I absolutely dig these lemon blueberry cookies because they deliver a perfect balance of tangy lemon and juicy blueberries in every soft, chewy bite. The one-bowl simplicity means I can create them quickly on busy days while still enjoying a treat that feels like a slice of sunshine and bliss.

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These lemon blueberry cookies are a must-try treat in my kitchen. I love that its a one bowl recipe that doesn’t require any chilling time and comes together so quickly.

Its amazing how combining 2 1/4 cups of all-purpose flour, 1/2 teaspoon baking powder, and 1/2 cup of unsalted butter with 1 cup of granulated sugar creates such a soft and chewy base. I mix in a large egg along with 2 teaspoons of lemon zest, 2 tablespoons of fresh lemon juice, and 1/2 teaspoon vanilla extract to add a bright, tangy flavor.

Tossing the blueberries lightly in an extra tablespoon of flour prevents them from sinking so they distribute evenly throughout the dough. These cookies not only deliver a refreshing mix of nutrient-rich lemon and antioxidant-packed blueberries, but they also has a balanced nutritional value which makes them great as a sweet snack for anyone craving yummy cookies and a delightful blueberry treat.

Why I Like this Recipe

I really love this recipe because it’s super easy to make – I mean, it’s a one bowl wonder and you dont have to fuss about chillin’ the dough or anything like that. Here are a few reasons why I like it so much:

1. The recipe’s simplicity makes it a no-brainer. I adore how just mixing everything in one bowl makes the whole process way less stressful, even if I mess up a bit along the way.
2. I love the mix of lemon and blueberries. The tangy lemon zest and fresh juice give these cookies an awesome kick while the blueberries add a burst of sweetness that’s totally refreshing.
3. The texture is just perfect. They come out soft and chewy which makes every bite feel like a treat, especially when the edges are lightly golden but the centers stay tender.

Overall, these lemon blueberry cookies are a great mix of flavors and ease in the kitchen, and thats why they’re one of my favorites.

Ingredients

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All-purpose flour: This provides carbohydrates for structure and energy in every bite.
Granulated sugar: Adds sweetness and helps cookies remain soft and chewy.
Unsalted butter: Enhances flavor while creating a rich, tender texture throughout the cookies.
Egg: Acts as a binder while adding protein and moisture for stability in the dough.
Lemon zest and lemon juice: Lifts cookies with bright tang and subtle sour notes.
Blueberries: Pack vitamins and antioxidants, adding natural bursts of flavor and color.
Salt, baking powder, and vanilla extract: Amplify overall flavor and help the cookies rise perfectly.
All ingredients work together to create cookies that are luscious, tangy and heartwarming.

Ingredient Quantities

2 1/4 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon salt

1/2 cup unsalted butter, softened (about 1 stick)

1 cup granulated sugar

1 large egg, at room temp

2 teaspoons lemon zest

2 tablespoons fresh lemon juice

1/2 teaspoon vanilla extract

1 cup fresh or frozen blueberries (tossed lightly in 1 tablespoon extra flour)

How to Make this

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1. Preheat your oven to 350°F and line a baking sheet with parchment paper

2. In a large bowl, whisk together the flour, baking powder, and salt

3. Add the softened butter and sugar to the bowl and cream them together until mix is smooth and fluffy

4. Crack in the egg and stir until well combined, then mix in the lemon zest, lemon juice, and vanilla extract

5. Gradually add the flour mixture into the butter mix stirring until just combined

6. Toss the blueberries lightly with the extra tablespoon of flour and gently fold them into the dough

7. Drop rounded tablespoon-sized balls of dough onto your prepared baking sheet, keeping them about
1.5 inches apart

8. Bake for 10 to 12 minutes until the edges turn a light golden color but the centers remain soft

9. Remove the cookies from the oven and let them sit on the baking sheet for about 5 minutes before moving them to a cooling rack

10. Allow the cookies to cool completely, then enjoy your soft and chewy lemon blueberry treats!

Equipment Needed

1. Preheated oven set to 350°F
2. Baking sheet
3. Parchment paper to line the baking sheet
4. A large mixing bowl
5. A whisk
6. Measuring cups and spoons
7. Electric mixer or just a sturdy wooden spoon for creaming the butter and sugar
8. A spatula to fold in the ingredients
9. A cooling rack for the cookies
10. A tablespoon or cookie scoop to portion out the dough balls

FAQ

Can I use frozen blueberries instead of fresh ones?

Yup, just make sure you toss them in a little extra flour before mixing so they dont bleed all their juice in the dough.

How do I keep the cookies soft and chewy?

Try underbaking them just a bit and letting them cool on the tray for a few mins before moving them to a rack.

Do I really need to cream the butter and sugar together?

Yes, its a must. Beating them until fluffy helps get that soft texture in every bite.

What’s the deal with the lemon zest and juice?

They really brighten up the cookies and add a fresh tang that balances the sweetness.

How do I store these cookies to keep them fresh?

Keep em in an airtight container at room temperature and they should stay good for about 3 days.

Lemon Blueberry Cookies (Soft And Chewy) Recipe Substitutions and Variations

All-purpose flour: You can try using half whole wheat flour in place of all-purpose to add a nutty flavor, though it might make the cookies a bit denser
Unsalted butter: If you don’t have butter, you can use the same amount of margarine or even coconut oil for a slight tropical twist
Granulated sugar: Brown sugar works too. It gives a chewier texture and a caramel note, but you might need to slightly adjust the liquid
Egg: You can swap the egg for a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) if you’re looking for an egg-free option
Lemon juice: In a pinch, you can use lime juice, but remember it will change the citrus taste just a little

Pro Tips

1. Make sure that your butter is really soft before starting because creaming it with the sugar properly helps get a nice light and tender texture in your cookies, dont overdo mixing the dough when you add the flour though or they might get tough.

2. If youre using frozen blueberries, defrost them a bit and gently pat them dry. Tossing them lightly with the extra flour can help prevent them from bleeding into the dough and messing up the cookie shape.

3. Using room temperature ingredients like the egg makes a big difference in how well everything combines, but be careful not to overmix once the flour is in, otherwise you’ll end up with cookies that are more dense than fluffy.

4. Let the cookies cool on the baking sheet for a few minutes after pulling them out of the oven. This helps them firm up nicely so that they don’t crumble when you try to move them to a cooling rack.