My neighbor Mrs. Chen knocked on my door last Tuesday morning, flour still dusting her apron, asking if I had “that amazing blueberry cookie recipe.” She’d been dreaming about them since our block party three weeks ago. That’s when you know you’ve got something special—when folks are losing sleep over your delicious blueberry cookies.
These aren’t your typical grocery store cookies. We’re talking about pillowy-soft centers with bursts of sweet-tart blueberry goodness in every single bite. The secret? A touch of lemon zest that makes the blueberry flavor absolutely sing.
Contents
Ingredients for Perfect Blueberry Cookies
- 2 cups all-purpose flour (240g)
- 1 teaspoon baking soda (5g)
- 1/2 teaspoon salt (3g)
- 3/4 cup unsalted butter, softened (170g)
- 3/4 cup granulated sugar (150g)
- 1/2 cup brown sugar, packed (100g)
- 2 large eggs
- 1 teaspoon vanilla extract (5ml)
- 1 tablespoon lemon zest (15g)
- 1 1/2 cups fresh blueberries (225g)
- 2 tablespoons flour for coating berries (30g)
Step-by-Step Instructions
- Preheat your oven to 375°F (190°C) and line baking sheets with parchment.
- Whisk together flour, baking soda, and salt in a medium bowl.
- Cream butter and both sugars until light and fluffy, about 3 minutes.
- Beat in eggs one at a time, then vanilla and lemon zest.
- Gradually mix in flour mixture until just combined—don’t overmix.
- Toss blueberries with 2 tablespoons flour to prevent sinking.
- Gently fold floured blueberries into dough using a wooden spoon.
- Drop rounded tablespoons of dough onto prepared baking sheets, spacing 2 inches apart.
- Bake for 10-12 minutes until edges are lightly golden.
- Cool on baking sheet for 5 minutes before transferring to wire rack.
Perfect!
Pro Tips & Variations
Frozen berry hack: If you’re using frozen blueberries, don’t thaw them first. The flour coating works even better on frozen berries, and they won’t bleed as much color into your dough.
Lemon-lovers variation: Add an extra tablespoon of lemon zest and a teaspoon of lemon juice to the dough. Y’all’re gonna love how bright and zippy these taste with that extra citrus punch.
Make-ahead magic: You can freeze scooped cookie dough balls for up to 3 months. Just add an extra minute or two to the baking time when cooking from frozen.
Storage & Food Safety
Store your blueberry cookies in an airtight container at room temperature for up to 5 days. The soft texture stays perfect when you tuck a slice of bread in the container—old baker’s trick my grandmother taught me.
For longer storage, freeze cookies for up to 3 months. If reheating, warm them to 165°F (74°C) as recommended by FDA guidelines, though honestly, these taste amazing at room temperature too.
Nutrition & Serving Ideas
Per cookie (makes 24):
- Calories: 145
- Carbs: 22g
- Fat: 6g
- Protein: 2g
- Fiber: 1g
- Sugar: 12g
These delicious blueberry cookies pair beautifully with a steaming mug of Tim Hortons coffee on a crisp morning. I also love serving them alongside vanilla ice cream for dessert, or packing them in lunch boxes for an afternoon treat.
The burst of juicy blueberries makes them feel almost healthy, right?
Frequently Asked Questions
Can I use other berries instead of blueberries? Absolutely! Raspberries and blackberries work wonderfully. Just keep the same 1 1/2 cup measurement and flour-coating technique to prevent bleeding.
Why do my cookies spread too much? Your butter might be too warm, or you could be overmixing. Chill your dough for 30 minutes before baking if this happens.
How do I prevent blueberries from sinking? The flour coating is crucial—it helps the berries stay suspended in the dough. Also, don’t overmix once you add them.
Sarah McKinnon has been perfecting comfort food recipes in her Halifax kitchen for over 15 years, sharing Maritime-inspired treats with neighbors and friends across North America.
