These soft and chewy lemon blueberry cookies topped with a crumbly streusel are ready to be devoured in under an hour, since they don't need to be chilled. And after multiple recipe tests, we're adding cornstarch so they don't spread too much, and lemon juice and zest for tons of citrus flavor in each bite!
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Classic Lemon Blueberry Cookies Get an Upgrade
Old fashioned lemon blueberry cookies are one of my all-time favorite homemade cookies. There's something magical about that fruity burst of berry + crumbly streusel topping that makes my taste buds go crazy for more, like my strawberry streusel cookies. And after testing this recipe multiple times, I found a few secret ways to make them foolproof!
First off, I found that adding cornstarch ensures these cookies are extra chewy without spreading too much in the oven. It also absorbs excess moisture from the berries and lemon juice, making the dough less sticky & much easier to work with. In fact, I love adding cornstarch to my cookies as a way to help them hold their shape better, like my adorable hedgehog cookies.
Now let's talk about the stars of the show - lemon + blueberries! I tested these cookies using both fresh and frozen blueberries, and both work, depending on what you have available. And by adding both lemon juice and the zest from a whole lemon, there's no missing its zingy citrus flavor!
I'm not exaggerating when I tell you that lemon and blueberry is seriously one of my faaavorite flavor combos for desserts. It's got that perfect sweet + sour thing going on, which is why I also love it in my lemon blueberry strudel and my creamy lemon blueberry cheesecake.
Ingredients Needed: blueberries, all purpose flour, cornstarch, baking soda, salt, cinnamon, unsalted butter, granulated sugar, brown sugar, eggs, vanilla extract, lemon juice + zest.
Welcome to My Kitchen - Let's Bake Lemon Blueberry Cookies!
Below is the process to make this recipe. For the full step-by-step directions and ingredient quantities, scroll down to the recipe card at the bottom of this post.
1. Mix the streusel with a fork & set aside.
2. Toss the blueberries in flour & set aside.
3. Whisk the flour, cornstarch, baking soda, salt & cinnamon. Set aside.
5. Mix in the eggs, vanilla extract, lemon juice, and lemon zest.
7. Fold the blueberries into the dough.
9. Flatten the tops of the cookies & sprinkle with streusel.
4. Beat the softened butter with the brown sugar and granulated sugar.
6. Gently mix the dry ingredients into the wet ingredients.
8. Shape the cookie dough into balls.
10. Bake for 12 to 15 minutes. Cool for a few minutes then enjoy!
Tip for Baking with Blueberries
It's important to toss your blueberries in a little flour, which helps absorb excess moisture from the berries to avoid thin, flat cookies. This also prevents the blueberries from bleeding their color into the cookies as they bake.
Lemon Blueberry Cookies with Streusel
Equipment
Ingredients
Cookies
- 1 cup fresh or frozen blueberries
- 1¾ cups all purpose flour, plus one Tablespoon
- 2 Tablespoons cornstarch
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ cup unsalted butter, softened to room temperature (1 stick)
- ½ cup granulated sugar
- ½ cup dark brown sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 Tablespoon lemon juice (from about half a lemon)
- Zest from one lemon (about 2 teaspoons)
Streusel
- ½ cup all purpose flour
- ¼ cup granulated sugar
- 2 Tablespoons unsalted butter, melted
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- Prepare the streusel by mixing the flour, sugar, and melted butter in a small bowl with a fork until it forms a crumbly mixture. Set aside.
- In a small bowl, toss the fresh or frozen blueberries in one tablespoon of flour. Set aside.
- In a large mixing bowl, whisk together the remaining flour, cornstarch, baking soda, salt and cinnamon. Set aside.
- In a separate mixing bowl, beat the softened butter with the granulated sugar and brown sugar with a stand mixer or with a hand mixer until it looks creamy.
- Beat the eggs, vanilla extract, lemon juice, and lemon zest into the butter mixture until it's well combined.
- Add the dry ingredients to the wet ingredients. Gently mix the dough with a large spoon or spatula just until there is no visible dry flour.
- Gently fold the blueberries into the dough.
- Use a large cookie scoop or two spoons to shape the cookie dough into balls that are about 2 inches in diameter. Place them on the baking sheet spread out at least 2 inches apart. Gently flatten the tops of the cookies and sprinkle on the streusel, pressing it in to get the streusel to stick to the sides.
- Bake for 12 to 15 minutes, just until they start to turn golden around the edges. Allow them to cool and firm up for a few minutes on a baking sheet, then transfer to a cooling rack & enjoy!!
Notes
- You can use either fresh or frozen (not thawed) blueberries. Just don't forget to toss them in a tablespoon of flour, to prevent the color from bleeding and to avoid thin, flat cookies from excess moisture.
- Store cooled cookies in an airtight container for up to a few days.
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