end of the chilling time, preheat your oven to 180°C (160°C fan). Line two large baking trays with parchment paper.
- Shape and Bake: Scoop out portions of dough (about 1.5 tablespoons each) and roll them into balls. Place them on the prepared baking trays, leaving about 5cm (2 inches) of space between each one to allow for spreading.
- Bake to Perfection: Bake for 12-14 minutes, or until the edges are lightly golden but the centres still look slightly soft. They will continue to firm up as they cool.
- Cool Down: Let the cookies cool on the baking trays for 5 minutes before carefully transferring them to a wire rack to cool completely.
Tips From My Kitchen
- Temperature Control: Using room temperature butter and eggs is non-negotiable for a smooth, emulsified dough. If your butter is too cold, it won’t cream properly; if it’s too melted, the cookies will be greasy and spread too thin.
- The Secret Step: Don’t skip the chilling. I learned that this step does two crucial things: it solidifies the butter, which stops the cookies from turning into flat discs in the oven, and it allows the flour to fully hydrate, resulting in a chewier texture and a more concentrated lemon flavour.
- Make-Ahead: The cookie dough can be made and chilled in the fridge for up to 3 days. You can also roll the dough into balls and freeze them on a tray. Once solid, transfer them to a freezer bag. You can bake them straight from frozen; just add an extra 2-3 minutes to the baking time.
- Storage: Once completely cooled, these blueberry cookies can be stored in an airtight container at room temperature for up to 4 days. They will soften slightly over time, which I personally love.
Equipment You’ll Need
- Stand mixer or electric hand mixer
- Large baking trays
- Parchment paper
- Wire cooling rack
- Mixing bowls
- Spatula
Common Mistakes to Avoid
- Overcrowding the tray: These cookies need space to spread a little. Placing them too close together will cause them to bake into one another, resulting in unevenly cooked edges. Stick to 8-10 cookies per large tray.
- Wrong temperature ingredients: Starting with cold butter or a cold egg will result in a lumpy, separated dough. Make sure to take them out of the fridge about an hour before you begin.
- Skipping the rest time: A warm, soft dough will spread dramatically in a hot oven. Chilling the dough is the single most important step for achieving thick, soft cookies with a chewy texture.
What to Serve With Lemon Blueberry Cookies
These cookies are wonderful all on their own, but they also pair beautifully with a few simple accompaniments. They make a lovely light dessert after a meal of my Salmon Cakes.
- A Hot Drink: A classic cup of English breakfast or Earl Grey tea is the perfect partner. The floral notes of the tea complement the lemon beautifully.
- A Cold Drink: A tall glass of cold milk is a timeless choice, or for a more grown-up pairing, try them with a refreshing Instant Coffee Iced Coffee on a warm day.
- With Ice Cream: For a simple yet impressive dessert, serve a slightly warm cookie alongside a scoop of high-quality vanilla bean ice cream. The contrast of warm and cold is fantastic.
Frequently Asked Questions
Lemon Blueberry Cookies
Ingredients
Method
- Combine Dry Ingredients: In a medium bowl, whisk together the plain flour, bicarbonate of soda, and salt. Set this aside for later.
- Cream Butter and Sugars: In a large bowl using a stand mixer or an electric hand mixer, beat the softened butter, caster sugar, and light brown sugar on medium speed for about 3-4 minutes. The mixture should become light, pale, and fluffy. This creaming method is key to a tender cookie.
- Add Wet Ingredients: Add the egg and vanilla extract to the butter mixture and beat again until everything is well combined. Scrape down the sides of the bowl to ensure it's all incorporated. Then, beat in the lemon zest and fresh lemon juice.
- Combine Wet and Dry: With the mixer on low speed, gradually add the dry flour mixture to the wet ingredients. Mix only until just combined – be careful not to overmix at this stage.
- Fold in Blueberries: Gently fold the blueberries into the cookie dough using a spatula. If you're using frozen blueberries, add them straight from the freezer without thawing.
- Chill the Dough: Cover the bowl with cling film and place it in the refrigerator to chill for at least 30 minutes. I find that an hour is even better if you have the time. This prevents the cookies from spreading too much in the oven.
- Preheat and Prepare: Towards the end of the chilling time, preheat your oven to 180°C (160°C fan). Line two large baking trays with parchment paper.
- Shape and Bake: Scoop out portions of dough (about 1.5 tablespoons each) and roll them into balls. Place them on the prepared baking trays, leaving about 5cm (2 inches) of space between each one to allow for spreading.
- Bake to Perfection: Bake for 12-14 minutes, or until the edges are lightly golden but the centres still look slightly soft. They will continue to firm up as they cool.
- Cool Down: Let the cookies cool on the baking trays for 5 minutes before carefully transferring them to a wire rack to cool completely.
Notes
I really hope you enjoy baking these Lemon Blueberry Cookies as much as I do. They are such a bright and cheerful bake, and that first bite of a warm, soft cookie straight from the oven is just heavenly. If you give them a go, please drop a comment below and let me know how they turned out for you. Happy baking!
– Ashley Rivera
