Blueberry Lemon Cookies with Lemon Cream Cheese Frosting

Blueberry Lemon cookies are soft, cake like cookies that are bursting with fresh blueberries and have a hint of lemon. These cookies melt in your mouth and are topped with the most amazing lemon cream cheese frosting!

If you have been readers of my blog for long you know I love lemon and cream cheese!  If you do too, then you have to try Lemon ‘Swig’ Sugar Cookies with Lemon Cream Cheese Frosting or Blueberry Cream Cheese Cookies with a Lemon Glaze where I combined both flavors to make some out of these world cookies!

Blueberry Lemon Cookies with Lemon Cream Cheese Frosting on a cooling rack. There are some fresh blueberries under the cooling rack.

Blueberry Lemon Cookies with Lemon Cream Cheese Frosting

We had such a nice day together as a family yesterday!  We enjoyed the warm weather and made these Blueberry Lemon Cookies.  They were such a hit!  Honestly these are easily one of the best cookies that I have made!  As you already know I am such a huge fan of lemon. But I am an even bigger fan of the lemon blueberry combination!

These cookies have a soft cake like texture to them and fresh blueberries bursting in every bite. But one of the best parts is the delicious lemon cream cheese frosting on top!  You guys have GOT to make these cookies! You won’t be able to stop at just one. These cookies are little bites of blueberry and lemon heaven and you are going to love them just as much as we did!

Gather these Ingredients:

Before I start any recipe, I scan through the list of ingredients and make sure I have everything I need.  My eyes get all bulgy with a super long list, and this one is a bit long.  But, just trust me.  Most of these things are items you already have.  None of these are complicated or hard to find.  So, go get started pulling everything out. These delicious cookies are SO worth the effort!

  • All purpose flour: Thickening agent.
  • Baking powder: Helps the cookies to rise.
  • Salt: Just a pinch!
  • Lemon Zest: Adds an extra pop of lemon!
  • Butter: Adds a rich flavor and keeps the cookie tender.
  • Granulated sugar: Sweetness to balance out the tartness.
  • Sour cream: Keeps the cookies moist while baking.
  • Eggs: Whisk together with other wet ingredients
  • Lemon juice: Great citrus sour flavor that pairs perfectly with the blueberries.
  • Blueberries:I love the berry’s sweet and tart flavor!

Lemon Cream Cheese Frosting:

  • Butter: Use unsalted or your frosting may end up too salty.  You can always add a pinch of salt later if you think it needs it.
  • Cream cheese: Full fat cream cheese will give you the best flavor.
  • Lemon zest: Great color and vibrant flavor to top the cookie off!
  • Lemon juice: Citrus flavor.
  • Powdered sugar: Adds sweetness to the frosting.

Let’s Get Baking:

This recipe is so quick and easy to make!  I do recommend that you not skip lining your baking sheet with parchment paper.  Beyond that it is your usual mix wet and dry ingredients separately, then gradually combine, bake, and done! Simple, right?! There is an extra step here for the frosting, but the only hard part about that is not eating the frosting with a spoon and actually coating the cookies with it!

  1. Prep: Preheat oven to 350 degrees and line 2 cookie sheets with parchment paper.
  2. Mix dry ingredients: In a medium sized bowl combine flour, baking powder, salt, and lemon zest. Set aside.
  3. Beat wet ingredients: In a medium sized bowl or a stand mixer beat together the butter and sugar until light and fluffy. Add sour cream, eggs, and juice of a lemon until incorporated.
  4. Combine wet and dry ingredients: Slow add in the flour mixture until combined. Gently fold in blueberries.
  5. Bake: Drop by 2 tablespoon full onto the prepared baking sheet. Bake for 14-16 minutes or until lightly brown around the edges. Let cool on a wire rack.
  6. Frost: To make the lemon cream cheese frosting: Beat together butter and cream cheese until smooth and creamy. Add lemon zest and juice and slowly beat in the powdered sugar until smooth and creamy. Frost cooled cookies.

Blueberry Lemon Cookies with Lemon Cream Cheese Frosting on a white plate.

Variations of Blueberry Lemon Cookies:

I love the artistic side of cooking so much!  We can all read the same recipe and interpret it differently and make adjustments to make it our own.  Here are a few ideas if you are looking to change these cookies up a bit without losing the overall flavors and textures you love.

  • Size/shape: Play around with different shapes and sizes, try a mini version or a cookie cake! Let me know what creative ideas you end up loving!
  • Freeze dried fruit:  The texture will be different when you use freeze dried instead of fresh, but it is a great option if the fruit you want to use is out of season.
  • Lemon zest: Mix zest in when you cream the butter instead of with the lemon juice.  Or leave it out and add it as a garnish at the end.  When this ingredient is added in makes a big difference in overall flavor.  The sooner it gets added the more lemon flavor you will get.
  • Too Tart: If you need slightly less lemon, replace the lemon juice in the glaze with milk.  Or use a whipped frosting instead.

A Blueberry Lemon Cookie with Lemon Cream Cheese Frosting on a cooling rack.

Making the Best Blueberry Lemon Cookies with Lemon Frosting:

I’m passing along my pro tips to achieve the most amazing cookie possible.  If I missed a great tip, be sure to share in the comments!

  • Smooth frosting: Sift powdered sugar before adding it in if you are going to be piping frosting so that it doesn’t clump up.
  • Size matters: Use an ice cream scoop to get evenly sized cookies.
  • Chill the dough: Place your dough in the refrigerator for at least 20 minutes prior to baking to prevent your cookie from spreading too much while it cooks.
  • Cool your cookies: Allow cookies to sit on the hot pan for 2 minutes after pulling out of the oven.  Then move to a cooling rack for an additional 2 minutes.

Blueberry Lemon Cookies with Lemon Cream Cheese Frosting on a white plate.

Storing Your Blueberry Lemon Cookies:

Good news…This dough can be made ahead of time and the finished cookies can be easily stored!

  • Dough: Make the dough and store in the refrigerator until you are ready to bake them for up to 48 hours.  Freeze for up to 3 months.
  • Cookies: After baking allow to cool completely, then store covered at room temperature for 3-4 days.  In the refrigerator they will last up to a week.  Place wax paper between layers so that the frosting doesn’t stick together.

Blueberry Lemon Cookies with Lemon Cream Cheese Frosting on a white plate with cut lemon in the background.

More Lemon Dessert Recipes:

Blueberry Lemon Cookies with Lemon Cream Cheese Frosting

5 from 1 vote
Prep Time 10 minutes
Cook Time 14 minutes
Total Time 24 minutes
Author Alyssa Rivers
Servings 24 Cookies

Soft, cake like cookies that are bursting with fresh blueberries and have a hint of lemon. These cookies melt in your mouth and are topped with the most amazing lemon cream cheese frosting!

Course Dessert, Snack
Cuisine American
Keyword blueberry cookies, blueberry lemon cookies, lemon cookies, lemon cream cheese frosting

Ingredients

  • 2 1/2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • zest of 1 lemon
  • 10 tablespoons butter softened
  • 1 1/4 cups granulated sugar
  • 1/4 cup sour cream
  • 2 large eggs
  • juice of 1 lemon
  • 6 ounces blueberries about 1 cup

Lemon cream cheese frosting:

  • 1/2 cup butter softened
  • 8 oz cream cheese softened
  • zest of one lemon
  • juice of one lemon
  • 4 cups powdered sugar

Instructions

Blueberry Lemon Cookies:

  1. Preheat oven to 350 degrees and line 2 cookie sheets with parchment paper. In a medium sized bowl combine flour, baking powder, salt, and lemon zest. Set aside.

  2. In a medium sized bowl or a stand mixer beat together the butter and sugar until light and fluffy. Add sour cream, eggs, and juice of a lemon until incorporated. Slow add in the flour mixture until combined. Gently fold in blueberries.

  3. Drop by 2 tablespoon full onto the prepared baking sheet. Bake for 14-16 minutes or until lightly brown around the edges. Let cool on a wire rack.

Lemon Cream Cheese Frosting:

  1. To make the lemon cream cheese frosting: Beat together butter and cream cheese until smooth and creamy. Add lemon zest and juice and slowly beat in the powdered sugar until smooth and creamy. Frost cooled cookies.

Recipe Notes

Updated on June 9, 2020

Originally Posted on April 4, 2016

Nutrition Facts
Blueberry Lemon Cookies with Lemon Cream Cheese Frosting
Amount Per Serving
Calories 288 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 8g40%
Cholesterol 48mg16%
Sodium 138mg6%
Potassium 58mg2%
Carbohydrates 42g14%
Fiber 1g4%
Sugar 31g34%
Protein 3g6%
Vitamin A 429IU9%
Vitamin C 1mg1%
Calcium 26mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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  1. Looks yummy!! If I try these with frozen blueberries, do I thaw them first? I know for pies you use them frozen, but I have no idea for cookies. Thanks!

  2. Hi Alyssa. These cookies look delightful. My suggestion is I would love a picture of a cookie broken open so we could see the inside texture/crumb (or at least for future recipes). Thank you so much and keep the delish recipes coming!

  3. Blueberry and lemon are great flavor combinations for these soft cookies that my husband was hinting that I make with our home grown fresh berries.He is thoroughly enjoying! I did cut the sugar by 20% and, they are still a very sweet bite. I also increased the berries by 50%. That worked well. The frosting in this quantity is about twice as much as was needed for this amount of cookies. It will be nice to have this extra in the refrigerator for the next time!

    1. I usually store them in a tight Tupperware container. If you are wanting to freeze them I would recommend ziplock bags or a sealed airtight bag. Hope that helps and you enjoy your cookies! XOXO

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