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Close up view of a blueberry lemon cookie surrounded by other cookies.

Blueberry Lemon Cookies

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  • Author: Leanne
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 16-18 cookies
  • Category: Dessert
  • Method: Bake
  • Cuisine: American, Canadian


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


  1. Preheat oven to 350F and line two large baking sheets with parchment paper.
  2. In a medium-sized bowl, whisk together the flour, baking soda and salt. Set aside.
  3. 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 flavor.
  4. 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.
  5. Beat in the egg and vanilla until creamy.
  6. With the mixer set on low speed, gradually add the flour mixture until just combined.
  7. Gently fold in the blueberries and white chocolate chips.
  8. Use a 2-tablespoon cookie scoop to portion out the cookie dough about 2-3 inches apart on the prepared baking sheets. 
  9. Store one sheet pan of cookie dough in the fridge while the other bakes.
  10. 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).
  11. Let cookies cool on the pan for 10 minutes before transferring to a wire rack to cool completely.


  1. 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.
  2. I normally use silver colored sheet pans when baking cookies as I find darker or gold colored pans brown the bottoms of cookies a bit too quickly.
  3. 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.
  4. 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.
  5. 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. 
  6. The cookies made with dried blueberries can be stored in an airtight container at room temperature for 3-4 days.
  7. 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.
  8. Be sure to check out the other sections above the recipe card for more detailed advice and suggestions for making this recipe.