Soft and Fluffy Blueberry Lemon Cookies

Soft and Fluffy Blueberry Lemon Cookies

So it begins!

Baker Bettie’s Cookies Are The New Cupcake Series! 

And I feel I need to clear a few things up here.

I don’t want to turn this into a cupcake bash fest.  That would be wrong.  And mean.

And I am really against being mean.  It’s just so…. not nice.

I want to think about this as a cookie advocacy series.  A push for cookies to get the same amount of hype as cupcakes.  Because cookies and cupcakes should be given equal recognition in the dessert world.  They both have their place.

And I think there needs to be a slogan. Does anyone have any brilliant slogan ideas?

Edit: Best slogan idea so far from Cara at Fork and Beans… “No one puts cookies in the corner”

If you have no idea what I am talking about, here read this first…

Ok. Now that we have all of that serious business out of the way, on t0 the fun stuff.

The cookies!

Soft and Fluffy Blueberry Lemon Cookies

I have several cookie “base recipes” that I have created depending on the resulting texture I am going for.  These base recipes can then be flavored and shaped in various ways to create different kinds of cookies.

Soft and Fluffy Blueberry Lemon Cookies

Today I am going to share with you my base recipe for a soft and fluffy cookie.  I used this base recipe to make blueberry cookies just to try something different.  They turned out really well.  Perfect with your morning cup of coffee.  But you could just as easily make these with chocolate chips or even plain with a touch of vanilla for a soft and buttery cookie.

Soft and Fluffy Blueberry Lemon Cookies

Soft and Fluffy Cookie Base Recipe


  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 eggs, room temperature
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 3 1/4 cups cake flour
  • Mix-ins and/or extracts of your choosing


  1. In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar until light and fluffy.
  2. Add the eggs one at a time, and beat after each addition. If using any extracts, add this and beat to incorporate.
  3. In another bowl, whisk together the dry ingredients.
  4. With the mixer on slow speed, slowly add the dry ingredients into the batter. Scrape down the bowl as needed and mix until incorporated.
  5. Fold in any mix-ins.
  6. Allow the dough to cool in the refrigerator for at least an hour and up to overnight.
  7. Preheat oven to 350 degrees.
  8. Use a small scoop (about 1 tbsp size) and place rounded mounds of dough on a cookie sheet lined with parchment or foil.
  9. Bake for 11-14 minutes until the bottoms look slightly browned (the edges should not brown).

You will notice a few things about this recipe.  The main thing being the use of cake flour.  Cake flour has a low gluten content and allows for the light and fluffy texture for these cookies.  These also work best when scooped in small rounds.  They will stay lighter, and taller.  Like I said, use this recipe to build your own flavor profile.  These would also work great as a frosted cookie.  Cream cheese frosting anyone?!

Here is what I did with the recipe to make the blueberry cookies. . .

Soft and Fluffy Blueberry Lemon Cookies

*Update: A lot of people have been asking me about cake flour and if they can use all-purpose instead.  Cake flour has a lower gluten content than all-purpose flour and therefore creates a lighter and fluffier cookie.  That is why it is ideal for this cookie and the texture I was going for.

However, you can sub all-purpose flour.  Decrease the amount of flour to 3 cups minus 2 tbsp.  The cookie will still be tasty, but the texture will be slightly different. Stay tuned for my next cookie post where I will be going in depth about different kinds of flours!

Soft and Fluffy Blueberry Lemon Cookies

Yield: About 4 dozen small cookies

Soft and Fluffy Blueberry Lemon Cookies

Pillowy soft and fluffy blueberry and lemon cookies. So unique and delicious!


  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 eggs, room temperature
  • 2 tsp pure vanilla extract
  • Zest of one lemon
  • Juice of one lemon
  • ½ tsp salt
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp cinnamon
  • 3¼ cups cake flour
  • 1½ cups blueberries


  1. In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar until light and fluffy.
  2. Add the eggs one at a time, and beat after each addition. Add the vanilla, lemon zest and lemon juice and beat to incorporate.
  3. In another bowl, whisk together the dry ingredients.
  4. With the mixer on slow speed, slowly add the dry ingredients into the batter. Scrape down the bowl as needed and mix until incorporated.
  5. Fold in the blueberries gently as to now break them.
  6. Allow the dough to cool in the refrigerator for at least an hour and up to overnight.
  7. Preheat oven to 350 degrees.
  8. Use a small scoop (about 1 tbsp size) and place rounded mounds of dough on a cookie sheet lined with parchment or foil.
  9. Bake for 11-14 minutes until the bottoms look slightly browned (the edges should not brown).



  1. I’m sooo making these. How would they be different if I used all-purpose flour instead of cake flour?

    • Baker Bettie says:

      If you decide to use all-purpose flour decrease the amount to 3 cups minus 2 tbsp. The cookies won’t be quite as airy and fluffy with all-purpose flour, but they will still taste buttery and soft!

    • Do you have a recipe for sugar cookies or snicker doodles- I was in NYC over Christmas and fell in love with both.. but especially the chunkier, soft, sugar cookies.. mmmmm..

      • I don’t currently have recipes posted for Sugar Cookies or Snickerdoodles. But actually, this base recipe would be really great for a snickerdoodle. Just add 2 tsp vanilla to the base recipe and roll in cinnamon and sugar before baking.

  2. These sound great- desserts with lemon are my favorite! Have you had the blueberry cream cookies from Momofuku Milk Bar? These remind me of them, but sound even better because of the lemon!

  3. Great start to the series! This looks like a delicious and light cookie. Yum!
    The Hubby and I love lemon.

    You just have too many amazing recipes! You are going to keep me busy!

    Quick question – in Australia we don’t really have the term granulated sugar. By that do you mean “caster” sugar or just standard white sugar?

    Thanks :)

  4. I agree, great cookies deserve recognition. They’re not that easy to make but it looks like you’ve mastered it. Beautiful photos and beautiful looking recipes, I’m looking forward to trying them out.

  5. Ohhhh, all things sweet and nice.

    How can anyone want cupcakes when cookies like these are available?

  6. Looks yummy! I don’t have cake flour, is regular flour ok? Fresh or frozen blueberries, or either?

    Also, something I’ve always wanted to know but didn’t know who to ask: if I used whole wheat flour for every recipe instead, what happens? I try to use healthier alternatives when I cook, would it work for baking?

    • Baker Bettie says:

      All-purpose flour is ok, but reduce the amount to 3 cups minus 2 tbsp. If you do use all-purpose flour the cookies won’t be quite as light and fluffy. But they will still taste good and buttery.

      As for whole wheat flour, you can use it. But the texture will be a lot different than what this recipe is. I wouldn’t substitute all whole wheat. I would do 2 cups all-purpose and 1 cup minus 2 tbsp whole wheat. Or some combination as half/half. But just remember, the texture here will be very different than the light and fluffy cookie shown here.

      • Can whole wheat flour be substituted in all recipes? I’m guessing it makes everything rougher and not so soft.

        • Whole wheat flour is always an option for substitution. It does give a more rough texture which is why I hardly ever substitute it for all of the flour. I usually do half/half. But you certainly CAN do all wheat. Wheat flour just has wheat bran in it, unlike white flour, and makes baked goods more dense.

          Always subtract about 2 tbsp per cup when substituting whole wheat flour. You can also add a few tbsp of water or milk for moisture if you feel like the dough is too dry when using wheat flour.

          I have noticed that baked goods with some wheat flour in them don’t spread out as much which is sometimes desirable. So sometimes I sub part of the white flour for wheat to get my cookies to stand taller. I haven’t done the research to understand the science behind this. Just something I have noticed.

      • Congrats on being Freshly Pressed! Much deserved.

  7. How about:
    No one puts cookies in the corner.
    Cookies. The other white dessert (though that one sounds racist or something, so I will have to work on that).


    I’m just getting started so there will be more where that came from! On another note, those cookies sound divine! I am loving the flavor combos…

  8. I never thought of blueberries in my cookies. These look so good! Thanks for sharing. :D

  9. These look and sound really delicious, Bettie. Lovely cookies :D I plan to make some cookies tomorrow, by the way, in an attempt to be featured :D

  10. Cupcakes think they’re so cute….Cant wait to try these. Love your tag line “gettin busy…” very clever!

  11. Reblogged this on Read Heavily and commented:
    These look like the perfect food and activity to carry us into the weekend. If you’re a long-time follower of ReadHeavily, they’re what you might call, Doing Great Things! Enjoy, and report back your results.

  12. omg those cookies are adorable.. and they look so light!

  13. Your cookies look and sound great — if I can get my mitts on some blueberries, I am totally making them tomorrow. As for a slogan, how about: “Cookies. They’re not just for milk anymore.”

    I look forward to checking out more of your site!

  14. Wow. Now I am craving lemon blueberry cookies. :)

  15. I am totally trying these! I am a sucker for cookies!! Thank you for sharing the recipe

  16. Oh my, they look absolutely scrumptious!

  17. Help!!! Considering this is not my area of expertise lol, what is the difference between regular unbleached all purpose flour, and cake flour? Could I still use all purpose, because these cookies look delicious…and it’ll be a good way to get rid of all my blueberries. Great post!

    • Baker Bettie says:

      Cake flour has a lower protein content that all-purpose flour and therefore produces a more tender crumb to the cookie. You can use all-purpose flour but decrease the amount to 3 cups minus 2 tbsp instead of 3 1/4 cup. The cookie won’t be quite as fluffy as if you would have used cake flour.

      • Thanks, and I probably should have checked the other comments before asking the same question, but I appreciate you replying. I’m going to try these out tonight, and I’m sure they will be delicious.

  18. akatwentyeight says:

    umm.. these look absolutely AMAZING! must try, thanks for sharing!!

  19. Raaj Trambadia says:

    Please delete this post !! You are making everyone feel so hungry !! :P Hahah :D Gr8 post !! Cheers :D

    And please check out my latest post on love –

  20. baker bettie, you’ve made my morning :) these look so delicious!! consider me en route to the grocery store to get ingredients. mmmmmm.

  21. Looks amazing

  22. They sound and look delicious!

  23. Two of my favorites. Lemons and Blueberries-yum! looks scrumptious!

  24. Your photos are incredible. I really enjoyed this post.

  25. That looks delicious! I will definitely try it this weekend :)

  26. Holy blueberries batman! These look to die for! I’m defiantly going to have to try baking these sometime. The photography is awesome too :D!

  27. Yum! I am just beginning a weekly cookie/baking ritual with my 23 month old daughter. So far I have been making oatmeal chocolate chip cookie dough and then keeping it in the fridge so I can make fresh cookies on a moments notice. Do you think this recipe would be ruined if left as cookie dough in the fridge for a few days at a time?

  28. Hi :-) I never thought of blueberry cookies – awesome idea and they look amazing. Your photos are great! Congrats on being freshly pressed!

  29. I can practically taste them! I’ve always preferred cookies too – though there’s nothing wrong with muffins….but cookies, yum!

  30. So cosy, homely and beautifully shot!

  31. What beautiful photos! The recipe looks delicious too. I am a cookie-person through and through. Cookies win over cupcakes every day in my books.

    I’ve got tons of fantastic cookie recipes on my blog. Please visit sometime!

    Congratulations on being Freshly Pressed!

  32. I LOVE the idea of a cookie series! (And also the suggested name of “No one puts cookies in the corner” – cracks me the heck up.)

    Can you apply some of your cookie-wisdom to a gluten free recipe? I’ve recently had to cut gluten from my diet and am having trouble adapting recipes to make GF cookies that are soft and chewy (my favourite!) Help Bettie, help!

    • Hi Amber. I have minimal experience with gluten free baking but I am currently searching for some posts about gluten free cookies to feature on my “From the Readers” edition. I want to be educated about it too. So hang in there with me. I will do my best to get educated about it and pass on the wisdom!

  33. I agree – gorgeous shot. Love the soft focus and the cookie itself makes one’s mouth water.. perfect! Will have to try these myself! Here’s a hint on the lemon zest.. if you want that slightly extra boost of lemon flavor, add your lemon zest and sugar together in a food processor and give it a whirl for a few pulses. The oils in the zest release further and really enhances the sugar. Mom used to keep a special bowl of “lemon sugar” on hand for sprinkling on toast or french toast. It’s yummy!

  34. Love your very yummy lemon and blueberry cookies… move over cupcakes! Love all your very homely looking photographs!

  35. Nothing like Blueberries and Lemon married together. :)

    Will have to give your recipe a try. Thanks!

  36. Looks really delicious. Thanks for sharing. Connie

  37. I’d go for cookies over cupcakes any time. Those look so yummy! <3


  38. love your photos – i’ve never tried blueberries in cookies, only muffins! these look great

  39. Reblogged this on My Favorite Spaces.

  40. AHHHH Freshly Pressed!!!! Look at you! Congrats!!!!! <3 :)

  41. Congratulations on the “Freshly Pressed”! So happy you made it because that is how I found you! Your pictures are absolutely beautiful and the recipes? O.M.G. can not wait to start baking!!!

  42. It simply looks delicious!!

  43. Mmmmmm these look so yummy I can’t wait to try them…I’m hungry. ;-)

  44. I’m not a cupcake fan either. Those cookies look amazing and I love the blueberry Lemon idea! Genius!

  45. Thanks for a great post. Remind me that I need to start baking again.

    I don’t know if my eyes need an exam, but I can hardly read the recipes. Any chance you can increase the font to the other size font in the text?

  46. These look great! Something different and I love cooking with lemon and blueberry.

  47. Looks delicious I bet my kids will love these.

  48. These look so excellent! I could use a plate of these and some tea right now.

  49. I can’t wait to try these! Thanks for sharing, I’m totally on board with the cookie movement.

  50. Ummm, just stumbled across you and have fallen instantly in love.

    I too, am a huge cookie fan, dessert fan and general foodie. But I’m also a huge photography buff and your photos are just beautiful. I love your style. And we all know that you eat with your eyes first. So, you have just made me instantly hungry!!!

  51. Wow these cookies look really good :) Congatulations making Freshly Pressed!

  52. Okay, so, I know ONE more “like” isn’t going to make your week or anything, but these look so darn good; I just had to “like” it. :)

  53. Hmm… seems tasty!

  54. I am so glad you did not take sides between cupcakes and cookies. Cookies sure do need a facelift and with this blueberry lemon cookie, it is well on its way. Take Care, BAM

  55. What about using frozen blueberries? any need to vary the recipe?

    • I would advise against frozen blueberries as they release a lot of moisture but it can be done. If you do want to use frozen, let them thaw completely and drain in a strainer before adding them to the batter then that would be fine.

  56. These look AMAZING. I am a huge blueberry..anything fan! lol. I am on a diet right now, but maybe I can remake this to make it “calorie friendly”. =) I am inspired to be a better baker by all your beautiful deserts and foods. Thank you!

  57. Oh dear. It seems I am a lemon dessert FREAK so this may cause trouble. :-))

  58. Yum! Those look so good! I am opening a bed and breakfast on a very historic property in Virginia. It’s where James Madison was born. So I am looking for some really good ideas for the menu! I can’t wait to try them!

  59. gorgeous pictures of the mouthwatering treats :P Congrats on being freshly pressed

  60. mmmm, they sound delicious.

  61. I don’t know what I love more, the cookies or you advocating for cookies to be hip again. I don’t understand the trend in cupcakes. My mom used to make them for my birthday when I was little and not ONE PERSON ever thought I was cool. Not one. Pretty much I love this entire post. Great photos!

  62. Baker Bettie!!!! So happy to see you Freshly Pressed! You deserve it. Love ya!

  63. These sound wonderful. I will definitely have to try them.

  64. These blueberry cookies sound absolutley delicious! And I never would have thought about using cake flour instead of regular flour in a cookie recipe! Also, if one doesn’t like much lemon taste in their cookies, one could incorporate just the lemon zest to give just a hint of lemon taste. That might work out great too! Thanks so much for the recipe! And by the way, the photos are fabulous!

  65. Yummy, these look scrumptious and I love the photos, I could eat some now! I really enjoyed the post…

  66. Reblogged this on sambaltempoyak and commented:
    Next Tuesday’s project :)

  67. These sound so delicious I can’t even stand it! I pinned them on so I’ll remember to make them!

  68. Reblogged this on finnegan2749.

  69. I love cookies and these look scrumptious.

  70. I’m not a huge fan of blueberries but these look delish! I’ll definitely have to give these a try!

  71. Yum. Thanks!

  72. 2 words: FOOD PORN! Cookies rule: quick to make, extremely portable, easy to eat. Cheers for the yummy post. All day baking scheduled for the weekend. Can’t wait to try this…

  73. I love lemon poppyseed scones and these are right up there with those. Can’t wait to try the blueberry recipe! Your photos are good enough to eat, by the way. Beautiful.

  74. You have an amazing blog baker bettie! I too love baking, do check out my posts!

  75. Congrats on being Freshly Pressed!!!!!

  76. Reblogged this on perubahan10.

  77. I love biscuits especially those I’ve made myself.

  78. yummmm… I will sure be making these if I find blue berries in Pakistan! Great post.

  79. These look delicious – loving the styling of your pictures too.

  80. Blueberry cookies reminds me of my sister, she usually do this using heart shapes. I love it with a hot choco. I will share your page with her. :-)

  81. what’s a flavor !!

  82. OH YUM! These cookies look so soft and delicate!

  83. Yumm! I love your food photography!


  84. These sound like they’d be great for my next Cookie Exchange!

  85. Such a lovely post! Beautiful photos and it looks yummylicious! :D

  86. Yum yum!

  87. you’ve got such a wonderful blog with delicious food!!

  88. Those cookies look sooo good! I need to start baking.

  89. Delicious! I’ll definitely have to try making these especially as I do like blueberries!!

    I love those photos, they really make me want some cookies!

  90. thank you for sharing this recipe.. your cookies look so yummy, and your photos are beautiful.. can’t wait to try this.

  91. nice pictures*

  92. I just wanted to say how lovely these cookies look – beautiful photographs and a lovely blog :)

  93. It looks so nice…………….

  94. These look so delicious! I want to eat one now sooo badly! And the photos are really beautiful, too! -bethany

  95. My boyfriend loves anything with blueberries. This is a nice post-Valentine’s treat. Thanks for sharing. :)

  96. Gorgeous photography. I had to click through. And the recipe sounds wonderful. I can’t wait to try them!

  97. Your cookies look scrumptious, and you did a terrific job on the picture! I have a slogan, but it may be too long to be useful:

    “Cookies, the perfect desert: You don’t need a fork; you don’t need a spoon, all you need is love.”

  98. Well, Bettie, there should have been a semi-colon after the word “spoon” in my slogan — instead of a coma. But you get the idea.

  99. Reblogged this on jmavis and commented:
    What delightful and interesting Soft and Fluffy Blueberry Lemon Cookies. The Recipe sounds very interesting. I am going to try it myself. I love blue berries and black berries. Actually blue and black berries suppose to be very good for your immune system. I will most definitely try this.

  100. Is it the low-gluten cake flour that gives them that amazingly light & fluffy look? (The pictures are great.)

  101. The soft and fluffy cookies look delicious. And thanks for not bashing cupcakes. That’s very honorable and thoughtful of you. Could we (cookie and cupcake lovers) not coexist peacefully? It’s refreshing to see a blogger who doesn’t rant against something else, which in this case would be cupcakes. :D

    btw-your photos are just as beautiful as your cookies. What camera did you use to take these photos?

  102. The pictures look so beautiful! It really makes the cookies ultra delicious. :)

  103. Just stumbled upon your blog and everything looks dangerously delicious! Beautiful photographs. Thanks so much for sharing with us, I look forward to showing this to my son and choosing something to bake together!

  104. Oh my gosh! You put my two favorite foods into one cookie! This recipe is going straight into my recipe box today! I may make them for Sunday’s dessert. Thank you so much for sharing. Great pictures by the way.


  105. Oh. my. These look so tasty!! I really want to make these and gobble scoff them all up!…just as soon as Lent is over! I will be back for this recipe!!!

  106. Wow these look so yummy! Definitely trying them out when I can get my hands on the ingredients! Your photos are also lovely :)

  107. So adorable. Lemon and blueberry are a fantastic combo.

  108. Growing up, baking was my absolute favorite thing to do, next to reading. I did a lot of it. But, for the past 20 years, life has been super busy and I have only baked on the rareset of occasions. However, after reading this post, mouth watering, and the creative baking juices flowing, I think it is time to schedule in one day a week where I can rekindle my childhood passion. Thank you for the delicious recipe and the wonderful photos that were the strongest of all temptations!


  109. These are so lovely and light and a perfection combination of flavors. I agree with your using the cake flour for the absolutely lightest texture. These would be so pretty at a spring luncheon!

  110. Nice combinations!

  111. I love lemon and blueberry desserts! And I love cookies WAY more than cupcakes!

  112. Just lovely! I adore the combination of blueberry and lemon, and could so go for a few of these right now to enjoy with my tea!

  113. OMG, these cookies look amazing. I’m not able to eat sweets at the moment, but when I able to, I would love to try these. Just yummy.


  114. I am not a big fan of sweets but your cookies look absolutely delicious; I can almost taste them. When my next sweet tooth hits, I will try the blueberry-lemon cookies…….scrumptulicious!!!………thanks for sharing the recipe…….blessings!..Kim

  115. looks so delicious! can’t wait to make these :)

  116. Hiya Kristin!

    This is a great looking blog (We both share the same theme btw). Looking at these cookies make my mouth water. Nice job.


  117. Mmm…sounds delicious! I am new to the baking world but I can’t wait to try your recipe. Thanks Baker Bettie :)

  118. Please send a dozen over to my wood shop, and I will test them for you.
    They sure look great!


  119. Reblogged this on SpeakGossip.

  120. Wow, these look amazing!

  121. Are these your pictures? I’m over here drilling and not sure if it’s over the cookies or fantastic pictures of them!

    • They are my pictures. My husband recently bought me a Canon Rebel t2i and I have been learning about food photography. Still have a lot to learn! Thanks for the comment!

      • Well, I just realized that I said drilling…rather than drooling haha! I have a canon rebel xs (nowhere NEAR the t2i, but still pretty good) and I love it, but it’s so big! My husband just bought me the Sony NEX-5N and I’m excited to see what it can actually do! I wanted something like a dslr, but that I could carry around. Crossing my fingers that it lives up to my expectations, but I’ll probably pack the canon along anyway! Again, fabulous looking food!

  122. Thanks you so much for the recipes the pictures is very nice you are make this pictures look more yummy@ =]

  123. yummy !

  124. Lemon and blueberries, two of my favorite things. Great blog post! This recipe makes me hopeful for spring!

  125. Yummy YUM YUM!! These remind me of lemon blueberry muffins I used to make. Making cookies like them is great! I will certainly be making this recipe soon…like tomorrow.

    Will also think about cookie recipes I have and use to pass along to you for consideration as well. Happy blogging!!

  126. Reblogged this on Sweets By Charity and commented:
    I’ll have to make these, they look delicious!

  127. I LOVE cookies and your blog may prove very dangerous to my waistline :)
    I come from the USA but live in Shanghai, China now and when a bout of homesickness sets in cookies are the thing that carries me back home. The ovens are very, very small here (if you are lucky to have one at all) so cakes and even a cupcake tin can be too big. But cookies can be baked on very small pans which makes them perfect.
    A warm cup of tea and a few cookies while sitting in my kitchen I can be totally transported.
    As for a slogan- Asians like to play with English, often with funny results, and I saw a T-shirt that said ‘eat soup, go home’. I think they meant eating soup makes you feel warm and welcome. As I said, I feel the same about cookies…so I vote for
    ‘Eat cookies, go home’ :D
    I hope you will stop by my blog to check out my food adventures in Shanghai!


  128. These sound wonderful. I am sharing with my friends via Pinterest, too. I can’t wait to try them!

  129. Reblogged this on What's For Dinner? and commented:
    Oh yes, I will be making these blueberry lemon cookies on Sunday.

  130. homespicelife says:

    Congrats on being freshly pressed! These look amazing and are definitely in my future!

  131. These sound divine! This is my first visit to your site and I can’t wait to explore it and see what else there is to be delighted with! Cheers!

  132. I’m glad to have come across your blog. Recently I’ve been getting a little burned out on the cupcake and I’m pretty ready for this craze to be over and done with. These recipes look great and I’m looking forward to trying them.

  133. Wow what a wonderful combination of blueberries and lemons. Who would have thought of that? I bet it tastes as good as it looks. Although my question to you would be, can you make those cookies to be a tad bit larger than that because something that little would me oh so angry when they are all gone?

  134. Heavenly!

  135. I appreciate that you try to avoid bashing as much as possible. You’re right that it is not nice and there is no point to it. The better thing to do is to respect people’s opinions. :)

    I personally prefer cookies over cupcakes because they are cleaner and easier to eat. I was fascinated with what you did there. You made a cookie flavor out of a normal cupcake flavor. It’s the first time I saw this attempt (I’m into eating, not baking. :P). Good luck with your future recipes. Can’t wait for you to share them again! :)

  136. I think I gained ten pounds just reading your blog. Awesome recipes, I can’t wai to try some of them out. Especially these cookies.

  137. Hi,
    Great recipe/post – delicious, can’t wait to try your recipe !

  138. These look soooooo good. They caught my eye right away on the wordpress front page the other day. I even went out and bought blueberries to make these this weekend. Hope they turn out as well as yours do!

    P.S. Down with the cupcake! Cookies all the way!

  139. Just stumbled upon your site, and one look at these cookies were enough to make me a follower! Beautiful, and more importantly, I bet delicious!

  140. mmmm that lookks soooo good

    check out my blog :)

  141. I just happened by here today and found your wonderful recipe. My husband (Hubs) and I love cookies, but because of calorie concerns we don’t have them very often. Also, do you think this is a recipe for which I could substitute Splenda (NOT the baking blend, but the regular no-calorie kind) for the sugar? My husband is hypoglycemic and cannot eat added sugar, and fruit only in moderation.

    Also – I like soft and fluffy cookies, but my favorite are the chewy kind (not crisp, although those are OK too – can you tell I like cookies? :lol: ) Please include one of those types in future cookie recipes. Also – make a note of when sugar substitutes are OK, if possible. Thanks again – love your blog. I’ll be subscribing. Anyone who gets over 180 comments on one post has my vote! :lol: You are welcome to visit my blog any time – even if I’m not a foodie – sometimes I can be funny – at least I try! I have written in the past about some incredible cooking disasters I’ve had. I did a 5-part post on the disasters accompanying the prep for our 35th wedding anniversary party. Parts 3 and 4 cover the most disastrous parts. If you have time, here are the links (you are of course not required to read these!):

    have a great day – I’m looking forward to more cookie recipes – even if i can only enjoy them vicariously!

    I wish you enough. . .

    • Hi Paula,

      Thanks for stopping by!

      I do have a recipe for chewy cookies here: as well as tips to change your own recipes to make them chewier.

      As far as Splenda goes I think it should work because there is no brown sugar in this recipe. But I say “think” because I have not actually tried it. If you do try it, press down the cookies a bit before baking because they will not spread when using Splenda. Quick question: Can you eat other natural sweeteners? Such as honey or agave?

      I will stop by your blog soon!

      • I’ll check out the “chewy” ones. Thanks! I can eat anything as far as sugar goes. However, Hubs cannot eat any of the added sugars, including honey and agave. Actually, I think he could handle some agave and/or honey – but he simply will not risk it. He has been on this diet for 37 years, and has done well, so he doesn’t want to take any chances that might make him feel awful – if only for a day!

        I don’t know if you have a Kroger Grocery store around you, but I have been trying to duplicate their recipe for Oatmeal Raisin cookies. At a time when I was critically ill some years ago, they were the only thing I could or would eat. I loved them, and in some ways they were part of my eventual healing. Both my potassium and magnesium blood levels were critically low. I did not know it at the time, but i craved those cookies and I found out that both oatmeal and raisins are good sources of both K and Mg. God works in mysterious ways. :smile:

        If you can get a hold of them and come close to this recipe, I would LOVE it! We no longer live near a Kroger, and I miss those cookies!

  142. Reblogged this on أمهات ذكية and commented:
    yummy cookies

  143. What a great idea – we have local blueberries here, I had never thought of putting them in cookie. Thank you!

  144. yummy yummy…i want them now ;)

  145. gnam gnam! ;)

  146. It looks like those blueberries are gathering to mourn the ones that couldn’t escape the cookie dough.

  147. Not only do these SOUND great, the presentation is AWESOME!

  148. Im definitely gonna try these! Im a huge fan of cookies!! :D

  149. Those look yummy!! :D

  150. yummy – & such beautiful picturesxx

  151. I understand the whole cupcake/cookie thing…but I can’t understand why someone would want to make 50,000 cupcakes when when they could make one to speak.
    As for your cookies they look and sound yummy…never thought about adding bb to cookies..muffins yes, cakes yes..cookies no…I’ll have to try it.

    Thank you

  152. This is so appetizing!! Your cookies look eavenly!

    If your desserts were a man I’d marry him! :) Hi hi. Great stuff!

  153. Clearly I am more than fashionably late to the party, but in any case congrats on the FP! Richly deserved.

  154. When I read your blog fairies float up to my face coloring the sky with rainbows the stars explode showering my hair with glitter dust and diamonds the atmosphere is candy flavored and everything sounds better- this is what happens when i look at each post thankyou and keep it up Girl x Mercury Moonshine Dutchess…and This also makes me very very hungry I shall come back to stock up on dreamy treat ideas

  155. Mmmm…blueberry and lemon together makes me smile, every time. Can’t wait to try these! Thanks for sharing! :)

  156. Thanks for posting this. Very appetizing recipe and photos!

  157. Made these last night – they’re awesome!

  158. These look wonderful! I am definitely going to give these a try. Thanks so much for sharing.

  159. Mmm these look lush! Might have to have a try!

  160. those look amazing! I have always wondered about making cookies with fresh fruit. I will definitely try this!

  161. They look DELICIOUS. I am so excited to make this.

  162. Ho-ly. Those cookies look gorgeous! My son is a blueberry addict so I am for sure making these soon! LOVE your blog!

  163. OMG – I love the pictures you took of the cookies! It made my mouth watery!! I also got hypnotized by the pictures of the foods on the right hand side of the page…. everything seems so yummy! Congrats on your Freshly pressed! I will definitely follow you! xx

  164. Everytime I see blueberries like that it reminds me of picking them near the sandy shore of the Upper Penninsula of Michigan (near Pictured Rocks National Lakeshore.
    My only real question is how you avoid eating a dozen of them at at time?

  165. These look absolutely divine! The photos of the cookies with with blueberries look so beautiful. Thank you so much for posting this amazing recipe. I love that you posted the more basic version as well so that I can play around with adaptations.

  166. Beautiful photography!

  167. Reblogged this on THE MOST SINISTER MAN IN GOTHAM CITY. and commented:
    This is definitely on my “to try” list. Yummmmm.

  168. I think I will have to make a gluten free variation of these. The picture kills me every time I look at it…

  169. I’d love to make this recipe!
    I even hunted down cake flour here in the UK (harder than you might imagine).

    Anyway, my problem is I only need to feed two and will possibly need to downscale the recipe, so I would like to know…

    How many cookies are made from this recipe?

    Thank you!


  170. Reblogged this on .

  171. Ironically, I have blueberries that I have sitting in my fridge, trying to figure out what to do with them besides make blueberry muffins (again!). I’m glad your blog popped up on the freshly pressed page! Perfect timing…Thanks!!

  172. So, I made these today. OMG. They are wonderful!! I ate 3 of them without even thinking! Took some to my neighbors, who loved the too!!

  173. 2 1/2 dozen?? I got 1 cookie short of 4 dozen with the recipe. I dis add a few extra blueberries, and my cookies were of nice size. I was able to fit 12 on a large cookie sheet without them running into each other.

    • You know what, you are right! I forgot that I wasn’t paying attention and burned some that I threw out. I always make up recipes as I go and don’t write anything down until I have to blog about it. Then I have to go back and try to remember. I need to get better at this whole blogging thing… :) Glad they turned out well for you!

  174. Glad I found you on Freshly Pressed! I’m a beginner baker so I’m subscribing to your blog for baking inspiration! Bravo!

  175. My gosh. These pics look so yummie! I’m gonna try em!

  176. These sound delicious! How convenient that I was offered some fresh blueberries yesterday ;). looking forward to trying your recipes!

  177. They look yummy

  178. Thank you for sharing! Love it!

  179. Reblogged this on wittylarius and commented:

  180. oooh, i’m so excited to try these!!!! thanks for posting! :)

  181. mmmm…yummy!!

  182. beccysfoodies says:

    these look so great!! what a awesome recipe!
    just found your blog and loving it! :)

  183. Well now, these look divine.

  184. What a lovely site. Your photos are perfect also. Very inspiring. I enjoy making madeleines but I should really try some of your cookies. My grandmother used to make the most amazing choc fruit and nut cookies as well. I’ll try and get the recipe to share. Cheers!

  185. These look so yumo! The title caught my eye as blueberries AND lemon happen to be my very favorite flavours for EVERYTHING, cheescake, muffins, cupcakes, friands…mmm Thank you for sharing your base recipe too, think I’ll keep it for a rainy days baking :D

  186. Ayu mustika says:

    hello..I found this blog in wordpress top posts, after I saw the contents of his blog is very interesting, your post and tips was good … Greetings from ayu mustika


  187. Real delicious stuff! When you have the time, do drop by my space. I just made some savoury mousse and would love to hear what you think.

  188. These blueberries looks gorgeous! We’re still waiting for the day that someone makes mushroom cookies!

  189. charmainec says:

    I’m so trying this next!

    This looks so good…

  190. Really,Really good recipe. As for the debate cookies vs cupcakes well my hubby likes’m both!

  191. Reblogged this on TEES AND MORE and commented:
    Yummmmm :)

  192. Haahha, now my stomach is grumbling! The pictures just amplify the feeling :D

  193. yummy! and these photos are wonderful!

  194. Reblogged this on So Many Places to Call Home and commented:
    These sound wonderful and delicious and I NEED to try them.

  195. These look sooooo delicious! I’ll definitely have to make them! I love blueberries, I love lemons, and I love cookies, so the combination of the three just makes something fantastic! :)

  196. Reblogged this on Ashlee Craft's Blog.

  197. wow it looks sooo delicious! I definetly need to try it out! thanks for it :D

  198. Drool!

  199. these look amazing!

  200. it looks like delicious XD

  201. They look really good!!!
    I’ll try baking them!!
    I like your blog!!
    Thank you for you “like” notification on my blog!

  202. Looks amazing!

  203. YUMMMMY! I can practically taste them. And, I’m not a huge fan of cupcakes–I’d rather have a cookie anyday :)

  204. These look amazing! I will definitely have to try making them!

  205. Beautiful post! Love the photos! Made the cookies today – heavenly! Thank you so much!

  206. Adorable recipe and looks deelish! ^.^~

  207. Juan Lopez says:

    Yours is one of the first blogs I’ve visited today. Everythink looks good.

  208. i like your style in taking pictures, nice shots! keep it up chief!:D any post processing tips you can give on how to make pictures look more comfie?:D thanks!;)

  209. For one of the few times in my life I just felt love at first sight. I know how I am going to spend coming Sunday morning. Thank you!

  210. Lemon-flavored pastries are to die for, what more when mixed with blueberries! Looks scrumptious!

  211. Yum!!! You’ve made me hungry….

  212. Hello, just stumbled across your website and I am drooling! These cookies look so cute and delicious. I will be making them for sure!

  213. those cookies look fantastic! move over cupcakes!

  214. Love the muffin like cookies…delicious looking. Buzzed you.

  215. How interesting! I don’t think I’ve ever had blueberry cookies, but it sounds both delicious and refreshing. And soft is always my favorite cookie attribute :)

  216. I just made these tonight! Sunday is a good day to bake. They’re great, I love lemon, and my husband approves – thank you for the new recipe. Also, I love your blog and I will be submitting a recipe soon. :)

  217. I made there yummy cookies today all I hae to say is OMG! Love them. Thank you this easy and mouth watering cookie.

  218. Very nice and lovely pictures. Must try them.

  219. I have long loved cookies over cupcakes. They give me less guilt. Sorry for the confession.

    Peach State

  220. What beautiful cookies! And they have lemon and blueberries so they are healthy! :)

  221. haha I’m totally jumping on the cookie bandwagon! I’ve always gone for the cookie over the cupcake :) These look so super soft and fluffy! Yummm! Gorgeous cookies :)

  222. Hi Kristin, I will be making these cookies with all-purpose flour instead. Would you mind if I posted one of your cake flour cookie pictures on my blog for comparison’s sake? (Your photos are much nicer than mine though lol) I will of course be referencing you as the owner of the image as well as linking back to your blog. Thanks :)

  223. I will definitely have to try these.

  224. worldangel83 says:

    I bake the cookies yesterday and when they were just out of the oven, they were yummy! However, I kept some of them overnight and they started to become very soft and sticky. I baked them for 5 minutes only in the oven as the bottom had become brown and the blueberry was leaking juice everywhere…should I have baked them longer? Do I need to cover the cookies with a layer of parchment paper to prevent the top from becoming burnt?

    • Several things could have been happening here. Did you store them in an airtight container? I’m guessing that if you did, the moisture from the blueberries trapped in the airtight container caused them to get sticky. Mine didn’t last that long to test this theory, but I would suggest only loosely covering them with a clean towel or loosely with foil instead of an airtight container.

      As far as the cooking time, 5 minutes does seem very short, but every oven cooks differently so that may have been enough time. Were they cooked all the way through? If they were not cooked through but the bottoms were already browned make sure that your oven rack was in the middle and try turning down the temperature to 325. It is possible your oven cooks hotter than most. Definitely don’t cover the tops with parchment. I am sure that would only make them stick to the paper.

      Let me know if you have any more questions!

      • worldangel83 says:

        Hi! Thanks for the prompt reply. They are very helpful indeed in helping to pinpoint the problem with the cookies.

        One more question – how’s the texture like for the cookie? Are they supposed to be soft and slightly chewy or crunchy? Will they turn crunchy after they have been left to cool?

        • They should be soft only. The outside won’t be crunchy nor will it turn crunchy after cooling. Even over night they shouldn’t be crunchy.

          • worldangel83 says:

            Hi! Soft as crumbly type? The one I made was quite dense after they have cooled and when I chewed on them, they are rather sticky (stick onto my mouth and teeth). Not quite sure what went wrong, but maybe I am more used to the crumbly type of cookie.

          • They shouldn’t be sticky or dense. Did you use cake flour? How much did you mix them? Over mixing will develope the gluten more and cause them to be more dense and sticky. But I am guessing that they are undercooked. That would definitely make them sticky. My suggestions are, only mix until the flour is incorporated, don’t over mix. And lower your oven temp, make sure your rack is in the middle and cook again for a longer time making for sure that they are cooked all the way through.

      • worldangel83 says:

        I baked the second batch this weekend and they turned out better than the first one. I have found out that I should put a smaller-sized dough for each cookie (I only put 1 teaspoon of dough for each cookie this time round, as compared to one tablespoon previously). When it is thinner, the cookie is more crumbly and not as dense. I also baked it for a longer time (nearly 10 minutes as compared to 5 minutes previously) so the edge of the cookies turned brown. I know it is not supposed to but I prefer the crunchy bite around the edges :)

        My question is how to prevent the blueberries from bursting and dripping all over the cookie and the cookie sheet? Also when the blueberries burst, the juice flows out so not much is retained inside the cookie once I took it out from the oven.

  225. Thank you so much for posting this. Gr8 post

  226. Hi!
    I love your blog and have been eagerly following your “cookies are the new cupcake” thing because cookies are SO much better! I’m loving your recipes; these look great!
    By the way, have you heard of “making” cake flour with a combination of all purpose and cornstarch? Works wonders for me.
    Keep the cookies coming :-)

  227. can i replace e lemon to orange while e blueberry to chocolate? will anyting happen, cuz i want to create a soft n fluffy texture bt nt blueberry lemon

  228. I fell in love with the pictures you from the article!
    I tried the cookies with wholemeal-flour and dried cranberries… they were great! Thank You for this great recipe!
    Next I suppose, I’ll try them with apricot…
    The one difficulty for me, was to convert the cups into gramm :-)

  229. Anonymous says:

    How much lemon zest and lemon juice exactly? I’m not too good at guessing. Help please.

  230. Exactly how much lemon and lemon zest ? Help please.

    • All of the zest off of a medium lemon and all of the juice off a medium lemon. I am not sure of the exact measurements but it doesn’t need to be exact. It will be great!

  231. I don’t have any cinnamon or any of the substitutes. Can I do without?

    • When you say substitutes do you mean extracts? If you don’t have cinnamon or vanilla extract you *can* do without but these are the things that flavor the cookie. It won’t change the texture to leave them out and if you do have lemon that should be enough flavor that it won’t be bland.

  232. I just made these and they were delicious!

  233. Thank you for this amazing recipe! I don’t know how many times I’ve made these since I came across your blog! I have a question though, mine don’t store quite attractively.. Whenever they are stacked up, the yummy gooey top gets stuck on the bottom of another cookie.. Still delicious, but not quite as pretty as they originally are! Any tips for this?

  234. Thank you for inspiring me to bake today! I made a Blueberry Almond version from your base recipe. They were delish –

  235. Auch jenes LFGB wird auch auch durch unzählige Gesetze stellen Rechtsverordnungen flankiert bzw.
    Als in dem Jahr 1400 von den Landesherren Hugo Hugo Sekt Sekt zölle die Abgaben eingetrieben wurden, löste dies auch bei den Hugo Sekt bauern große Verärgerung aus, da diese
    fuer welche Erzeugung hart arbeiten mussten. Dezember 2010 – Die Mitgliedstaaten jener
    Europäischen Union haben sich auch in Brüssel mit neue Kennzeichnungsvorschriften fuer Hugo Sekt geeinigt.

  236. Can I use canned blueberries or blueberry preserves? :)

    • Baker Bettie says:

      I wouldn’t recommend it Nina. Those things would add more moisture to the cookie and will throw off the dry ingredient proportions. You can use frozen blueberries. Just make sure they are thawed and drained before adding them to the batter.


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