These Lemon Blueberry Cookies are a bright treat that pairs sweet blueberries with zesty lemon. They’re soft, chewy, and perfect for a sunny day!
I like to enjoy them warm with a glass of lemonade. The bright flavors make every bite feel like a mini vacation! 🍋💙
Key Ingredients & Substitutions
Butter: Unsalted butter is the best choice here as it allows you to control the salt content in your cookies. If you’re dairy-free, you can use vegan butter or coconut oil instead, but make sure it’s solid and not melted for the best texture.
Sugar: Granulated sugar gives that nice sweetness. You can also use a mix of brown sugar for a hint of caramel flavor. If you’re looking for a lower sugar option, consider using coconut sugar or a sugar substitute like erythritol.
Egg: The egg helps bind everything together. If you need a vegan option, flaxseed meal mixed with water (1 tablespoon flaxseed meal + 2.5 tablespoons water) works well as a substitute!
Flour: All-purpose flour provides structure. If you’re gluten-free, you can substitute it with a 1:1 gluten-free flour blend. Just make sure it contains xanthan gum for the right texture.
Blueberries: Fresh blueberries will give the best flavor, but you can use frozen if fresh isn’t available. Just be sure to wash and dry them first to avoid extra moisture in the cookies.
How Do You Cream Butter and Sugar Properly?
Creaming butter and sugar is crucial for light, fluffy cookies. This step incorporates air into the mix, which helps them rise. Here’s how to get it right:
- Make sure your butter is softened, not melted; leave it at room temperature for about 30 minutes.
- Use a hand mixer or stand mixer on medium speed. Beat the butter and sugar together until it’s light and fluffy, around 3-5 minutes. It should look pale and airy.
Don’t rush this step! Proper creaming can make a big difference in the texture of your cookies.
What’s the Best Way to Fold in Blueberries?
Folding is a gentle technique to combine ingredients without deflating your batter. Here’s how to do it correctly:
- Add the blueberries to the cookie dough last.
- Use a spatula or a wooden spoon, and scoop from the bottom of the bowl, gently lifting the dough over the blueberries a few times until they’re just mixed in.
- Be careful not to overmix, as this can break the berries and turn your cookie dough purple!
With these tips, you’ll have beautiful Lemon Blueberry Cookies that are light and bursting with flavor!
How to Make Lemon Blueberry Cookies?
Ingredients You’ll Need:
Cookie Base:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- Zest of 1 lemon
- 2 tablespoons lemon juice
Dry Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
For Folding In:
- 1 cup fresh blueberries (or frozen, if not available)
- 1/4 cup coarse sugar for sprinkling (optional)
How Much Time Will You Need?
This delightful recipe takes about 15 minutes to prepare and 10-12 minutes to bake, making a total of around 30 minutes from start to finish. Perfect for when you’re craving something sweet and fruity!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). While the oven is warming up, line a baking sheet with parchment paper. This helps prevent your cookies from sticking and makes clean-up a breeze!
2. Cream the Butter and Sugar:
In a large bowl, mix together the softened butter and granulated sugar. Use a hand mixer or a wooden spoon to combine them until the mixture is light and fluffy—this usually takes about 2-3 minutes.
3. Add Wet Ingredients:
Next, add the egg, vanilla extract, lemon zest, and lemon juice to the butter mixture. Mix everything together until it’s well blended. Your kitchen will already smell amazing from that lemon zest!
4. Combine Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures the baking soda is evenly distributed and helps the cookies rise nicely.
5. Mix Everything Together:
Now it’s time to combine the wet and dry ingredients! Gradually mix the dry ingredients into the wet mixture, stirring just until everything is incorporated. Don’t over-mix here, or your cookies might be tough!
6. Fold in the Blueberries:
Gently fold in the blueberries with a spatula or wooden spoon. Be careful not to break them; you want those beautiful blueberry bursts in every bite!
7. Scoop the Dough:
Using a tablespoon, scoop portions of the dough onto your prepared baking sheet. Make sure to space them about 2 inches apart, as they’ll spread while baking. If you’d like a sweeter touch, sprinkle some coarse sugar on top of each mound of dough.
8. Bake the Cookies:
Place the cookies in your preheated oven and bake them for 10-12 minutes. They should be lightly golden around the edges and set in the middle. Keep an eye on them to make sure they don’t overbake!
9. Cool and Enjoy:
Once baked, take the cookies out of the oven and let them cool on the baking sheet for about 5 minutes. After that, carefully transfer them to a wire rack to cool completely. Enjoy your delightful Lemon Blueberry Cookies with a cup of tea or coffee!
Can I Use Frozen Blueberries Instead of Fresh?
Absolutely! Just keep in mind that frozen blueberries can be a bit mushy when thawed. You can add them directly to the dough without thawing to maintain their shape, but be gentle when folding them in to avoid breaking them.
What Can I Substitute for the Egg?
If you need an egg substitute, you can use 1/4 cup of unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, let it sit for a few minutes). Both options will keep your cookies moist while holding them together!
How Should I Store These Cookies?
Store your Lemon Blueberry Cookies in an airtight container at room temperature for up to 5 days. If you want to keep them longer, you can freeze them in a freezer-safe container or bag for up to 3 months. Just thaw at room temperature before enjoying!
Can I Make These Cookies Vegan?
Yes, you can! Substitute the unsalted butter with a vegan butter alternative and replace the egg with a flax egg or applesauce as mentioned above. Ensure your sugar is also vegan, as some sugars are processed with bone char.
