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Lemon Blueberry Cookies
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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!
Prep Time20 minutes
Cook Time20 minutes
chill time20 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Keyword: blueberry lemon cookies, lemon and blueberry cookies, lemon blueberry cookie recipe, lemon blueberry sugar cookies, lemon bluebrrry cookies
Servings: 9 cookies
Calories: 282kcal

Equipment

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

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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