Homemade lemon blueberry cookies are delicious with a citrus flavor for summertime. This easy dried blueberries dessert gives your mouth a delicious pop of sweetness you can grab on the go.
Dried blueberry lemon cookies are easy to throw together when guests come over or you want something sweet on the weekend. Wonderful kids baking recipe they can help with and then enjoy later. You can even put two together to make a sandwich cookie if you like! (affiliate links present)
Blueberry Lemon Cookies
We have a lot of easy recipes with blueberries on our site. Some use fresh picked right off the bush, others use pie filling and this one is our first using dried fruit! The reason why we don’t use fresh is that they would break apart in the mixing process and with the added juices the batter would be too loose.
Now if you thought you might not have enough time from scratch you could make our cake mix lemon cookies and then fold the blueberry pieces in at the end before rolling into balls. I wouldn’t depress them in the center like we did in that version, thumbprint style, but you could. If you did you could fill with either flavor of jam or curd.
My choice? I would put a dollop of homemade lemon curd in the center if you made it that way vs. just into balls to spread out. Both are fabulous, one is just a bit more work than the other with the need of that added ingredient for the middle.
- 1/2 c unsalted butter – softened
- Brown sugar
- For a fresh lemon flavor add lemon zest
- Vanilla bean paste
- All purpose flour
- 1.5 tsp baking powder
- 1/3 c dried blueberries
- 1/8 tsp salt
You will need the following ingredients below to make these. Same would go for if you wanted just “plain” lemon crinkle cookies without the fruit at all. The only difference from “regular” and crinkle style is the latter is rolled into powdered sugar before placing each piece on a baking sheet.
Then when your Blueberry Biscuits bake the sugar causes this pretty crackling or crinkle look to appear on the top. The baking time and temperature is the same for both, just a different look. Both are wonderfully delicious and you should try to see which is your favorite choice in your family.
Lemon Blueberry Cookie
These are not any different than baking any other sort of cookie. Whisk dry ingredients in one bowl, mix wet ingredients in another until that is smooth and fluffy and incorporate the two. When it comes to adding delicate items you always want to gently incorporate at the very end of it all. Here are step by step instructions to follow;
- Pour sugar and lemon zest into a bowl, mix with a whisk.
- Add soft butter, beat until fluffy. Then add the egg and vanilla bean paste. Beat for another minute until combined.
- Mix and then add the dry ingredients (flour, salt, baking powder) to the bowl.
- Add gently with a spatula or mixer at low speed.
- Add blueberries and fold together. A small handful of white chocolate chips could be added too.
- Cover the bowl with plastic wrap and refrigerate for an hour.
- Preheat the oven to 350 F. That is the ideal temp really, we talk all about how long to bake cookies here and why lower is better.
- Use a medium to large cookie scoop to form small portions of the dough onto a baking sheet with parchment paper on top.
- Place the tray in the oven and bake for 9-10 minutes until edges are lightly browned and middle is no longer wet.
For soft and chewy lemon cookies you’d want to remove after 8-9 min., depending on the size. Let the cookies cool completely on the sheet, sprinkle with powdered sugar, if desired. You could make an easy glaze too with a bit of milk with confectioners sugar to drizzle on top of each one. Store preferably in a tightly closed container if you have leftovers.
The reason you want to put cookie dough in the refrigerator before baking rolled into balls is so they don’t spread out as much. If you want your baked goods to rise more than they spread out it needs to be stiffer than room temperature. 1 hour is typically what is recommended.
Small would = 1 heaping Tablespoon worth. For medium cookies scoop 2 heaping Tbsp. The key is to make each one the same size so they bake evenly and are all done at the same time. The smaller the dough ball is the quicker they will be done and ready to take out to cool.
Cookies with Fresh Blueberries
Like I said, using fresh berries in cookies specifically doesn’t work super well because of all the juices. If you wanted to use fresh no matter what I would make something kinda’ in the same shape as these but more like our blueberry muffin tops. Sort of a muffin cookie in a sense. Fluffier with similar ingredients.
We have a lot of blueberry canned pie filling recipes on our site too which is kinda’ in between dry and plump. Easy to make year round since a can is good for a year so during the winter months these are a game changer for us. You see we love fruit of all kind but living in a smaller town it isn’t always available or looking great at the beginning of the year.
Don’t worry about the rest of the fruit going to waste either, you can incorporate them into many other baked goods like our zucchini lemon poppy seed bread, putting them on top of a bowl of oatmeal or cereal is great too.
Since they are dried they last a lot longer than just a container in your fridge too! Just keep them in an airtight bag with the air sucked out and in a dry location in your pantry to use year round friends. Delicious and ready to enjoy in all sorts of desserts and breakfast items too. Bonus.
Lemon Blueberry Cookie Recipe
Baking time is below in the recipe card but will vary depending on the size of your scoops. I like keeping them all a medium size so they come out about palm sized. Chewy lemon blueberry cookies are ideal if you ask me. With that said timing is very important. 1 extra minute will take them from soft to crunchy.
What I say is keep an eye on them with the light on at minute 8. As soon as the outer 1″ is golden brown wait until the middle is no longer raw looking. As soon as they are still loose looking but not raw in the very center, take them out. Do NOT take off the baking sheet. Leave pan on a cooling rack until completely cooled, so they can continue baking.
They will stiffen up in this extra time of sitting, about 15-20 minutes or so to the right texture. That means they will be VERY soft immediately and the next day or two will remain very tender if kept in an airtight container with parchment paper in between each layer. Always keep on the countertop and not the fridge as they will dry out there.
Want to see a few of my favorite things that I am totally obsessed with?? Take a peek and see how many you might already have…twinsies!
Lemon Blueberry Cookies
- Pour sugar and lemon zest into a bowl, mix with a whisk. Add soft butter, beat until fluffy. Then add the egg and vanilla bean paste. Beat for another minute until combined.
- Mix the dry ingredients (flour, salt, baking powder) and then add to the bowl, mix gently with a spatula or mixer at low speed. Add blueberries and fold together. Cover the bowl with cling film and refrigerate for an hour. Preheat the oven to 350 F.
- Use a cookie scoop to form small portions of the dough onto a baking sheet lined with parchment paper. Place the tray in the oven and bake for 9-10 minutes until edges are lightly browned and middle is no longer wet.
- Let the cookies cool on sheet, sprinkle with powdered sugar, if desired. Store preferably in a tightly closed container.