Blueberry Cookies are soft, lightly sweet cookies bursting with juicy blueberries. They can be made with fresh or dried berries and finished with a subtle lemon glaze for brightness. The key is moisture control—blueberries release water during baking, so structure and balance are critical.
This version focuses on texture integrity, even berry distribution, and controlled spread.
Why This Recipe Works
- Proper flour ratio offsets berry moisture
- Chilled dough reduces excess spreading
- Optional cornstarch improves softness
- Balanced sweetness highlights blueberry flavor
Key Ingredient Spotlight
Blueberry provides natural sweetness, acidity, and vibrant color. Fresh berries yield softer cookies; dried berries produce a chewier texture with more concentrated flavor.
Ingredients (Makes ~18 Cookies)
- 1 ¾ cups all-purpose flour
- 1 tablespoon cornstarch
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg (room temperature)
- 1 teaspoon vanilla extract
- ¾ cup fresh blueberries (or ½ cup dried)
- Optional: 1 teaspoon lemon zest
Optional glaze:
- ½ cup powdered sugar
- 1–2 teaspoons lemon juice
Step-by-Step Instructions
1. Prepare Dry Ingredients
Whisk together flour, cornstarch, baking soda, and salt. Set aside.
2. Cream Butter & Sugar
Beat butter and sugar until light and fluffy (2–3 minutes). Proper aeration improves texture.
Add egg and vanilla; mix until combined.
3. Combine
Gradually mix dry ingredients into wet ingredients until just combined.
Gently fold in blueberries. If using fresh berries, avoid crushing.
4. Chill the Dough
Refrigerate dough for 30–45 minutes. This prevents excessive spreading.
5. Bake
Preheat oven to 350°F (175°C).
Scoop tablespoon-sized portions onto parchment-lined baking sheet.
Bake 10–12 minutes until edges are lightly golden and centers are set.
Cool on baking sheet for 5 minutes, then transfer to wire rack.
6. Optional Lemon Glaze
Whisk powdered sugar with lemon juice until smooth. Drizzle over cooled cookies.
Texture & Flavor Profile
- Soft and tender interior
- Lightly crisp edges
- Juicy bursts of blueberry
- Subtle vanilla sweetness
- Optional bright lemon finish
Pro Tips for Perfect Cookies
Pat Blueberries Dry
Excess moisture weakens dough structure.
Toss Berries in Flour
Lightly coat blueberries in flour before folding in to prevent sinking.
Avoid Overmixing
Overworked dough leads to tough cookies.
Monitor Bake Time
Remove when centers are just set; residual heat finishes cooking.
Variations
White Chocolate Blueberry
Add ½ cup white chocolate chips.
Oatmeal Blueberry
Replace ½ cup flour with rolled oats.
Bakery-Style Thick Cookies
Increase flour by 2 tablespoons and chill longer (1 hour).
Dried Blueberry Version
Use ½ cup dried blueberries for concentrated flavor and less moisture risk.
Storage
- Room temperature: up to 3 days (airtight container)
- Refrigerated: up to 5 days
- Frozen dough: up to 2 months
Common Mistakes to Avoid
- Using overly wet blueberries
- Skipping dough chill time
- Overbaking
- Crushing berries while mixing
Nutritional Snapshot (Approximate per cookie)
- Calories: 120–150
- Carbohydrates: 18–20g
- Fat: 5–7g
- Protein: 1–2g
Values vary depending on glaze and mix-ins.
Final Thoughts
Blueberry Cookies offer a softer, fruit-forward alternative to traditional chocolate chip cookies. With balanced sweetness and bright berry bursts, they’re ideal for spring and summer baking—or anytime you want something light yet satisfying.
Print
Blueberry Cookies
Ingredients
- ¾ cup (1½ sticks / 170g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- ¼ cup (55g) light brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- Zest of 1 lemon
- 2 cups (250g) all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1½ cups fresh or frozen blueberries (if frozen, do not thaw)
- Optional: 1 tbsp cornstarch (to reduce spreading)
Instructions
- Prep: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Cream wet ingredients: Beat butter, granulated sugar, and brown sugar until light and fluffy (~3 min). Add egg, vanilla, and lemon zest; mix well.
- Add dry ingredients: Whisk flour, baking powder, baking soda, salt, and optional cornstarch. Gradually mix into wet ingredients until just combined.
- Fold in blueberries: Gently stir in blueberries (they’ll burst slightly—that’s okay!).
- Scoop & bake: Drop 2-tbsp mounds onto sheets, spaced 2″ apart.
- Bake 10–12 minutes, until edges are lightly golden but centers look soft.
- Cool on pan 5 minutes before transferring to a rack.
💡 Pro Tips:
– Toss blueberries in 1 tbsp flour before folding to minimize sinking/bursting.
– For extra tang, add 1 tsp lemon juice to the dough.
– Store in an airtight container with a slice of bread to stay soft for up to 3 days.
Prep Time & Nutrition (per cookie, makes 24):
Servings: 24 | Calories: 120 | Net Carbs: 18g | Fats: 6g | Protein: 2g