These flavorful Lemon Blueberry Cookies have the sweetness of blueberries and the tart citrus flavor of lemon for a winning combination. They're soft, chewy, and fruity!
Cookies don't always need chocolate chips to be delicious! Adding fruit to cookies is a great way to mix things up and get some extra nutrients. This cookie recipe uses a classic flavor combination of lemon and blueberries.
Blueberries are packed with antioxidants, and lemon is a great source of Vitamin C. There are also oats in the batter which adds hearty fiber making these cookies a good choice for both kids and adults.
This easy fruit cookie recipe is perfect for spring and summer. Bring them to a picnic, potluck, or barbecue. They also make a great after-school snack or dessert. The lemon blueberry flavor is so refreshing and will definitely be a crowd pleaser!
Why Make This Recipe
The flavor combination of fresh lemon and tart blueberries exudes spring and summer!
These cookies are made with simple ingredients you can find at any grocery store.
A great way to add fiber and nutrients to your diet in cookie form.
They are freezer-friendly and make a great snack or dessert all year long!
- Butter - Gives the base of the cookie dough a rich texture and buttery flavor.
- Brown Sugar - Sweetens up the cookies while adding a light molasses flavor.
- Egg - Binds the cookie together to help them set properly into cookie shapes.
- Lemon Juice & Zest - Adds fresh lemon flavor that compliments the flavor of blueberries.
- Fresh Blueberries - Givest these cookies a tart fruit flavor along with natural sweetness and a pop of natural blue color.
- Vanilla Extract - Adds a light fragrant vanilla flavor throughout the cookies.
- All Purpose Flour - The main dry ingredient, flour creates the cake-like structure in these cookies.
- Old Fashioned Oats - Adds a chewy texture along with fiber.
- Baking Soda - Helps the cookies rise slightly when baked.
- Salt - Adds a contrasting flavor to the sweetness and helps activate the baking soda.
Please scroll down to the recipe card below for the full quantities.
Wondering how to make this Lemon Blueberry Cookies recipe? It's easy!
Just follow this step-by-step photo tutorial. Then, scroll down for the recipe card for the full ingredients list and recipe method.
Prepare for baking: Preheat the oven to 350°F and line 2 baking sheets with parchment paper. Set aside.
Cream the butter and sugar: Add the butter and sugar to a mixing bowl and beat until light and fluffy with an electric mixer or a stand mixer using the paddle attachment.
Add wet ingredients: Beat in the egg, lemon juice, zest, and vanilla until fully combined.
Add the dry ingredients: Add the flour, oats, baking soda, and salt and mix well. Gently fold in the blueberries without overworking.
Bake and cool: Drop tablespoonfuls of the cookie batter onto the prepared baking sheet. Bake for 10-12 minutes or until golden brown. Cool on a wire rack. Enjoy!
If you don't have fresh blueberries, you can use frozen ones. Just make sure to thaw them first and drain off any excess water before adding them to the cookie dough. Here's info on how to freeze blueberries.
Be careful not to overmix the cookie dough once you add the flour. Overmixing will result in tough cookies.
Bake just until the cookies are set and lightly golden brown around the edges.
Cool on a wire rack before serving to ensure they set properly.
Use raspberries or blackberries in place of blueberries.
Add a teaspoon of poppy seeds for a lemon poppyseed cookie variation.
Add the grated zest of one additional lemon for an even more lemon flavor.
Try using key lime juice and zest instead of lemon for a fun summer twist.
Mix in some shredded coconut for a tropical flavor.
Use almond, lavender, coconut, or lemon extract instead of vanilla for more intense flavoring.
Add white chocolate chips, milk chocolate chips, or dark chocolate chips for a chocolatey twist.
Storage & Freezing
Cooled cookies can be stored in an airtight container at room temperature for up to one week.
To extend the shelf life, freeze in a freezer-safe bag or container for up to three months. Thaw overnight on the counter before serving.
Yes, you can. If using lemon extract, start with ½ teaspoon and add more to taste.
You can use bottled, but the taste will be more artificial since bottled lemon juice contains preservatives and doesn't taste as fresh. I would recommend using fresh lemon juice if you can.
Yes, you could use granulated sugar, but the cookies will spread more and be less chewy. Brown sugar helps to keep these cookies thick and chewy.
Yes, you can use a gluten-free all-purpose flour blend instead of regular flour. Note that this recipe has not been tested with gluten-free flour.
More cookie recipes
You'll also love these other tasty cookie recipes:
- Funfetti Cake Mix Cookies
- Striped Red White and Blue Cookies
- 4th Of July Cookies
- Lorna Doone Cookies
- Mrs. Fields Oatmeal Raisin Cookies (copycat)
Lemon Blueberry Cookies
- Mixing Bowl
- Cookie sheet
- ½ cup butter
- ¾ cup brown sugar
- 1 large egg
- 2 teaspoon lemon zest
- 2 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 cup all purpose flour
- ⅓ cup old fashioned oats
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup blueberries fresh
- Preheat oven to 350°F and line 2 baking sheets with parchment paper.
- Add the butter and sugar to a mixing bowl and beat until light and fluffy.
- Beat in the egg, lemon juice, zest, and vanilla.
- Add the flour, oats, baking soda and salt and mix well.
- Gently fold in the blueberries.
- Drop tablespoonfuls (or cookie scoops) of the mixture onto the prepared baking sheet.
- Bake for 10-12 minutes, or until golden brown. Cool on a wire rack.
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.