Can I use frozen blueberries?

Yes! Just toss them in flour before folding into the dough to prevent color bleeding. If you’re after the cleanest lemon cookie look, fresh blueberries are best.

Why did my cookies turn green?

This happens when blueberries react with baking soda or too much lemon juice. Stick to the recommended ratio in the recipe to keep your Blueberry Lemon Heaven Cookies golden, not green.

How do I make them more lemony?

Add more lemon zest or a drop of lemon extract. A lemon glaze on top will also double the citrus punch.

Can I add oats or nuts?

Absolutely. Add up to ¼ cup of oats or chopped almonds. Just reduce the flour slightly so your Blueberry Lemon Heaven Cookie dough doesn’t dry out.

What flour works best for gluten-free?

A 1:1 gluten-free baking mix works well. For soft texture, go with a blend that includes rice flour or oat flour.

Blueberry Lemon Heaven Cookies – Soft, Zesty & Irresistible

Description

Soft, chewy, and bursting with fresh blueberries and zesty lemon flavor, these Blueberry Lemon Heaven Cookies live up to their name! Made in one bowl with no mixer required, they’re easy enough for beginner bakers but delicious enough to impress any cookie lover. Perfect for spring baking, picnics, or whenever you need a citrusy-sweet treat

Ingredients

Scale

2 cups all-purpose flour
½ tsp baking soda
½ tsp baking powder
½ tsp salt
½ cup unsalted butter, softened
¾ cup granulated sugar
¼ cup brown sugar
1 large egg
1½ tsp vanilla extract
1 tbsp fresh lemon juice
Zest of 1 lemon
1 cup fresh or frozen blueberries (tossed in 1 tbsp flour)
½ cup white chocolate chips (optional)

Lemon Glaze (optional):

1 cup powdered sugar
1–2 tbsp lemon juice (fresh)
½ tsp vanilla extract

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Instructions

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
In a large bowl, cream together butter, granulated sugar, and brown sugar until smooth.
Add egg, vanilla, lemon juice, and lemon zest. Mix until well combined.
Gradually stir dry ingredients into wet ingredients until just combined.
Gently fold in the floured blueberries and white chocolate chips (if using).
Scoop dough into rounded tablespoons and place on prepared baking sheet.
Bake for 10–12 minutes, or until edges are set and tops are slightly golden. Don’t overbake!
Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
For the glaze: Mix powdered sugar, lemon juice, and vanilla until smooth. Drizzle over cooled cookies.

Notes

For best results, use fresh blueberries, but frozen will work (just don’t thaw them).
If using frozen blueberries, toss with a little flour to reduce bleeding.
Dough can be chilled for 30 minutes for thicker cookies.
Glaze adds extra lemon punch, but these cookies are heavenly even without it!
Store in an airtight container at room temperature for up to 4 days, or freeze for up to 2 months.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 160 kcal
Sugar: 12g
Sodium: 90mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 23g
Fiber: 1g
Protein: 2g
Cholesterol: 20mg