Blueberry Cookies Recipe for Fresh Bakery Flavor

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These Blueberry Cookies are soft, tender, and packed with juicy blueberries and fresh lemon flavor, then finished with a simple sweet glaze. They’re made with everyday pantry ingredients, come together easily, and feel like a bakery-style treat without the bakery price.

If you’re looking for a family-approved cookie that’s perfect for spring, summer, or anytime you need something bright and homemade, this is one recipe you’ll want to keep on repeat.

Three Blueberry Cookies with white icing are stacked on a table, surrounded by fresh blueberries. More Blueberry Cookies and a plate appear in the blurred background, evoking a fresh, homemade dessert setting.

Why You’ll Love these Blueberry Cookies!

Carrie, the owner, with long dark hair, wearing earrings and a purple top, smiles at the camera in front of a textured, beige background.

These Blueberry Cookies quickly became a favorite in our house. I love recipes like this because they feel a little special without being complicated or expensive.

The fresh blueberries and bright lemon flavor make them taste bakery-worthy, but they’re made with simple ingredients I usually already have on hand.

Whether I’m baking them for my kids, sharing with friends, or just needing a sweet treat to go with afternoon coffee, these blueberry flavor cookies are one I come back to again and again. If you love this dessert recipe, I am sure you will love these Easy Lemon Crinkle Cookies Recipe or Lemon Blueberry Muffins.

Recipe Snapshot

Prep Time: 20 minutes
Chill Time: 30–45 minutes
Bake Time: 15–16 minutes
Total Time: About 1 hour
Serves: 24 cookies
Budget-Friendly: Yes
Kid-Approved: Yes
Freezer-Friendly: Yes
Texture: Soft and tender
Flavor Profile: Sweet blueberry with bright lemon
Best For: Desserts, brunch tables, spring & summer baking

Ingredients

Make sure that all ingredients are at room temperature before making these cookies for the best results.

All Purpose Flour – Spoon and level to avoid dense cookies. Too much flour can make cookies dry.
Baking Powder – Gives these cookies their soft, cake-like rise instead of a flat cookie texture
Unsalted Butter – Softened butter creams better with sugar, creating light, fluffy cookies.
White Sugar and Brown Sugar – The mix provides sweetness and moisture without making cookies overly chewy.
Large Egg – Binds the ingredients together
Pure Vanilla Extract – We think pure gives the cookies the best flavor
Lemon Zest and Fresh Lemon Juice – Zest adds strong citrus flavor; juice balances sweetness with brightness. For a boost of lemon flavor, you can add in ½ tsp of lemon extract.
Milk – Keeps the dough soft and prevents dryness.
Fresh Blueberries – Fresh work best for color and texture. If using frozen, don’t thaw first.
For the Glaze – Optional, but they add bakery-style sweetness and make these cookies extra special.

How to Make Blueberry Cookies

For the Cookies:

A glass bowl with flour mixture and a whisk, surrounded by ingredients for Blueberry Cookies—butter, an egg, milk, vanilla extract, white sugar, and brown sugar—on a white surface with a blue polka dot cloth.

Step 1 – In a large bowl, whisk together the flour, baking powder, and salt. Set aside.

A glass bowl with sugar, brown sugar, and butter sits on a counter surrounded by ingredients for Blueberry Cookies: lemon zest, vanilla extract, lemon juice, an egg, flour, blueberries, plus a blue polka-dot cloth and hand mixer beaters.

Step 2 – Using a hand electric mixer or stand mixer fitted with the paddle attachment, beat the butter, granulated sugar, and brown sugar on high speed until light and creamy, about 2 minutes. Scrape down the sides of the small bowl as needed.

A glass bowl with creamed butter, egg, vanilla, lemon zest, and sugar—ingredients ready for delicious Blueberry Cookies. Nearby are a bowl of blueberries, flour, a cup of milk, a blue polka dot cloth, and a hand mixer.

Step 3 – Add the egg, vanilla, lemon zest, and lemon juice. Mix on medium-high speed until fully combined.

A glass bowl filled with creamy cake batter sits on a counter next to fresh blueberries, a small pitcher of milk, a bowl of flour with a hand mixer, and a blue polka dot cloth—perfect for baking cookies or blueberry treats.

Step 4 – With the mixer on low, gradually add the dry ingredients followed by the milk. Mix just until the dough comes together—avoid overmixing. The dough will be thick, soft, and somewhat sticky.

A glass bowl filled with blueberry cookie dough and fresh blueberries sits on a counter. Nearby are small bowls of lemon juice, cream, and powdered sugar, along with a blue polka dot cloth and a white spatula.

Step 5 – Gently fold the berries into the cookie dough with a spatula, being careful not to crush them.

A glass bowl covered with plastic wrap holds dough with dark spots, likely for Blueberry Cookies. Nearby are small bowls of milk and a yellow liquid, a bowl of powdered sugar, and a blue polka-dot cloth.

Step 6 – Cover the bowl tightly with plastic wrap or foil and refrigerate the batter for 30–45 minutes.

A baking sheet lined with parchment paper sits on a marble surface, ready for a batch of blueberry cookies. Nearby are a small bowl of yellow liquid, a bowl of white powder, and a blue polka dot cloth.

Step 7 – Preheat oven to 350°F. Line two cookie sheets with parchment paper or silicone mats.

A baking sheet lined with parchment paper holds twelve scoops of unbaked Blueberry Cookies dough. Nearby are a bowl of flour, a small bowl of liquid, and a blue polka-dot cloth.

Step 8 – Remove the dough from the refrigerator. Use a 1.5 tablespoon cookie scoop for each cookie and place them at least 3 inches apart on the prepared baking sheet.

A baking sheet lined with parchment paper holds twelve freshly baked blueberry cookies. Some of the blueberries have burst, leaving purple stains. Bowls with ingredients and a blue polka-dot cloth hint at more blueberry cookies to come.

Step 9 – Bake for 15–16 minutes, or until the edges are set and the cookies spring back when lightly pressed and golden brown.

A cooling rack filled with freshly baked Blueberry Cookies sits on a marble surface. Nearby, bowls containing flour, a yellow liquid, a white liquid, and a blue patterned cloth complete the inviting scene.

Step 10 – Let the cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.

A glass bowl with powdered sugar and liquid sits on a countertop next to a metal whisk and a blue polka dot cloth. In the background, freshly baked blueberry cookies cool on a wire rack.

Step 11 – In a medium bowl, whisk together the confectioners’ sugar, lemon juice, and heavy cream until smooth. Adjust the consistency as needed—add more sugar to thicken or more liquid to thin.

A cooling rack filled with rows of blueberry cookies, their glazed surfaces revealing pockets of juicy berries, set on a baking sheet with a blue and white polka dot cloth partially underneath.

Step 12 – Drizzle or spoon the glaze over cooled cookies. Light glazes will set in about 1–2 hours. Then this blueberry cookie recipe is ready to serve and enjoy!

Four blueberry cookies with white icing are arranged on a white plate, surrounded by fresh blueberries. More blueberry cookies cool on a wire rack in the background, alongside a blue polka dot cloth and striped straws.

Tips for Success

Chill the dough – This prevents spreading and helps cookies hold their shape.
Gently fold blueberries – Avoid crushing them or the dough will turn purple.
Don’t over bake – Cookies should look pale with set edges.
Let cookies cool before glazing – Warm cookies will melt the glaze.
Use parchment paper – Prevents sticking and promotes even baking.

Variations & Substitutions

Skip the glaze for a less sweet breakfast-style cookie.
Add white chocolate chips for extra sweetness.
Use frozen blueberries straight from the freezer (toss lightly in flour).
Swap lemon for orange for a different citrus twist.
Dairy-free option: Use plant-based butter and milk.
Change Fruit – You can even make these cookies with strawberries or raspberries

Three blueberry cookies with white icing are stacked on top of each other, surrounded by fresh blueberries. More blueberry cookies rest in the background on a cooling rack and plate, creating an inviting display.

Storage & Freezer Instructions

These cookies taste best fresh or within the first few days.

Fridge – Store cookies in an airtight container for 3–4 days. Keep cookies separate from the glaze if you want them to stay soft; glaze can be added just before serving. You can refrigerate up to 1 week, but cookies may dry slightly.
Freezer – Freeze unglazed cookies in a freezer-safe container for up to 3 months. Thaw at room temperature and glaze before serving.
Freezer Dough – Scoop dough balls, freeze on a baking sheet, then store in a freezer bag. Bake from frozen, adding 1–2 minutes to bake time.