Buttery Blueberry Burst Cookies with a Hint of Lemon Zest

Rated 5.0 stars by 1 users

Cuisine

American

Servings

Prep Time

15 minutes

Cook Time

15 minutes

Calories

210

These Blueberry Cookies are a delightful twist on the traditional cookie — soft, slightly chewy centres with golden, crisp edges, packed with plump blueberries and kissed with a touch of bright lemon zest. Perfect for late summer afternoons or cozy winter tea times, they balance sweetness and tang beautifully.

The blueberries offer bursts of juiciness in every bite, while the lemon zest provides a refreshing citrus undertone that keeps things interesting. Add a handful of white chocolate chips and the experience turns even more indulgent.

What makes these cookies shine is their rustic, homemade charm and versatility. You can use fresh or frozen berries depending on the season, and while optional, white chocolate chips add a creamy counterbalance to the tart fruit. Serve them warm, and they melt in your mouth; let them cool, and the flavour deepens even further.

Whether you're looking for a quick bake for unexpected guests, something new for a bake sale, or just a cozy treat for yourself, these Blueberry Cookies deliver comfort and joy, one bite at a time.

Image of Buttery Blueberry Burst Cookies with a Hint of Lemon Zest

Ingredients

1 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups fresh blueberries (or frozen, not thawed)
1 teaspoon lemon zest
1/2 cup white chocolate chips (optional)

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Directions

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
Beat in the eggs one at a time, followed by the vanilla extract and lemon zest.
In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry ingredients into the wet mixture, mixing until just combined.
Gently fold in the blueberries and white chocolate chips, being careful not to overmix or crush the berries.
Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake for 12–15 minutes, or until the edges are lightly golden and the centres are set.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving Size: 1
per serving: Calories; 210

Amount/Serving % Daily Value

Fat: 10 grams; 13%
Saturated Fat: 6 grams; 30%
Cholesterol: 35 milligrams; 12%
Sodium: 100 milligrams; 4%
Carbs: 28 grams; 10%
Protein: 2 grams
Sugar: 17 grams
Fiber: 1 grams; 4%

Tips for Cooking Blueberry Cookies

Use fresh blueberries when possible for the best flavour and texture.
Chill the dough for 30 minutes if your kitchen is warm — it helps the cookies hold shape.
Toss blueberries in a bit of flour before folding them in to prevent sinking.
Use lemon zest, not juice, for a more controlled citrus flavour.
Don’t overmix the dough once the flour is added — it can lead to tough cookies.
If using frozen blueberries, do not thaw to avoid excess moisture.
A cookie scoop ensures evenly-sized cookies for even baking.
Line your trays with parchment to avoid sticking and promote browning.
Let cookies rest on the baking sheet for 5 minutes to finish setting.
Store in an airtight container to keep them fresh and soft for days.

Serve It With Suggestions

A warm mug of chamomile or earl grey tea
Fresh whipped cream or vanilla ice cream
A light citrus fruit salad on the side
Chilled almond milk for a dairy-free pairing
Espresso or cold brew for a coffeehouse-style treat
A smear of lemon curd for extra tartness
Crumbled over a bowl of vanilla yogurt
A glass of sweet Riesling or dessert wine
Paired with soft cheeses like mascarpone or ricotta
A light glaze drizzle for presentation and sweetness

FAQ's

Q: Can I use frozen blueberries?
A: Yes, just add them straight from the freezer without thawing to avoid soggy dough.

Q: How do I keep the blueberries from bleeding into the dough?
A: Toss them in a bit of flour before folding into the dough — this helps absorb moisture.

Q: Can I freeze these cookies?
A: Yes, freeze baked cookies or the raw dough balls. For best taste, bake fresh when needed.

Q: Can I make them dairy-free?
A: Use vegan butter and omit or replace white chocolate chips with a dairy-free version.

Q: Are these cookies suitable for kids?
A: Absolutely! They're naturally sweet and made with fresh ingredients — kids love them.

Q: How long do these cookies stay fresh?
A: They’ll stay soft and tasty for 3–4 days when stored in an airtight container.

Q: Can I substitute the lemon zest?
A: Yes, try orange zest or omit entirely, though lemon complements blueberries beautifully.

Q: What type of flour works best?
A: All-purpose flour gives the best balance of chew and crisp, but you can try a 1:1 gluten-free blend.

Q: Can I reduce the sugar?
A: You can cut down the sugar by about 1/4 cup without significantly affecting texture.

Q: What’s the best way to reheat them?
A: A quick 10-second microwave zap will bring back the softness and warmth.

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Buttery Blueberry Burst Cookies with a Hint of Lemon Zest