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4 from 1 vote

Blueberry Lemon Cookies

Super soft blueberry lemon cookies packed with fresh blueberries
Course Dessert
Cuisine American
Keyword blueberry cookies, cookies, Easy Dessert
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Author Sarah Kozowski


  • 1 cup unsalted butter softened
  • 1 cup granulated sugar
  • 2 eggs room temperature
  • 2 tsp pure vanilla extract
  • zest of 1 lemon
  • 3 tbsp lemon juice
  • 3 1/4 cups cake flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp cinnamon
  • pinch of salt
  • 1 1/2 cups blueberries


  • In an electric bowl mixer, beat butter and sugar together until light and fluffy.  Add eggs one at a time, beating after each addition, then add the vanilla, lemon juice, and lemon zest. 
  • In a separate bowl, whisk together dry ingredients.  With the mixer on low, slowly add the dry ingredients into the wet ingredients. 
  • Carefully fold in the blueberries after all the ingredients have been mixed together.  Allow dough to cool in the refrigerator for at least an hour and up to overnight.
  • Preheat oven to 350. Use a small scoop (about 1 tbsp size) and place rounded balls of dough on a cookie sheet lined with parchment paper or foil (or non-stick cookie sheets).
  • Bake for 11-14 minutes, until the bottoms are slightly golden brown (the edges should not brown).