Chewy Lemon Blueberry Cookies With Streusel Topping
As an avid cookie maker and mom of three, this recipe for lemon blueberry cookies with streusel topping is a favorite recipe. The combination of fresh lemon juice and zest with sweet, juicy blueberries creates a cookie that’s both tangy and sweet. The crumbly streusel topping adds a nice texture to each bite, making these cookies perfect for indulging in a little sweetness any time of day. Whether you have fresh or frozen blueberries on hand, you can whip up a batch of these cookies in no time.
These cookies are perfect for enjoying as an afternoon snack or for bringing along to a potluck or picnic.Trust me, once you try these lemon blueberry cookies, you’ll want to make them again and again!
We have an amazing wild blueberry patch close to my house that my kids and I take advantage of every summer… eating fresh and freezing for recipes like this one! Check out this blueberry companion planting guide to bump up your blueberry harvest!
Why Lemon Blueberry Cookies ROCK!
Tips + Tricks For Baking Lemon Blueberry Cookies
- Choose small, wild blueberries if possible! They result in a more uniform cookie and keep the texture more consistent. Wild blueberries can be found in the freezer section of your local grocery store, at a farmer’s market stand, or if you are lucky, in the forest near you! If using larger berries, take extra care not to crush them during the mixing stage.
- Make sure your ingredients are at room temperature (except if using frozen blueberries). This helps with final texture and rise and results in the perfect soft chewy cookie.
- Allow these lemon blueberry cookies to cool for at least 5 minutes on the pan before transferring them to a cooling rack to avoid breaking them!
- Measure ingredients carefully by spooning and levelling- especially if you plan on multiplying your batch.
- If you aren’t a fan of streusel topping, consider rolling the cookies in a lemon sugar mixture made with 3 tablespoons granulated sugar and 1/2 lemon worth of zest.
Key Ingredients
Lemons: When it comes to making lemon blueberry cookies, fresh lemons are a non-negotiable! Both the juice and the rind of fresh lemons give these lemon blueberry cookies their signature fresh lemon flavor and tang.
Blueberries: Choose small blueberries if possible for this recipe– think wild blueberries or other small varieties. The recipe will work both if you are using fresh blueberries or using frozen blueberries.
Butter: I love salted butter for this recipe but non-salted butter can also be used as an alternative. Non-dairy spreads such as margarine or vegetable shortening can also be used in this recipe to make it dairy free.
Flour: All-purpose flour is best for this recipe.
Sugar: Both brown sugar and granulated sugar combine in this recipe to create the perfect texture.
Egg
Baking Soda: Just like fruit, fresh is best when it comes to baking soda to ensure that your cookies have the best rise and final texture. Make sure that you cycle through baking soda every 3 months for best baking results.
Baking Powder
Salt: I love to use kosher salt or sea salt in my recipes.
Vanilla
Streusel topping can be skipped for ease of time and convenience but it takes an extra 3 minutes of recipe prep time to whisk together and takes these blueberry lemon cookies to another level!
Recommended Equipment
These cookies can be made with minimal equipment but the following are some suggestions of the equipment that I use to make the job easier!
Large Cookie Scoop (4 tablespoons): If you want a Crumbl sized lemon blueberry cookie, try out this large cookie scoop.
Medium Cookie Scoop (2 tablespoons): This medium sized cookie scoop gives average sized cookies… perfect for lunches and picnics.
Cooling Rack: Placing warm cookies on a cooling rack ensures that they don’t get soggy bottoms and retain their crisp edges!
Kitchenaid Mixer: These cookies can be mixed by hand or you can use a stand mixer such as a Kitchenaid Artisan Mixer.
Exactly How To Make Lemon Blueberry Cookies
Step 1. Preheat oven to 350°F.
Step 2. In a large mixing bowl, combine 1/2 cup softened butter, 1/3 cup granulated sugar and 1/4 cup brown sugar. Mix until creamy. Add egg, lemon juice, vanilla, and lemon zest. Mix until fully combined.
Step 3. Combine all dry ingredients in a medium bowl including 1.5 cups flour, 1 tablespoon corn starch, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt. Add to the wet ingredients and stir until fully combined.
Step 4. Gently fold in the blueberries being careful not to crush or over mix. Spoon the blueberry jam over top in 4 or 5 small spoon fulls. Swirl with a butter knife or spatula until the jam leaves large streaks in the cookie dough.
Step 5. Spoon onto a baking sheet, lightly flatten, add struesel crumble on top, and bake for 13-15 minutes. Allow the cookies to cool for 5 minutes on the pan before transferring to a cooling rack.
Batch + Storage
Batch
This recipe for lemon blueberry cookies makes 18 standard sized cookies or 8 large cookies (think about the famous Crumbl Cookie size).
Storage
Store these lemon blueberry cookies at room temperature for up to 5 days. They also keep well in the freezer in an airtight container or freezer bag for up to 6 months.
Raw lemon blueberry cookie dough can be frozen as dough balls and cooked at a later date. See the FAQ section below for specific instructions.
Frequently Asked Questions About Lemon Blueberry Cookies
I am a huge fan of freezing raw cookie dough for baking later on. Drop the raw lemon blueberry cookie dough balls onto a cookie sheet in a single layer, making sure to leave space in between them so that they do not stick. Freeze them for 6-8 hours before transferring them to a zip top bag or other air tight container. Don’t forget the streusel! It can be frozen in a small bag alongside the raw cookie dough. When you are ready to cook, place the blueberry lemon dough balls on a cookie sheet and allow them to warm for 30 minutes, slightly flatten, add streusel, and bake as per the recipe instructions.
Frozen blueberries can be used in place of fresh blueberries in this recipe! Work fast to ensure the berries don’t thaw before mixing or you will end up with fully purple cookies (not necessarily a bad thing). I often use frozen wild blueberries and they tend to hold their shape and the skin is less likely to split than larger commercial varieties.
Printable Recipe Card
Chewy Lemon Blueberry Cookies With Optional Streusel Topping
Ingredients
- 1/2 cup butter or margarine
- 1/3 cup granulated sugar
- 1/4 cup brown sugar
- 1 large egg
- 2 tablespoons of lemon juice (about 1/2 fresh lemon, squeezed)
- 1 tablespoon lemon zest (the zest of a full lemon)
- 1 1/2 cups all purpose flour
- 1 tablespoon corn starch
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup blueberries (fresh or frozen)
- 2 tablespoons blueberry jam (or quick blueberry-sugar reduction- see notes)
Streusel Topping (optional)
- 3 tablespoons butter (softened)
- 2 tablespoons brown sugar
- 2 tablespoons granulated sugar
- 1/3 cup all purpose flour
- 1/8 teaspoon salt
- 1.5 teaspoons lemon zest (1/2 of a lemon zested)
Instructions
- Preheat oven to 350°F.
- In a large mixing bowl, combine 1/2 cup softened butter, 1/3 cup granulated sugar and 1/4 cup brown sugar. Mix until creamy. Add egg, lemon juice, vanilla, and lemon zest. Mix until fully combined.
- Combine all dry ingredients in a medium bowl including 1.5 cups flour, 1 tablespoon corn starch, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt. Add to the wet ingredients and stir until fully combined.
- Gently fold in the blueberries being careful not to crush or over mix. Spoon the blueberry jam over top in 4 or 5 small spoon fulls. Swirl with a butter knife or spatula until the jam leaves large streaks in the cookie dough.
- Spoon onto a cookie sheet, lightly flatten, add struesel crumble on top, and bake for 13-15 minutes. Allow the cookies to cool for 5 minutes on the pan before transferring to a cooling rack.
Notes
*To make a quick blueberry reduction in place of blueberry jam, combine 2 tablespoons of blueberries with 2 tablespoons of granulated sugar in a small sauce pan. Simmer for 5 minutes, crushing when soft enough- stirring constantly. Cool in the freezer and add to the cookie dough when close to room temp*
Nutrition Information:
Yield: 20 Serving Size: 1Amount Per Serving: Calories: 141Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 26mgSodium: 139mgCarbohydrates: 19gFiber: 0gSugar: 9gProtein: 2g
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