These lemon blueberry cookies are packed with fresh blueberries and rolled in a lemon crumb topping before baking! They’re soft, cakey and completely irresistible!
When I say these cookies are soft, I mean it! They aren’t your classic chewy cookie- they’re more of a cakey muffin texture but I love them so much!
Ingredients you’ll need for easy lemon blueberry cookies:
For the crumb mixture:
- Salted butter: softened to room temperature.
- Sugar: granulated sugar is best here because of its neutral flavor.
- Flour: all-purpose flour.
For the batter:
- Sugar: plain old, granulated sugar is best for this recipe.
- Salted butter: Only 1 tbsp!
- Vegetable oil: canola or grapeseed oil are fine as well.
- Egg: for binding.
- Milk: whole milk is great for richness.
- Flour: all-purpose flour does the trick!
- Baking soda: for leavening.
- Baking powder: for leavening.
- Fresh blueberries: frozen work as well but do not thaw before adding
What’s special about this recipe:
- It’s easy and foolproof to make!
- Full of lemon flavor and fresh blueberries
- Soft and cakey without being too dense in texture.
- Rolled in a crumb topping before baking for added texture, sweetness and flavor!
How to make these zesty lemon blueberry cookies:
- Make the crumb topping: Combine softened butter, sugar, flour and lemon zest. Mix everything together until the mixture resembles fine crumbs. You’ll want to leave it lumpy!
- Make the batter: The batter comes together in one bowl by combining the wet ingredients, then sprinkling in the dry and folding everything together. The blueberries are added right at the end to prevent them from bursting open from too much mixing!
- Scoop and roll: Scoop portions of the batter directly into the bowl of crumb topping. Lightly toss the ball of batter around to cover it entirely in crumbs while trying to keep its round shape.
- Bake: You’ll want to chill these in the fridge for 30 minutes before baking. Once chilled, bake at 375 degrees F for 18-20 minutes.
My top tips for the best lemon blueberry cookies:
- During the first step of making the batter, rub the sugar and lemon zest together with your fingertips. This will release the natural oils from the lemon zest and amplify all that delicious lemon flavor.
- Toss the blueberries in 2 tbsp of flour before adding them to the batter. This will prevent them from clumping together and absorb some of the fruit’s natural liquid.
- Work quickly with a light hand while coating the portions of batter in the crumb mixture. You will not be able to roll the batter with your hands- you need to scoop it directly into the crumbs and coat with crumbs before lightly handling it with your hands to quickly transfer it to the baking sheet.
- Chill the crumb coated mounds before baking. This will give the butter a chance to firm up and prevent too much spreading in the oven.
FAQ:
My cookies spread too much in the oven. What did I do wrong?
You cannot skip the step of chilling the scooped and coated batter in the fridge for 30 minutes before baking. This will prevent them from spreading and leave you with puffed yummy cookies!
Can I use frozen blueberries instead of fresh?
Sure! Just be sure to keep them frozen. Do not thaw before using.
My batter is too wet to handle. What should I do?
The batter is supposed to be wet. You won’t be able to roll it with your hands. You need to scoop the batter directly into the crumbs, roll it around, then lightly and quickly pick up the coated ball to transfer it to the baking sheet.
How do I know when the cookies are done baking?
The surface of these cookies will be golden and puffed. The cookies should be slightly domed when they’re fully baked. This should take between 18 and 20 minutes.
How should I store these cookies?
In an airtight container. They will last at room temperature for 3-4 days.
Lemon Blueberry Cookies
These lemon blueberry cookies are packed with fresh blueberries and rolled in a lemon crumb topping before baking! They’re soft, cakey and completely irresistible!
Servings: 9 cookies
Calories: 282kcal
Ingredients
For the crumb mixture:
- 4 tbsp salted butter softened
- 1/3 cup granulated sugar
- 2/3 cup all-purpose flour
- 1 tsp lemon zest from 1/2 a lemon
For the batter:
- 1/2 cup granulated sugar
- 2 tsp lemon zest from 1 lemon
- 4 tbsp salted butter softened
- 2 tbsp vegetable oil
- 1 egg
- 1/4 cup whole milk
- 1 cup all-purpose flour plus 2 tbsp for coating the blueberries
- 1 tsp baking powder
- 1/2 tsp baking soda
- 3/4 cup fresh blueberries
Instructions
- Start on the crumb topping by combining softened butter, sugar, flour and lemon zest in a mixing bowl.
- Mix everything together until the butter is broken up and the mixture resembles fine crumbs. Set aside.
- In another mixing bowl, start on the batter. First you'll combine the sugar and lemon zest and rub the zest into the sugar with your fingertips. This releases all the natural oils in the lemon zest.
- Add the softened butter, vegetable oil and egg. Mix to combine. Once smooth, pour in the milk and mix again.
- Sprinkle in the flour, baking soda and baking powder. Mix to combine.
- Toss the blueberries in 2 tbsp flour and add them to the batter. Lightly fold them in to prevent them from bursting open.
- Working one by one, scoop portions of the batter directly into the bowl of crumb topping. Lightly toss the ball of batter around to cover it entirely in crumbs while trying to keep its round shape (this can be messy but trust the process). Transfer to a baking tray lined with parchment paper.
- You’ll want to chill these in the fridge for 30 minutes before baking. While they're chilling, preheat your oven to 375 degrees F.
- Bake for 18-20 minutes. Let cool for 5 minutes before enjoying.
Notes
*As an Amazon Associate I earn from qualifying purchases.
Nutrition
Serving: 1cookie | Calories: 282kcal | Carbohydrates: 36.9g | Protein: 3.5g | Fat: 14.2g | Saturated Fat: 7.3g | Cholesterol: 46mg | Sodium: 150mg | Potassium: 106mg | Fiber: 1g | Sugar: 18.3g | Calcium: 42mg | Iron: 1mg
Leave a Reply