Lemon Blueberry Cookies with Streusel
These soft and chewy lemon blueberry cookies are topped with a crumbly streusel for the ultimate baked treat. Plus these easy no-chill cookies are ready to be devoured in under an hour, so they're perfect for a quick dessert. We're adding cornstarch so they don't spread too much, and lemon juice and zest for ample citrus flavor in each bite!
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.
Nutrition
Serving: 1 cookieCalories: 277kcalCarbohydrates: 43gProtein: 4gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 53mgSodium: 158mgPotassium: 63mgFiber: 1gSugar: 23gVitamin A: 342IUVitamin C: 2mgCalcium: 21mgIron: 1mg
Did you make this recipe?Leave a comment below - I love hearing from you!