Baker Bettie

Soft Blueberry Cookies with Lemon Glaze

These blueberry cookies are soft, fluffy, and tender and are topped with a tangy lemon glaze! Perfect for summer gatherings! 

Upclose view of Blueberry Cookies with lemon glaze

Blueberry Cookies Overview

These blueberry cookies are so unique and one of my favorite desserts to bring to a summer gathering. Everyone is always so surprised at how delicious these little soft cookies are, and they are so easy to make!  

To make the cookies, blueberries are added to a basic butter cookie dough and then they are topped with a tart lemon glaze. The lemon glaze pairs so perfectly with the blueberry flavor! 

Should I use Fresh or Frozen Blueberries in my Cookies? 

You can use fresh or frozen blueberries in your blueberry cookies, however, fresh blueberries will work a little better. Frozen blueberries tend to leak a lot more liquid than fresh blueberries do and they will also stain your batter purple. 

How to Make Blueberry Cookies

Blueberry cookies start with a basic butter cookie base, which means we will be using the creaming method for cookies for this recipe. 

Step 1: Cream Your Butter and Sugar Together

Creamed butter and sugar for blueberry cookie dough

Start with room temperature butter and cream it together with your sugar until it is very light and fluffy. This typically takes about 3 full minutes. 

Step 2: Mix in the Eggs, Vanilla, and Lemon

Mix in the eggs one at a time, then add the vanilla, lemon juice, and lemon zest. 

Step 3: Mix in the Dry Ingredients

Dry ingredients added to bowl for blueberry cookie dough

Add the dry ingredients into the mixing bowl and mix until just incorporated. You don’t want to mix too much during this part or your cookies will become dry and tough. 

Step 4: Fold in the Blueberries

Blueberry cookie dough after blueberries are folded in.

Gently fold the blueberries into the dough until they are incorporated. A few will likely break during this process, it is somewhat unavoidable. 

Step 5: Bake the Cookies

Blueberry cookie dough on baking sheets before being baked.

Scoop cookie dough balls, about 2 TBSP each, onto a parchment lined baking sheet and bake until golden brown. Allow the cookies to cool completely before glazing. 

Step 6: Glaze the Cookies

Blueberry cookies after being glazed with lemon glaze

Drizzle the lemon glaze all over the tops of the cookies. You can even add a bit more lemon zest if you like as well to give that visual of lemon in the cookies. 

Watch the Video Tutorial! 

Soft Blueberry Cookies with Lemon Glaze

Soft Blueberry Cookies with Lemon Glaze

Yield: 36- 2" Cookies
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes

These blueberry cookies are soft, fluffy, and tender and are topped with a tangy lemon glaze! Perfect for summer gatherings! 


For the Cookie Dough

  • 1/2 cup (1 stick, 110 gr) unsalted butter, softened
  • 3/4 cup (150 gr) granulated sugar
  • 1/2 tsp lemon zest
  • 1 egg, room temperature
  • 1 TBSP (15 ml) lemon juice
  • 1 tsp pure vanilla extract
  • 1/4 tsp salt
  • 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • 2 cups (240 gr) all-purpose flour
  • 1 cup (150 gr) fresh blueberries

For the Lemon Glaze

  • 1 cup (126 gr) powdered, confectioners, or icing sugar
  • 2 tsp lemon zest
  • 2-4 TBSP (30-59 ml) lemon juice


For the Cookie Dough

  1. Preheat oven to 325 F (160 C).
  2. In the bowl of a stand mixer fitted with a paddle attachment, or in a large bowl with a hand mixer, cream the butter, sugar, and lemon zest until light and fluffy- about 3 minutes on medium-high speed.
  3. Add the egg and mix until just incorporated. Add the lemon juice and vanilla extract and mix until combined.
  4. Add the salt, baking powder, and baking soda and mix until evenly distributed. Scraped down the bowl.
  5. Add the flour and mix until it is absorbed and then stop the mixer. It is important not to over-mix the dough.
  6. Fold in the blueberries gently as to now break them.
  7. Use a small scoop (about 2 tbsp size) and place rounded mounds of dough on a cookie sheet lined with parchment paper.
  8. Bake for 11-14 minutes until the bottoms look slightly browned (the edges and tops will not brown).
  9. Allow to cool on cooling racks before glazing.

For the Lemon Glaze

  1. Whisk the ingredients together in a bowl until you have a consistency that can be drizzled. If it becomes too thin, you can add more powdered sugar to thicken it back up.
  2. Drizzle over the cooled cookies.

Store cookies loosely covered at room temperature for 3-4 days. They will get very sticky if you put them in an airtight container.


*You can use frozen blueberries in these but be aware that they will leak a lot of liquid and will cause the cookies to spread more and will stain the batter purple.

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Nutrition Information:

Amount Per Serving: Calories: 0
A shot of cookies with the text over it "Blueberry Cookies with Lemon Glaze"

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366 comments on “Soft Blueberry Cookies with Lemon Glaze”

  1. 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.

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

  3. 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!!!

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

  5. The pictures look so beautiful! It really makes the cookies ultra delicious. 🙂

  6. 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!

  7. 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.


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

  9. 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!


  10. 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!

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

  12. 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!

  13. 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.


  14. 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

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

  16. looks so delicious! can’t wait to make these 🙂

  17. 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.


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


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

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

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

  22. 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!

  23. Thanks you so much for the recipes the pictures is very nice you are make this pictures look more [email protected] =]

  24. 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!!

  25. 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’ 😀
    I hope you will stop by my blog to check out my food adventures in Shanghai!


  26. 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.

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

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

  29. 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?

  30. 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!

  31. 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! 🙂

  32. 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.

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

  34. 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!

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

  36. gnam gnam! 😉

  37. 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!

  38. mmmm that lookks soooo good

    check out my blog 🙂

  39. Those look yummy!! 😀

  40. 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? 😆 ) 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! 😆 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. 🙂

        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!

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

  42. yummy yummy…i want them now 😉

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

  44. 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

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

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