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Blueberry Shortcake Cookies

Blueberry Shortcake Cookies are soft, sweet bites of blueberry deliciousness!

Blueberry Shortcake Cookies on a gray surface and a light gray plate

Blueberry Shortcake Cookies

I found my love of blueberries several years ago, and it’s been a veritable blueberry baking frenzy since then. I look forward to blueberry season every year so I can do lots and lots of baking with them.

And one of my favorites that’s a bit off the beaten blueberry path is this recipe for Blueberry Shortcake Cookies. It’s not often you see fresh berries in a cookie, but that’s what these beauties are all about.

overhead view of Blueberry Shortcake Cookies on a light gray plate

These cookies are a bit of a breakfast-dessert hybrid. They’re almost biscuit-like or scone-like, yet they’re sweet enough to work well for dessert. That’s baking versatility at its finest!

The addition of yogurt adds a nice flavor and helps make these Blueberry Shortcake Cookies tender and moist. I opted for vanilla yogurt, as that’s what I usually have in my refrigerator. Feel free to use plain yogurt or up the flavor ante with a flavored yogurt like lemon or blueberry.

Tips for Success

  • Measure accurately. Use a kitchen scale for weight measurements if possible. Otherwise, use the spoon and sweep method. This type of dough is not very forgiving of inaccurate measurements, especially with the flour.
  • Use fresh or frozen blueberries. I prefer fresh when possible, but frozen will also work. Frozen berries are more likely to bleed their color into the cookies. You can mitigate this by rinsing and drying the frozen berries thoroughly.
  • Mix the dough well. Cutting the butter into the dough is what gives these cookies their wonderful texture. I prefer to use a pastry blender, but you can also use a fork, two knives, or even just your hands. If you take the latter route, be sure your hands aren’t too warm so that you don’t melt the butter.
  • Use a scoop to portion the dough. If you have a 3-tablespoon scoop, use it here to make portioning quick and easy. You’ll also help ensure that the cookies are all the same size so that they bake evenly.
Blueberry Shortcake Cookies on a light gray plate

While I love classic blueberry desserts like pies, crumbles, and muffins, I always get really excited about these Blueberry Shortcake Cookies. The flavor and texture are both really lovely. And they’re different enough from the usual blueberry fare to be a good choice for those times when you want to try something new.

Find more cookie recipes in the Recipe Index.

More Blueberry Desserts

Blueberry Shortcake Cookies

Yield about 20 cookies
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes

Blueberry Shortcake Cookies are soft, sweet cookies made with yogurt and packed with fresh blueberries!

Blueberry Shortcake Cookies on a gray surface and a light gray plate


  • 2 cups fresh or frozen blueberries
  • 1 teaspoon fresh lemon juice
  • 1/2 cup (100g) granulated sugar, divided into 2 tablespoons (25g) and 1/4 cup + 2 tablespoons (75g)
  • 2 cups (240g) all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 to 1 teaspoon lemon zest
  • 1/2 teaspoon salt
  • 6 tablespoons (85g) unsalted butter, cold and cut into small pieces
  • 1 cup plain or vanilla yogurt
  • sanding sugar


  1. Preheat oven to 375°F. Line baking sheets with silicone liners or parchment paper.
  2. Combine the blueberries, lemon juice, and 2 tablespoons sugar. Set aside.
  3. Whisk together the flour, 1/4 cup + 2 tablespoons sugar, baking powder, lemon zest, and salt. Add the butter and mix using a pastry blender, a fork, or two knives. Mix until the mixture resembles coarse crumbs.
  4. Stir in the yogurt. (The dough will be thick.) Carefully fold the blueberry mixture into the dough.
  5. Drop the dough by 3 tablespoon portions onto the prepared baking sheets.* Place cookies about 2 inches apart.
  6. Sprinkle each cookie with a pinch of sanding sugar.
  7. Bake 20 to 25 minutes, or until the cookies are golden brown. Cool on pans on a wire rack for 10 to 15 minutes. Then, transfer the cookies to a wire rack to cool completely.


*If you have a 3-tablespoon scoop, this is the time to use it!

Recipe slightly adapted from Stonyfield.

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    13 Comments on “Blueberry Shortcake Cookies”

  1. Thanks for the yummy looking recipe and the great giveaway!

  2. I love blueberries! The blueberry shortcakes look delicious!

  3. The peony is gorgeous. I also really liked the hazelwood!

  4. These cookies look so good. I know that these could easily become a quick favorite that would be made over and over again. Going to go get some blueberries ASAP!

  5. I want to dunk these in my morning coffee!!

  6. The blueberry shortcakes look delicious, it would look so yummy on the pretty platter

  7. omgggg.these look amazing.trying tomorrow!thanks for all the great recipes♥♥♥

  8. Hi. Might seem like an obvious question but if using frozen blueberries, should they be defrosted first?

  9. Wondering if plain yogurt & a little vanilla extract would work…

  10. Should these be stored in the fridge?

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