Bakery-Style Lemon Blueberry Cookies – The Ultimate Soft & Chewy Breakfast Treat

Hi there, food lover! 👋 Ready to bring a little bakery magic into your kitchen? These Bakery-Style Lemon Blueberry Cookies are everything you crave when mornings feel slow and you want something comforting yet bright. Inspired by old-fashioned bakery counters and the gentle rhythm of home baking, this recipe blends the sunny freshness of lemon with the sweet burst of blueberries in a soft, chewy cookie that feels special enough for guests but easy enough for everyday joy.

In many homes, citrus baking is a tradition that signals warmth, care, and togetherness. Lemon has long been used to lift spirits and balance sweetness, while blueberries—whether fresh-picked or carefully frozen—add color, nutrition, and a sense of abundance. These cookies honor that tradition with simple pantry ingredients and a method that focuses on texture and balance rather than shortcuts.

What makes these cookies truly bakery-style is their tender crumb, slightly crisp edges, and pillowy centers. They’re not overly sweet, making them perfect for breakfast with coffee ☕, brunch spreads, or an afternoon pause. The dough comes together gently, the lemon zest perfumes the kitchen, and the blueberries melt softly into each bite.

Whether you’re baking for family, friends, or just yourself, this recipe is meant to slow you down and remind you that good food doesn’t have to be complicated. Let’s bake something beautiful together.

🧈 Ingredients

Dry Ingredients

• 2 ¾ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp fine sea salt

Wet Ingredients

• ¾ cup unsalted butter, softened
• ¾ cup granulated sugar
• ¼ cup light brown sugar
• 1 large egg, room temperature
• Zest of 2 fresh lemons
• 2 tbsp fresh lemon juice
• 1 tsp vanilla extract

Add-Ins

• 1 cup blueberries (fresh or frozen, do not thaw)
• 2 tbsp flour (for coating blueberries)

🍪 Step-by-Step Directions

1. Prepare the oven and pans
   Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.
2. Mix dry ingredients
   In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
3. Cream butter and sugars
   In a large bowl, beat the softened butter with granulated and brown sugar until light and fluffy, about 2–3 minutes.
4. Add flavor base
   Beat in the egg until well combined. Add lemon zest, lemon juice, and vanilla extract. Mix gently—this is where the aroma truly blooms 🍋.
5. Combine dry and wet
   Gradually add the dry ingredients to the wet mixture, mixing just until no dry streaks remain. Do not overmix.
6. Prepare blueberries
   Toss blueberries with 2 tablespoons of flour to prevent sinking and bursting too much.
7. Fold gently
   Using a spatula, carefully fold blueberries into the dough. The dough will be soft and thick.
8. Scoop and shape
   Scoop 2-tablespoon portions onto prepared baking sheets, leaving space between each cookie.
9. Bake
   Bake for 12–15 minutes, until edges are set and centers look slightly underbaked.
10. Cool
    Let cookies cool on the pan for 5 minutes, then transfer to a wire rack. They will firm up while staying wonderfully chewy.

🧾 Notes

• For extra lemon flavor, drizzle cooled cookies with a simple lemon glaze (powdered sugar + lemon juice).
• These cookies freeze well—freeze baked cookies up to 2 months.
• If using frozen blueberries, keep them frozen until folding in to avoid streaking.

🥗 Nutritional Information (Approximate)

⏰ Prep Time: 15 minutes | 🔥 Baking Time: 15 minutes | ⏳ Total Time: 30 minutes
⚡ Calories per serving: ~180 | 🍽️ Servings: 18 cookies

• Carbohydrates: 24g
• Protein: 2g
• Fat: 8g
• Fiber: 1g
• Sugar: 12g

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Bon appétit and happy cooking!