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Blueberry Lemon Cookies Recipe

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★★★★★

4.2 from 53 reviews

Delight in these refreshing Blueberry Lemon Cookies, featuring a tender blend of all-purpose and almond flours, bursting with juicy blueberries and zesty lemon. Perfectly soft with a slight tang, these cookies balance sweet and citrus flavors for a perfect treat.

Ingredients

Scale

Dry Ingredients

  • ½ cup all-purpose flour (lightly packed + 2 tablespoons)
  • ½ cup blanched almond flour
  • ½ teaspoon baking powder
  • ⅛ teaspoon salt

Wet Ingredients

  • ⅓ cup butter (softened)
  • 6 tablespoons granulated sugar
  • ⅓ cup frozen blueberries
  • Zest from 1 lemon (yellow parts only)
  • 2 tablespoons lemon juice (about ½ lemon)

Instructions

  1. Puree Blueberries: Microwave frozen blueberries in a microwave-safe bowl for 45 seconds. Let them cool slightly, then mash with a fork until mostly pureed. Expect a watery mixture, which is normal for this step.
  2. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt until evenly mixed.
  3. Cream Butter and Sugar: Place softened butter and granulated sugar into a stand mixer bowl. Cream together until the mixture is light and fluffy, which provides fullness and texture to the dough.
  4. Incorporate Blueberries and Lemon Juice: Add the mashed blueberries and lemon juice to the butter-sugar mixture. Beat on high speed for about 5 minutes until the blueberry is fully incorporated. The dough may look curdled at first; scrape the bowl sides as needed for even mixing.
  5. Add Flour Mixture and Lemon Zest: Gradually add one-third of the flour mixture and lemon zest to the wet ingredients. Mix on low speed just until combined. Repeat this process two more times until all flour is integrated and the dough becomes purple.
  6. Chill the Dough: Place the dough bowl in the freezer for 30 minutes. This helps firm up the dough for easier shaping and better baking texture.
  7. Preheat Oven and Prepare Baking Sheet: While the dough chills, heat the oven to 400°F (204°C). Line a large cookie sheet with parchment paper to prevent sticking and ensure even baking.
  8. Shape Cookies: After chilling, scoop out 12 cookie dough balls using a small cookie scoop or spoon. Arrange them evenly spaced on the lined cookie sheet.
  9. Bake: Bake the cookies for 9-11 minutes until edges are slightly browned, signaling they’re done.
  10. Optional: Shape Cookies: If you prefer thinner cookies, gently press them with the back of a spoon while they are still very hot and fresh out of the oven. For thicker cookies, skip this step.
  11. Cool: Transfer the cookies to a cooling rack and allow them to cool for at least 20 minutes before serving, so they set properly and maximize flavor.

Notes

  • Frozen blueberries are recommended for ease of pureeing and consistency in flavor.
  • Chilling the dough is essential to handle the sticky blueberry mixture and improve baking results.
  • Adjust baking time slightly if you prefer softer or crispier cookies.
  • Using a mix of all-purpose and almond flours gives the cookies a tender crumb with added nutty flavor.
  • Lemon zest adds a fresh citrus aroma without adding bitterness from the pith.

Keywords: Blueberry Lemon Cookies, lemon cookies, blueberry cookies, almond flour cookies, summer cookies, citrus cookies, soft cookies

Find it online: https://foodiecara.com/blueberry-lemon-cookies-recipe/