Lemon Blueberry Cookies with White Chocolate Chunks

Published: May 5, 2022 · Modified: Aug 24, 2022 by christina.marsigliese · 46 Comments

This might be the cookie recipe of the year! When I made these Lemon Blueberry Cookies, I immediately fell in love. I didn't think I could ever love a cookie that doesn't have dark chocolate in it this much! Everything about them is incredible from their soft chewy texture to their bold buttery lemon flavour with swirls of sweet/tart blueberry and creamy morsels of white chocolate. These cookies are BRILLIANT!

WHY YOU WILL LOVE THIS RECIPE

Easy to make - you can easily make this recipe without a mixer and just use a wooden spoon or spatula to cream the butter and sugar.

Soft and chewy cookies - these cookies are so soft and chewy and they get better as they age if you can believe that! They stay soft and chewy for up to 5 days in an airtight container.

Lemon cookies - lemon zest gives these cookies a big punch of lemon flavour.

Juicy blueberry cookies - a quick and easy blueberry compote creates the juicy fruity swirl in these cookies.

White chocolate chunk cookies - pure white chocolate chunks pair so well with the bright lemon and sweet/tart blueberries.

INGREDIENTS FOR LEMON BLUEBERRY COOKIES

All purpose flour - AP flour is the best choice for making chewy cookies and it's easily accessible. Be sure to measure accurately to get the right texture of the cookie dough.

Brown sugar and white sugar - a blend of light brown sugar gives a nice chewiness and hint of caramel flavour to the cookie base.

Lemon zest - fresh lemon zest adds big bold lemon flavour to the cookie dough. Make sure to use only the yellow skin and none of the white pith which is bitter.

Blueberries - you can use fresh or frozen blueberries to make the compote. I used frozen wild berries since they are available throughout the year so you don't need to wait until Summer to make these delicious cookies! Also, wild blueberries have a lower moisture content so they are ideal for these cookies.

White chocolate chunks - pure white chocolate adds sweet creaminess to contrast the tangy blueberries and lemon flavour.

STEP BY STEP INSTRUCTIONS

First we need to make the blueberry compote:

STEP 1). Cook the blueberries. Combine blueberries with sugar in a saucepan and simmer for 5-7 minutes until the juices have reduced by about half. Stir frequently and try not to mash up the blueberries. Stir in the lemon juice.

STEP 2). Thicken it up. Take some of the blueberry juices and stir it into the corn starch to make a slurry, then stir this slurry into the compote. Let it boil for 15 seconds and it will thicken instantly. Remove from heat and transfer to a bowl. It should be very thick.

STEP 3). Chill. Cover and chill until cold.

Make the cookie dough:

STEP 1). Cream butter and sugar. Beat the butter with both sugars and lemon zest for 2 minutes on medium speed in the bowl of a stand mixer fitted with the paddle attachment or in a large bowl using a handheld electric mixer (or using a spatula and your own arm power!) until well combined and smooth, but not quite pale and fluffy.

STEP 2). Beat in egg. Add egg and vanilla and and mix until combined. Scrape down the bowl as needed.

STEP 3). Mix in dry ingredients. Combine flour, baking soda and salt in a medium bowl and whisk to blend evenly. Add to the butter mixture and fold it in with a spatula until just combined.

STEP 4). Fold in chocolate. Add white chocolates and fold them through.

STEP 5). Fold in blueberry compote. Divide the dough into two portions before adding the blueberry mixture. Doing this will reduce the amount of mixing you need to do to get the blueberries into the cookie dough. Otherwise, over-mixing will turn all of the dough blue which isn't as nice. Spoon the compote in small dollops randomly over the cookie dough and use a knife to sort of push it through. No need to mix well since you want there to be streaks of blueberry.

STEP 6). Chill. Place the bowl in the fridge to chill while you preheat the oven.

STEP 7). BAKE. Scoop heaped portions of dough onto prepared baking sheets with at least 2 inches of space between each cookie. Press a few extra white chocolate chunks on top. Bake for 14-16 minutes until golden brown around the edges. Let cookies cool on the baking sheet for 5 minutes before transferring them to a cooling rack.

EXPERT BAKING TIPS FOR LEMON BLUEBERRY COOKIES

Make sure your butter is at room temperature so that it mixes well with the sugar.

Measure the flour accurately using a scale or by spooning it gently into the measuring cup and leveling it off. Do not pack it down. Too much flour can make the cookie dough stiff and harder to mix through the blueberry swirl.

Let the blueberry compote cool completely and then chill it thoroughly in the fridge before using it. It is very important that it is cold so that it doesn't smear too much in the cookie dough.

Do not over-mix the blueberry compote. All you need to do is barely swirl it into the cookie dough and push it through using a butter knife. I basically just "cut" it through the dough with 4 or 5 strokes. The blueberry will continue to get mixed as you scoop the dough. Do not use a spatula to do this because it will smear it too much.

Ensure you bake these all the way through! These cookies are hard to over-bake since they have a lot of moisture from the blueberry mixture. Let them get nicely golden brown on the bottom and on the sides. This is not a recipe that you want to under-bake.

RECIPE FAQ

How do I know when my cookies are finished baking?

The cookies are ready when they are nicely browned on the bottom and golden brown on the edges. They take a little longer than normal cookies to bake due to the moisture from the blueberry swirl.

How do I store lemon blueberry cookies?

Store these cookies in an airtight container at a cool room temperature for up to 2 days. If you live in a hot climate, then I would recommend refrigerating them since they have higher moisture from the blueberry swirl. They will keep longer in the fridge, and I actually LOVE them cold from the fridge!

How long do lemon blueberry cookies last?

These cookies will stay soft and chewy for up to 5 days.

Can I use fresh or frozen blueberries?

Yes! You can use either fresh or frozen blueberries. Just make sure that you cook down the mixture until very thick as stated in the recipe.

If you love blueberries, check out these recipes!

The BEST Blueberry PieBlueberry Swirl Lemon Loaf CakeBlueberry White Chocolate Cheesecake BarsMaple Blueberry Coffee CakeThe BEST Blueberry Muffin Recipe