These Lemon Blueberry Cookies are soft and chewy lemon-flavored sugar cookies packed with fresh blueberries, topped with a simple blueberry jam and a delicious streusel. This cookie recipe is easy to make and the dough doesn't require chilling. Enjoy these lemon blueberry cookies all year long for a fresh burst of blueberry flavor!
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The farmers market near me is awash with fresh blueberries. We see them from June through September. I buy five pounds at a time and freeze them for a dessert I enjoy nightly.
As a result, I have played with using blueberries in other recipes like my Mixed Berry Galette, Easy Triple Berry Patriotic Trifle, and Mixed Berry Crisp With a Matzo Streusel Topping.
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The outside of these cookies has a slight crunch thanks to the lemon zest in the dough and the inside is soft and chewy and bursts with blueberry flavor. The lemon flavor isn't overpowering thanks to the sweetness from the blueberries; the flavors blend beautifully together!
I add a quick blueberry jam on the top of these cookies to create more blueberry flavor and then top them with a brown sugar streusel!
Why You Will Love This Recipe
- Easy Recipe - These chewy lemon blueberry cookies taste like you just bought them from the bakery but they are simple to make. Simply mix the lemon sugar cookie base, add the jam, and top with the streusel.
- Flavor - From the first bite of lemon to the lingering taste of blueberry, these cookies will delight your palate.
- Stunning Color - The blueberry jam oozes down the sides of the cookies adding a beautiful color to the lemon sugar cookie.
- Real Lemon Juice And Lemon Zest - Juice from fresh lemons and the added zest, give a mild tang to the cookies and lift the flavor.
Ingredients
You will need the following ingredients to make these blueberry lemon cookies:
Ingredient Notes
- Softened Butter - Make sure the butter is at room temperature before you start. This will help it mix well with the sugar and other ingredients, resulting in a smoother more uniform texture.
- Measuring Flour - To measure flour correctly, use a spoon to place the flour into the measuring cup, then level it off. This prevents adding too much flour, which will make the cookies dense and dry.
See the recipe card for quantities.
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Additions & Substitutions
Additions:
- White Chocolate - Add up to a cup of white chocolate chips or small chunks once the batter has been blended.
- Nuts - Add up to a ½ cup of chopped nuts like almonds, pistachios, or walnuts.
Substitutions:
- Jam - If you prefer not to make your own quick jam, you can substitute a store-bought jam that is natural, like a preserve, and only contains blueberries and sugar.
- Streusel - If you love a good lemon glaze, you can substitute the streusel by mixing 1 cup of powdered sugar with 3 tablespoons of lemon juice and then drizzling it over the cookies once cooked and cooled. You can also roll the cookie dough in granulated sugar before adding the jam and baking to create a sugar coating instead of the streusel. You can find a different streusel recipe in my Gluten-Free Pumpkin Muffins.
- Blueberries - While I suggest fresh, you can use frozen blueberries. You could easily make these into a lemon cranberry cookie by substituting a dried cranberry into the cookie. Similar to my Orange Glazed Cranberry Bread.
How To Make Lemon Blueberry Cookies: Step-By-Step
Here are some quick visual instructions. Remember that full instructions with the exact ingredients are in the printable recipe card:
Jam
Step 1: Preheat the oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper. Make the jam by combining the blueberries with the sugar in a microwave-safe bowl.
Step 2: Microwave for 1 minute and then let cool in the refrigerator.
Streusel
Step 3: Prepare the mixture. In a small bowl, add the flour, brown sugar, and the cold butter.
Step 4: Use your hands, or a fork, to combine the ingredients until they form coarse crumbs.
Cookies
Step 5: Prepare the dough. In a large bowl, combine the softened butter, brown sugar, and lemon zest. Use an electric mixer to beat well until creamy and smooth. Add the lemon juice and egg and continue to mix. Add the flour, baking powder, baking soda, and salt. Mix until the dry ingredients are well incorporated.
Step 6: Gently fold in the fresh blueberries, mixing carefully so they do not burst. Using a cookie scoop, form the cookies and place on the prepared baking pan. Shape each cookie into a round form and make a small indentation in the middle of the dough top with a spoon or your finger.
Step 7: Place a small amount of the jam into the indentation of the cookie. Sprinkle the top with the streusel.
Step 8: Bake for 15-18 minutes, or until they are golden brown on the edges and the streusel is crispy. Cool on the baking sheet for 5 minutes and then move them to a wire rack.
Confidence Tip
Do not overbake! I like underbaking my cookies just slightly so that the edges are crisp but the centers are slightly chewy.
Do not overmix the batter, which will make the dough dense and tough.
Storage And Reheating
- Store the cookies in an airtight container at room temperature for up to a week.
- You can freeze these cookies for up to two months. Gently defrost in the refrigerator before serving.
Recipe Frequently Asked Questions
Yes! You can make the dough balls and freeze them. Allow them to thaw in the refrigerator before adding the jam and streusel and then baking them.
Yes! Simply replace the flour with a 1:1 gluten-free flour that contains xanthan gum. I like using Cup-For-Cup.
Yes, the smaller the blueberry, the better for these lemon blueberry cookies. If the fresh blueberries are too big, they may release too much moisture causing the cookies to be cake-like. When using fresh, select the smallest-looking blueberries or use frozen wild blueberries.
Other Cookies
Did you try this recipe? I would love to hear about it! Scroll down to the comment section and leave a ⭐️ rating and review. Share it on Facebook, Instagram, or Pinterest!
xoxoxo
Gwen
Lemon Blueberry Cookies
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Equipment
Ingredients
Jam
- ½ cup fresh blueberries
- 1 tablespoon sugar
Streusel
- ¼ cup cold butter
- ¼ cup brown sugar
- ⅓ cup flour
Instructions
Jam
- Cook the blueberries by combining the blueberries and sugar into a microwave-safe bowl.
- Microwave on high for 1 minute. Cool in the refrigerator.
Streusel
- In a small bowl, add the flour, brown sugar, and the cold butter.
- Mix with either your hands or a fork until the ingredients are combined and resemble a coarse crumb.
Cookies
- Preheat the oven to 350℉.
- Prepare a baking sheet with parchment paper.
- Prepare the dough. In a large bowl, add and combine the softened butter, brown sugar, and lemon zest.
- Add the lemon juice and egg. Continue to mix.
- Add the flour, baking powder, baking soda, and salt. Mix until the dry ingredients are well incorporated.
- Use an electric mixer to beat well until the mixture is creamy and smooth.
- Gently fold in the fresh blueberries with a spatula, mixing carefully to avoid breaking the blueberries.
- Use a cookie scoop to form the cookies and place the dough on the prepared baking sheet.
- Shape each cookie into a round shape and form a small indentation in the center with a spoon or your finger.
- Add a small amount of the jam into the indentation.
- Sprinkle the top with the streusel.
- Bake the cookies in the oven for 15-18 minutes, or until they are golden brown on the edges and the streusel is crispy.
- Let the cookies cool on a baking sheet for 5 minutes and then transfer them to a wire rack to cool completely.
Gwen Wolken
You will love these cookies!