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Lemon Blueberry Cookies

Fresh blueberries in cookies? Yes! These lemon blueberry cookies are studded with fresh berries and topped with a lemon glaze.

a stack of five lemon blueberry cookies on a wire rack

Fresh Blueberry Cookies with Lemon Glaze

It seems like fresh berries often get left out of the cookie fun. If you want to go the fruit route for a batch of cookies, dried fruits like cherries and cranberries usually get preference. Fresh berries can be, well, a bit of a messy proposition to mix into cookie dough.

But if you start with a super soft, cake-like cookie dough like this one, you can successfully mix in berries for a burst of fresh flavor. With these particular cookies, all that berry goodness is just the perfect complement to plenty of bright lemon flavor.

The secret to these so-soft-they’re-almost-cake cookies is sour cream. It makes them moist and soft and tasty, to boot. That lovely texture does make them a bit delicate, but they’re plenty sturdy enough to hold up to eating out of hand.

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overhead view of lemon blueberry cookies on a wire rack

There’s a lot to love here with these cookies. Here are just a few reasons to get excited about them:

  • Fresh flavor. These cookies are filled with blueberries and a bite of lemon for a refreshing and unique cookie.
  • Soft texture. The cake-like texture is just delightful!
  • Easy to make. You’ll have these cookies mixed, scooped, and baking in short order. No chilling time for the dough!
  • Beautiful. These berry-studded cookies are so very pretty!
overhead view of ingredients for blueberry lemon cookies

What You’ll Need

See the recipe card at the bottom of this post for ingredient quantities and full instructions. Here are some notes about the ingredients you’ll need to make these blueberry cookies.

  • All-purpose flour – Measure by weight or use the spoon and sweep method. Learn more: How to Measure Flour
  • Baking powder
  • Salt
  • Lemon – For the best flavor, use fresh lemons. You’ll need both lemon zest and juice. Learn more: How to Zest and Juice Lemons
  • Unsalted butter – Let the butter soften at room temperature until it holds a thumbprint when pressed but is still cool. Learn more: How to Soften Butter
  • Granulated sugar
  • Sour cream – Full-fat sour cream works best.
  • Eggs – Set these out along with the butter so they can come to room temperature.
  • Blueberries – See my notes below about choosing the best blueberries for these cookies.
  • Confectioners’ sugar – This is also called powdered sugar. For the smoothest glaze, sift it before mixing.

How to Choose Blueberries for Baking

Look for plump, firm berries with a dark, uniform color. I also recommend using smaller blueberries for these cookies. Not only will they mix into the batter more easily, but they’ll also provide more blueberry flavor than larger berries.

I recommend using fresh blueberries for these cookies, but you can use frozen blueberries if necessary. Keep in mind that frozen berries have more moisture than fresh ones, and that can lead to changes in texture and color. Learn more: Fresh vs Frozen Fruits in Baking

overhead view of lemon blueberry cookies on small white plates and on a large white serving plate

How to Make Lemon Blueberry Cookies

You’ll love how easy it is to make these beautiful, delicious cookies! Here’s what you’ll need to do:

  • Prepare for baking. Heat the oven to 350°F. Line baking sheets with parchment paper or silicone liners.
  • Combine the dry ingredients. Whisk together the flour, baking powder, salt, and lemon zest.
  • Mix the wet ingredients. With an electric hand mixer or stand mixer on medium speed, beat the butter and sugar in a large mixing bowl until fluffy and lightened in color. Next, mix in the sour cream. Then, mix in the eggs one at a time. Finally, mix in the lemon juice.
  • Finish mixing. With the mixer on low speed, gradually add the flour mixture. Don’t over-mix; mix just until combined. Gently fold the blueberries into the dough.
  • Portion and bake. Drop the dough by 2-tablespoon portions onto the prepared pans. (Use a cookie scoop if you have one.) Bake one pan at a time for 14 to 18 minutes, or until the edges of the cookies are lightly browned and the centers look set.
  • Cool. Place the pans on wire racks, and allow the cookies to cool for 10 minutes before transferring them from the pans directly onto a wire cooling rack to finish cooling.
lemon glaze being drizzled over lemon blueberry cookies on a wire rack
  • Make the lemon glaze. Stir together the confectioners’ sugar and half of the lemon juice. Add more lemon juice in small portions until the glaze is pourable but still thick.
  • Glaze the cookies. Leave the cookies on the wire rack or place on waxed paper or parchment paper. Drizzle or dollop the glaze on top of the cooled cookies. Let the glaze set for about 10 minutes before serving.
a stack of three lemon blueberry cookies on a white plate with more cookies surrounding

Tips for Success

Keep these tips in mind to help make your lemon blueberry cookies a success!

  • Don’t over-mix. Too much mixing means more gluten is formed, which leads to tough, dense cookies.
  • Be gentle with the blueberries. Be especially careful when stirring the blueberries into the dough. Just stir gently and the berries should stay intact. If a few should break apart, don’t fret. Their color may bleed a bit into the cookies and, after a day or so, into the glaze. But they’ll still be every bit as delicious!
  • Cool before adding the glaze. Be sure the cookies are completely cooled, or the glaze will melt right off the cookies.
a lemon blueberry cookie with a bite missing on top of more cookies with a bowl of blueberries in the background

Ideas for Variations

If you’d like a bit less lemon flavor, you can substitute 1 to 2 tablespoons of milk in the glaze. Just add enough until you get the consistency you’d like. You can also pair vanilla with the blueberries by substituting about 1 teaspoon of vanilla extract for the lemon juice in the cookies, and 1 to 2 tablespoons of milk and about 1/4 teaspoon in the glaze. For a simpler cookie, you can skip the glaze altogether.

a stack of three lemon blueberry cookies with a bite missing from the top cookie

How to Store

Place the cookies in an airtight container, placing waxed paper or parchment paper between layers. They should keep at room temperature up to 2 days. You can also store the cookies without the glaze for an extra day or two, and then make the glaze when you’re ready to serve.

Can These Cookies Be Frozen?

For best results, freeze the cookies without the glaze. Place them in an airtight, freezer-safe container. Properly stored, they should keep in the freezer up to 2 months. Thaw at room temperature and then add the glaze before serving.

two lemon blueberry cookies on a white plate with a large white plate of cookies in the background

Lemon Blueberry Cookies

Yield about 24 cookies
Prep Time 20 minutes
Cook Time 18 minutes

Blueberry Lemon Cookies are packed with fresh blueberries and a punch of lemon flavor!

a stack of three lemon blueberry cookies with a bite missing from the top cookie


For the cookies:

  • 2 & 1/2 cups (300g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • zest of 1 medium lemon (about 1 tablespoon)
  • 10 tablespoons (141g) unsalted butter, softened
  • 1 & 1/4 cups (250g) granulated sugar
  • 1/4 cup (56g) sour cream
  • 2 large eggs
  • juice of 1 medium lemon (about 3 tablespoons)
  • 4 ounces (113g) blueberries

For the glaze:

  • 1 cup (110g) confectioners' sugar, sifted
  • juice of 1/2 to 1 medium lemon* (1 & 1/2 to 3 tablespoons)


To make the cookies:

  1. Preheat oven to 350°F. Line baking sheets with silicone liners or parchment paper.
  2. Whisk together the flour, baking powder, salt, and lemon zest. Set aside.
  3. Using an electric mixer on medium speed, beat the butter and sugar until light and fluffy. Mix in the sour cream. Add the eggs, one at a time, mixing well after each addition. Mix in the lemon juice.
  4. Reduce mixer speed to low. Gradually add the flour mixture, mixing just until combined. Very gently stir in the blueberries.
  5. Drop the dough by 2-tablespoon portions onto the prepared pans. Bake 14 to 18 minutes, or until the edges are lightly browned and the centers appear set.
  6. Cool the cookies on the pans for 10 minutes. Then carefully transfer them to a wire rack to cool completely.

To make the glaze:

  1. Combine the confectioners' sugar and about half of the lemon juice. Add more juice as needed to attain a thick but pourable consistency.
  2. Top each cookie with about a teaspoonful of glaze. Dollop it on and let it spread, or drizzle it over the tops.
  3. Allow the glaze to set for about 10 minutes before serving.


*For a bit less lemon kick, substitute 1-2 tablespoons milk for the lemon juice in the glaze.

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    22 Comments on “Lemon Blueberry Cookies”

  1. These cookies look delicious! I love the idea of the lemon blueberry combination! Such a fresh, summer flavor! Pinned! Have a great week!

  2. These are so lovely — that glaze is GORGEOUS!! The perfect warm weather cookie!!

  3. These look so good – I especially like that glaze – don’t you just love a little glaze on a cookie? I do! I also think the blueberries in the cookie sounds delicious in fact, I don’t think I have ever had a blueberry in a cookie before………….My daughter wants me to make these as soon as possible because she LOVES blueberries!

  4. You had me at sour cream! Gorgeous cookies!

  5. I love how cakey these are — isn’t sour cream the best baking weapon? Also, blueberry and lemon is one of my favorite flavor combos of all time, so needless to say can’t wait to make these!

  6. I think there is no fruit combination I love more than blueberries with lemon! What lovely cookies.

  7. These were literally so easy to make and so delicious. Does anyone have any idea how many calories are in each one?

  8. How do you store these? Cold room, fridge, counter? I have some in the oven now!

  9. These are amazing!  I added some white chocolate cups for a little more texture.  Thanks so much for these, my new go to!

  10. These cookies are amazing! I made a batch on Friday for my brother and his wife. My husband and I ate 3 before they even left the counter! They were a huge hit. I am quite sure thee will get made several more times over the summer. Jennifer, I have never been disappointed with any resipe I’ve gotten from you… they all are delicious 🙂

    Thank you

  11. The cookies were delicious!! Soft and light! Perhaps the best recipe I ever tried from Pinterest!!  Keep the lemon in the glaze. 

  12. Hi Jennifer! What are your thoughts on replacing the sour cream for greek yogurt? Thanks!

  13. Hello! 
    I’ve used this recipe for years,  as I love it so much! However, I have gotten varying results each time. 

    Sometimes they turn out just like they’re supposed to, but sometimes they turn out more like scones and taste more dry/cakey. It’s happened multiple times now and is such a bummer when it happens especially when I talk them up so much. How do I prevent this? Any idea why this happens? I’ve noticed a few other comments on Pinterest noting the same dilemma. 

  14. Delicious! Mine were not as pretty as yours. I left off the glaze and used frozen blueberries. Next time I’ll try fresh blueberries – when they’re in season. 

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