Go Back
+ servings
Three lemon blueberry cookies on parchment paper with fresh blueberries around it.
Print Recipe
5 from 68 votes

Chewy Lemon Blueberry Cookies

These lemon blueberry cookies are a thick chewy no chill recipe. They are full of fresh lemon flavor and uses frozen wild blueberries.
Prep Time20 mins
Cook Time14 mins
Chilling Time15 mins
Total Time49 mins
Servings: 15 Large cookies
Calories: 274kcal


  • 2 ¾ cups All-purpose flour
  • ½ teaspoon Baking powder
  • ½ teaspoon Baking soda
  • 1 teaspoon Salt
  • 1 cup Unsalted butter melted and slightly cooled
  • 1 ¼ cup White granulated sugar
  • ¼ cup Brown sugar packed light brown sugar
  • Zest of 1 lemon
  • 1 tablespoon Lemon juice freshly squeezed
  • 1 Large egg room temperature
  • 1 Egg yolk room temperature
  • ¾ cup Frozen wild blueberries


  • Melt the butter in the microwave. Pour in a large mixing bowl and let cool for 15 minutes.
    1 cup Unsalted butter
  • Preheat oven to 350°F. Prepare two cookie sheets with parchment papers.
  • In a medium separate bowl, sift the flour. Add in baking soda, baking powder, and salt.
    2 ¾ cups All-purpose flour, ½ teaspoon Baking powder, ½ teaspoon Baking soda, 1 teaspoon Salt
  • Using the bowl with the butter, add in the sugar and brown sugar. Mix. Mix in lemon zest, lemon juice, egg, and egg yolk. It will be pale in color.
    1 ¼ cup White granulated sugar, ¼ cup Brown sugar, Zest of 1 lemon, 1 tablespoon Lemon juice, 1 Large egg, 1 Egg yolk
  • Add the dry ingredients into the wet ingredients. Fold using a rubber spatula. Mix until just combined. Add in the frozen wild blueberries. Fold these in gently. They will color the dough slightly. It is crucial to not over mix.
    ¾ cup Frozen wild blueberries
  • Use a large cookie scoop (3oz cookie scoop) and scoop 6 cookie dough balls per cookie sheet.
  • Bake for 14-16 minutes, bake one cookie sheet at a time. Bake until the edges are golden brown.
  • Let the cookie cool on the cookie sheet for 10 minutes. Transfer to a cooling rack and cool completely.


Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cookies and cause them not to spread.
High altitude baking- Add an extra 2 tablespoon of flour.
Pull out dairy ingredients 2 hours before baking.


Calories: 274kcal | Carbohydrates: 38g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 210mg | Potassium: 36mg | Fiber: 1g | Sugar: 20g | Vitamin A: 396IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg