The best lemon blueberry cookies! Soft, thick and chewy blueberry filled cookies. You will love this NO CHILL bakery style cookie recipe because the quick and easy dough comes together with frozen blueberries, lots of fresh lemon and melted butter.

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Lemon and blueberry is one of those classic flavor combos. This easy drop cookies recipe creates delicious soft cookies exploding with tart lemon and sweet blueberries.

The texture is more like a soft and chewy chocolate chip cookie and less like my sugar cookie recipe. And since they are made with frozen blueberries they can be enjoyed anytime of the year.

No chill cookie recipe ~ the recipe uses melted butter and a mixing bowl with no chill time required. For people like me who want a cookie fast, but don't plan ahead!
Fresh Lemon ~ lemon zest and fresh lemon juice bring the perfect punch of lemon.
Blueberry cookies ~ frozen blueberries, specifically frozen wild blueberries give the beautiful color and blueberry flavor.
Soft cookies ~ these lemon blueberry cookies bake to be thick, soft and chewy.

ingredients needed for lemon blueberry cookies

Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.

Butter ~ the unsalted butter gets melted, so no need to pull it out ahead of time. If you only have salted butter just leave out the kosher salt.
Brown sugar ~ I only use dark brown sugar in my kitchen, but light brown sugar can also be used.
Granulated sugar ~ use your favorite brand.
Egg ~ one large egg, no need to bring to room temperature.
Vanilla ~ I prefer a pure vanilla extract.
Lemon zest ~ two medium size lemons should yield the 2 tablespoons of zest needed. This zesting tool is my favorite as it creates a very fine zest without any pith.
Lemon juice ~ be sure to zest your lemon prior to juicing it! This is the lemon juicer I use in my kitchen.
Baking soda ~ helps to give the cookie the thick and chewy texture.
Kosher salt ~ just a little to balance all the flavors. If you only have table salt, start with half the amount.
All-purpose flour ~ use a kitchen scale for the best results. This is the one I use in my kitchen. If you don't have a scale, use the spoon and level method for measuring the flour.
Blueberries ~ use frozen wild blueberries for the best results. They can be found with the other frozen blueberries in the freezer section at the grocery market.

how to make lemon cookies using frozen blueberries

Start by preparing two baking pans with parchment paper or silicone baking mats and preheating the oven.

Then in a medium to large bowl, melt the butter. Add both sugars, lemon zest and whisk until fully incorporated.

Now add the egg, vanilla and fresh lemon juice. Whisk until the mixture is combined and smooth. Sprinkle the baking soda and kosher salt over the mixture and stir well.

Then add 1 ¾ cups(220g) flour and stir until just a few streaks of flour remain.

melted butter, sugars and lemon zest in a bowl

egg, vanilla and lemon juice added to wet ingredients

flour added to lemon blueberry cookie dough

Next, working quickly, gently blot the frozen wild blueberries with a paper towel and toss with the remaining ¼ cup flour (30g) and fold in the frozen blueberries doing your best to not smash them. Do NOT thaw the blueberries first! The blueberries will color the dough a bit. See video below if you need a visual.

Use about 2 tablespoons of dough per cookie {I like using a size 30 scoop} and place the dough onto the prepared baking sheets, spacing them about 2 inches apart. You should get about 16 cookies.

scoop of blueberry lemon cookie dough on a baking sheet

Bake the cookies until the edges are set, about 12 minutes.

video tutorial

tips for success with these blueberry lemon cookies

Finely zest the lemon. This Microplane zester is my very favorite!
Use frozen wild blueberries. I tested this recipe with frozen blueberries and fresh blueberries. Trust me, frozen wild blueberries give the best result.
Keep the blueberries frozen until you are ready to add them to the dough.
Tossing the blueberries with a little flour before adding them to the cookie dough helps to prevent them from turning the whole cookie blue.
Take a few extra blueberries and press them into the top of the dough balls if you want a few more blueberries showing on top.

frequently asked questions

Can I use fresh blueberries? I don't recommend it. Fresh blueberries did not break down as nicely in the finished cookie and my taste testers didn't care for the blueberry explosion when they bit into them.

Do I have to use frozen wild blueberries? For the best results, yes. My testers also found the traditional frozen blueberries a bit large for the cookies.

Why coat the blueberries with flour? Typically coating blueberries with a little flour helps to keep them from sinking in batters such as blueberry muffins. For these lemon blueberry cookies, I found it helped to keep the blueberries from completely coloring the cookie dough.

Can I add white chocolate chips? Absolutely! See the recipe card notes for how to make the cookies with white chocolate chips.

Would these blueberry cookies be good with a lemon glaze? I think they would be fabulous with a lemon glaze! I would recommend the glaze from my blackberry lemon scones, which uses a little cream cheese and has a tart lemon flavor.

how to store

Store cookies in an airtight container at room temperature for 4-5 days.

The lemon blueberry cookies also freeze well for up to three months; allow them to cool completely, then store in an airtight container.

lemon blueberry cookie sitting on a glass of milk

Remember to snap a picture and tag me on Instagram if you make these Lemon Blueberry Cookies. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating. I read every comment, and I LOVE hearing from you!

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