These Blueberry Lemon Cookies are soft and chewy with loads of blueberries, tangy lemon flavour and white chocolate chips! They’re dairy-free, easy to make and tested with dried, fresh and frozen blueberries!
While these cookies are based on my recipe for chocolate chip pecan cookies, they still went through multiple rounds of recipe testing.
Why all the testing? Because I wanted to share a blueberry cookie recipe that could be made with fresh, frozen or dried blueberries, and that required a few rounds of testing to get the recipe just right.
All three versions include amazing lemon flavour and white chocolate chips, which adds extra sweetness and pairs nicely with the blueberry and citrus combo.
Why you’ll love these lemon blueberry cookies
- The recipe includes instructions on how to make these cookies with fresh, frozen or dried blueberries.
- This is a small batch cookie recipe, yielding about 16-18 cookies, so they can be baked on just 2 baking sheets.
- There is no chilling time required. (Except for the second batch. I do recommend you pop that cookie dough in the fridge while the first batch bakes).
- While the blueberries are definitely the star of this cookie, the lemon is not to be overlooked. There are two tablespoons of fresh lemon zest in these cookies so they are bursting with citrusy flavour!
Details on the ingredients
This is just an overview of the ingredients used for these cookies. For the exact quantities, please refer to the recipe card at the end of this post.
Blueberries – As mentioned above, these cookies can be made with fresh, frozen or dried blueberries. If you’re using fresh or frozen, I suggest using blueberries that are on the smaller side. Larger blueberries will release too much moisture into the cookies.
Lemon zest – You’ll need 2 tablespoons of lemon zest for these cookies, or about 2-3 medium-sized lemons. Two lemons is usually enough, but the amount of zest you can get from a lemon varies, so buy an extra one just in case. You can use a zester (like a microplane) or the small holes on a box (cheese) grater to finely grate the zest. Only grate the outer yellow peel, and not the white pith underneath as this can taste bitter.
White chocolate chips – These add extra sweetness to the cookies and go perfectly with the blueberry lemon flavour. To ensure these cookies are dairy-free, use dairy-free white chocolate chips.
Flour – You’ll need 1 1/2 cups (190 grams) of all-purpose white flour. I haven’t tested these cookies with any other type of flour.
Butter – These cookies work with both dairy and plant-based butter. I use plant-based to keep these cookies dairy-free. You’ll want to bring the butter to room temperature so it creams together with the sugars easily.
Sugars – You’ll need both light brown sugar and granulated sugar. You can use dark brown sugar if you prefer, but the cookies will have a darker colour. While I often use granulated and cane sugar interchangeably, I tested these cookies with cane sugar and the texture just wasn’t the same.
Egg – One large egg at room temperature.
Vanilla extract – A hint of vanilla to enhance the other flavours. Use real vanilla extract for the best flavour. For extra lemon flavour, try substituting the vanilla with lemon extract.
Baking soda – For leavening.
Salt – Like vanilla, it’s also a flavour enhancer.
How to make lemon cookies with blueberries
Preheat your oven to 350F and line two large baking sheets with parchment paper.
Whisk together the flour, baking soda and salt. Set aside.
In a small bowl, combine the granulated sugar and lemon zest. Rub together with your fingers to help release the oils from the zest. This will create more intense lemon flavour in the cookies.
Use an electric mixer to beat together the butter and brown sugar until creamy. Add the lemon and granulated sugar mixture and beat until light and fluffy.
Beat in the egg and vanilla until creamy, and then gradually add the flour mixture until just combined.
Gently fold in the blueberries and white chocolate chips.
Use a 2-tablespoon cookie scoop to portion out the cookie dough about 2-3 inches apart on the prepared baking sheets. (In the photos here, I only baked 6 cookies at a time on the baking sheets, but you can definitely fit 8-9.).
Store one sheet pan of cookie dough in the fridge while the other bakes.
If using dried blueberries, bake for 8-9 minutes.
For fresh or frozen berries, increase the baking time to 10-11 minutes.
You’ll know the cookies are done when the edges are set and the cookies have puffed up a bit. (They will flatten out as they cool).
Let the cookies cool on the pan for 10 minutes before transferring to a wire rack to cool completely.
Dried, fresh or frozen blueberries
If I had to pick a favourite, it would have to be the dried blueberry version of this cookie. I love the tender and chewy texture, made only better with a generous amount of tart and chewy dried blueberries. They also store well at room temperature.
The blueberry lemon cookies made with fresh or frozen blueberries ended up having more of a cakey texture and required a few extra minutes of baking time. While a cakey texture isn’t a bad thing, I prefer a chewy cookie. The good thing about using fresh or frozen berries is that there is a burst of sweet berry goodness in every bite of cookie!
Surprisingly, I preferred the frozen blueberry version over the fresh blueberry version. The blueberries were a little juicier, and I think they had the nicest presentation as the blueberries oozed out some juices as the cookies baked.
You can see a comparison of all three versions in the images below.
This section is important as storage will differ depending on whether you use fresh, frozen or dried blueberries.
If you make these lemon cookies with dried blueberries, they can be stored in an airtight container at room temperature. They’ll stay fresh for 3-4 days.
If you make them with fresh or frozen blueberries, they should be enjoyed within a day. Since the blueberries make these cookies extra soft and moist (especially the frozen berries), after a day at room temperature, they will be really soft. To make them last longer, you can store them in an airtight container in the fridge for 4-5 days.
To freeze the cookies, just arrange them in a single layer in a freezer-safe container (or layer them in between sheets of wax or parchment paper). They will last in the freezer for up to 3 months.
The cookies made with dried blueberries can be thawed at room temperature, while the fresh and frozen blueberry cookies should be defrosted in the fridge.
There is no need to chill this dough but I do recommend storing the second batch of cookie dough in the fridge while the first batch bakes. Also, just note that plant-based butter creates a slightly softer cookie dough than traditional butter. So, if your cookie dough feels a bit too soft and sticky, just pop it in the fridge for 10-15 minutes to firm it up a bit.
Yes, but I’ve only tested this with the cookies made with dried blueberries. To freeze, just arrange the cookie dough scoops in a single layer on a parchment paper lined baking sheet. Freeze for a few hours and then transfer to a freezer safe bag or container and store in the freezer for up to 3 months. When baking frozen cookie dough, you’ll just need to add a few extra minutes to the baking time.
This could be a result of the cookie dough being left at room temperature for too long or the cookie dough scoops being placed on a warm baking sheet prior to baking.
When the cookies come out of the oven, use a large round cookie cutter or a wide mouth glass to gently shape the cookies into a circle by swirling them around inside the opening of the cookie cutter or glass.
For convenience, US cup measurements are included in the recipe card for this recipe. To ensure greater accuracy, however, weight and volume measurements are also provided. So, if you see grams (g), you’ll want to use a kitchen scale to weigh your ingredients, and if you see milliliters (ml), you’ll want to use a liquid measuring cup. Smaller quantities of ingredients are provided in teaspoons and tablespoons.
Key recipe tips
- Room temperature ingredients. To ensure the butter creams together with the sugars easily, bring it to room temperature. (Note that plant based butter, in my experience, softens a little quicker than dairy butter). You’ll also want your egg at room temperature so it mixes evenly into the batter.
- Measuring your flour. If you don’t have a kitchen scale to weigh your flour, be sure to measure it by using the spoon and level method with a dry measuring cup.
- Cookie size. Each cookie is made with 2 tablespoons of dough. If you make smaller or larger cookies, you’ll need to adjust the baking time.
- Colour of sheet pan. I normally use silver coloured sheet pans when baking cookies as I find darker or gold coloured pans brown the bottoms of cookies a bit too quickly.
- Frozen berries. If you use frozen blueberries in these cookies, do not defrost them first. If you let them thaw, they may get too soft and bleed into the cookie dough.
Since this recipe only uses fresh lemon zest and not the juice, squeeze the lemons and freeze the juice in a small ice cube tray. Then you’ll have fresh lemon juice at the ready to thaw and use in your cooking and baking recipes.
More cookie recipes
- Air Fryer Chocolate Chip Cookies
- Almond Flour Peanut Butter Cookies
- Oat Flour Chocolate Chip Cookies
More blueberry recipes
- Blueberry Cake with Lemon and Ricotta
- Blueberry Skillet Cookie
- Healthy Blueberry Crisp without Oats
- Blueberry Spinach Salad
If you make this recipe, I’d love to hear what you think in the comments below!Print
Blueberry Lemon Cookies are soft and chewy with fresh lemon zest and white chocolate chips. They can also be made with dried, fresh or frozen blueberries!
- 1 1/2 cups (190g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 1/3 cup (75g) granulated sugar
- 2 tablespoons lemon zest
- 1/2 cup (113g) unsalted plant-based butter, room temperature
- 1/4 cup (60g) light brown sugar, packed
- 1 large egg, room temperature
- 1/2 teaspoon vanilla extract
- 1/2 cup (75g) blueberries (dried, fresh or frozen)
- 1/2 cup (95g) dairy-free white chocolate chips
- Preheat oven to 350F and line two large baking sheets with parchment paper.
- In a medium-sized bowl, whisk together the flour, baking soda and salt. Set aside.
- In a small bowl, combine the granulated sugar and lemon zest. Rub together with your fingers to help release the oils from the zest. This creates more intense lemon flavour.
- In a large mixing bowl, use an electric mixer set to medium speed to beat together the butter and brown sugar until creamy. Add the lemon and granulated sugar mixture and beat until light and fluffy. This will take about 1-2 minutes. Stop to scrape down the sides of the bowl as needed.
- Beat in the egg and vanilla until creamy.
- With the mixer set on low speed, gradually add the flour mixture until just combined.
- Gently fold in the blueberries and white chocolate chips.
- Use a 2-tablespoon cookie scoop to portion out the cookie dough about 2-3 inches apart on the prepared baking sheets.
- Store one sheet pan of cookie dough in the fridge while the other bakes.
- If using dried blueberries, bake for 8-9 minutes. For fresh or frozen berries, increase the baking time to 10-11 minutes. (The edges of the cookies should be set and the cookies will be puffed up a bit. They will flatten out as they cool).
- Let cookies cool on the pan for 10 minutes before transferring to a wire rack to cool completely.
- If you don’t have a kitchen scale to weigh your flour, be sure to measure it by using the spoon and level method with a dry measuring cup.
- I normally use silver coloured sheet pans when baking cookies as I find darker or gold coloured pans brown the bottoms of cookies a bit too quickly.
- If you use frozen blueberries in these cookies, do not defrost them first. If you let them thaw, they may get too soft and bleed into the cookie dough.
- There is no need to chill this dough but I do recommend storing the second batch of cookie dough in the fridge while the first batch bakes.
- Plant-based butter creates a slightly softer cookie dough compared to traditional butter. If your cookie dough feels a bit too soft and sticky, just pop it in the fridge for 10-15 minutes to firm it up a bit.
- The cookies made with dried blueberries can be stored in an airtight container at room temperature for 3-4 days.
- If you make the cookies with fresh or frozen blueberries, the cookies will be extra soft and moist, so you should enjoy them within a day or store them in an airtight container in the fridge to keep them for up to 5 days.
- Be sure to check out the other sections above the recipe card for more detailed advice and suggestions for making this recipe.
Keywords: blueberry, lemon, cookies