Soft Lemon Blueberry Cookies (No Chill, One Bowl)
These lemon blueberry cookies are soft and puffy, with fresh blueberries folded into a dough flavored with lemon zest, lemon juice and vanilla. Everything is mixed in one bowl, the dough doesn’t need to chill, and the cookies bake in about 10 minutes. This lemon blueberry cookies recipe makes about 20 cookies at 350°F, and the whole batch takes around 25 minutes from start to finish.
There’s no glaze and no lemon extract. The lemon flavor comes from the zest and juice in the dough, and the blueberries soften in the oven into small, juicy pockets.
My oldest daughter is a really picky eater, but she loves blueberries, so I like to add them anywhere I can.
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A Quick Look At The Recipe
- ✅ Makes: about 20 cookies
- ⏰ Total Time: 25 minutes (15 minutes prep, 10 minutes baking)
- 🍋 Flavor: lemon zest, lemon juice and fresh blueberries
- ❄️ No chilling: the dough goes straight into the oven
- 🫙 Storage: up to 5 days in an airtight container at room temperature
Why These Lemon Blueberry Cookies Work
- One bowl. The butter, sugar, egg, lemon, flour and baking powder all go into the same large bowl, one after another.
- Soft and puffy. Baking powder helps the cookies rise, and the dough balls go into the oven without being pressed, so the cookies bake up thick and soft.
- Short ingredient list. Pantry basics plus 1 tablespoon each of lemon zest and juice and ¾ cup fresh blueberries.
Ingredients You Need
- Fresh blueberries: these are fresh blueberry cookies, so use fresh berries, rinsed and dried completely. Wet berries add extra moisture to the dough and are more likely to streak it purple.
- Butter: softened, not melted. It should be soft enough to leave a dent when you press it with a finger. This recipe uses unsalted butter. If you only have salted butter, leave out the salt.
- Granulated sugar: for a sweet, tender cookie. You can swap half of it for brown sugar (see Easy Swaps).
- Egg: one large egg.
- Lemon zest and lemon juice: 1 tablespoon of each. Zest the lemon before you cut and squeeze it.
- Vanilla extract: 1 teaspoon.
- All-purpose flour: spoon it into the measuring cup and level it off. Packing the flour into the cup adds too much and makes drier cookies.
- Baking powder: 2½ teaspoons. This is what makes the cookies puff.
- Salt: ½ teaspoon.
You’ll find the exact amounts in the recipe card below.
How to Make Lemon Blueberry Cookies
Prep the Pan and the Blueberries
Preheat the oven to 350°F and line a baking sheet with parchment paper. Rinse the blueberries, then dry them completely on a clean kitchen towel or paper towels.
Cream the Butter, Sugar and Salt
In a large bowl, beat the softened butter, sugar and salt together with a hand mixer.
Add the Egg, Vanilla, Lemon Zest and Juice
Add the egg, vanilla extract, lemon zest and lemon juice, then mix well until the batter is smooth and creamy.
Mix In the Flour and Baking Powder
Add the flour and baking powder to the same bowl and stir until well combined. The dough will be thick and soft.
Gently Fold In the Blueberries
Fold the blueberries into the dough with a spatula or spoon, gently and only until they’re spread through. Stirring hard breaks the berries and turns the dough purple.
Scoop the Dough Balls
Use a cookie scoop or a spoon to make balls of dough and place them on the baking sheet about 3 inches apart. Don’t press them down.
Bake Until the Edges Turn Golden
Bake for about 10 minutes, or until the edges are slightly golden brown. The centers should still look soft.
Cool on a Rack
Let the cookies rest on the baking sheet for about 5 minutes, then move them to a wire rack. They can go onto the rack after just a few minutes if you need the pan. Let them cool for about 10 minutes before serving. I usually move mine to the rack right away, but they’re fine sitting on the pan for about 5 minutes.
Tips for Soft Lemon Blueberry Cookies
- Dry the blueberries well. Any water left on them goes into the dough.
- Add the berries last and fold gently. Whole berries keep the dough golden; crushed berries streak it.
- Use softened butter, not melted. Soft butter beats with the sugar into a creamy base.
- Don’t press the dough balls. Leave them round; they spread a little on their own in the oven.
- Don’t overbake. Take them out when the edges are just turning golden. They firm up as they cool.
Easy Swaps
- Brown sugar for moister cookies: use half brown sugar and half granulated sugar. Brown sugar adds extra moisture.
- Salted butter: use it in place of unsalted butter and skip the ½ teaspoon of salt.
How to Store Lemon Blueberry Cookies
Let the cookies cool completely, then store them in an airtight container at room temperature for up to 5 days.
Lemon Blueberry Cookies FAQs
Do I need to chill lemon blueberry cookie dough?
No. This dough doesn’t need chilling. Scoop it and bake it right away.
How do I keep the blueberries from turning the cookies purple?
Dry the berries completely after rinsing, add them last and fold them in gently by hand. Most of the purple streaks come from berries that break while mixing.
Should I flatten the dough balls before baking?
No. Rounded balls bake into thicker cookies with soft centers.
How do I know when the cookies are done?
After about 10 minutes at 350°F, the edges will be slightly golden brown and the centers will still look soft.
How long do lemon blueberry cookies last?
Up to 5 days in an airtight container at room temperature.
Can I use frozen blueberries?
This recipe is written for fresh blueberries. Frozen berries release more juice as they thaw, which can streak the dough, and King Arthur Baking suggests fresh fruit when a recipe calls for it.
More Recipes to Try
If you like these blueberry lemon cookies, try one of these next:
- Blueberry popovers with lemon, another way to bake blueberries and lemon together
- Blueberry protein muffins for more fresh blueberries at breakfast
- Easy lemon tartlets with lemon curd for lemon lovers
- Key lime pie cookies, another citrus cookie
- Bakery-style cookie recipes for more cookie ideas
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Soft Lemon Blueberry Cookies
Equipment
- Hand mixer
- Large mixing bowl
- Cookie scoop (optional)
- Wire Rack
Ingredients
- ¾ cup fresh blueberries rinsed and dried completely, about 110 g
- ⅔ cup unsalted butter softened, not melted, about 150 g
- 1 cup granulated sugar about 200 g
- ½ teaspoon salt skip if using salted butter
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 2¼ cups all-purpose flour spooned and leveled, about 270 g
- 2½ teaspoons baking powder
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- Rinse the blueberries and dry them completely.
- In a large bowl, beat the softened butter, sugar and salt with a hand mixer.
- Add the egg, vanilla extract, lemon zest and lemon juice, then mix well.
- Add the flour and baking powder and stir until well combined.
- Gently fold in the blueberries.
- Using a cookie scoop or spoon, make balls of dough and place them on the baking sheet about 3 inches apart. Don’t press them down.
- Bake for about 10 minutes, or until the edges are slightly golden brown.
- Let the cookies rest on the baking sheet for about 5 minutes, then move them to a wire rack. Cool for about 10 minutes before serving.
