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.
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
Lemon Blueberry Cookies with White Chocolate Chunks
- 1 ¾ cups 200g fresh or frozen blueberries
- 2 tablespoon 25g granulated sugar
- 1 teaspoon 5ml lemon juice
- 1 teaspoon 3g corn starch
- ½ cup 113g unsalted butter, at room temperature
- ½ cup 110g packed light brown sugar
- ¼ cup 50g granulated sugar
- 2 teaspoon freshly grated lemon zest
- 1 teaspoon pure vanilla extract
- 1 large egg
- 1 ⅓ cups 190g all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- ¾ cup 113g pure white chocolate chunks
- ½ cup 120ml blueberry swirl mixture
- For the blueberry mixture add the blueberries and sugar into a small saucepan. Cook Over medium heat while stirring frequently and try to leave most of the berries intact. Continue stirring for 5-7 minutes until the mixture has reduced by about half. Stir in lemon juice. Take about 1 tablespoon of the blueberry juices and stir them into the corn starch in a little bowl to make a slurry then pour it into the saucepan. Stir it in and boil for 10 seconds then transfer to a clean bowl and let cool. Refrigerate until thoroughly chilled.
- To make the cookie dough, combine the soft, both sugars, lemon zest and vanilla extract in a large bowl and beat using an electric hand mixer or a stand mixer for 1-2 minutes on medium speed until it is pale and fluffy. Beat in the egg until well combined.
- Combine flour, baking soda baking powder and salt in a medium bowl and whisk to blend evenly. Add the dry ingredients to the butter mixture and mix gently on low speed or fold it in by hand until mostly incorporated, then fold in the white chocolate chunks until evenly distributed.
- Divide the dough in half and place one half into another clean bowl. We are going to mix the blueberry mixture into the dough in two portions to minimize the amount of mixing that is required. Dollop a total of ¼ cup of the chilled blueberry mixture in small spoonfuls into each bowl and using a knife, cut it through the dough until it is barely distributed. If you mix it in too much, the whole dough will turn blue instead of having a marbled look and that’s not the look we are after so have some restraint. The blueberry mixture will get more distributed as you scoop the dough.
- Place the bowl with the dough in the fridge to chill while you preheat the oven. Preheat your oven to 350°F. Line 2 large baking sheets with parchment paper.
- Use a medium spring-loaded ice cream scoop or two large spoons to scoop mounds of dough onto prepared baking sheets. Place extra white chocolate chunks on top if desired.
- Bake for 14-16 minutes until browned around the edges and on the bottoms, and lightly golden on top. Let them cool for a minute on the baking sheets and then transfer to a wire rack to finish cooling.