Do blueberry and lemon go well together?

Yes, they complement each other beautifully. Lemon enhances the natural sweetness of blueberries and adds brightness, making them an ideal pair in both sweet and savory recipes. In cookies, this combo creates a fresh, balanced flavor.

What does adding lemon juice to cookies do?

Lemon juice adds more than just flavor. It reacts with baking soda to help cookies rise slightly and stay soft. The acidity also brightens the overall taste, making the cookies feel lighter and more vibrant.

Is it better to use fresh or frozen blueberries in cookies?

Both work well, but they yield different textures. Fresh blueberries keep their shape and give clean bursts of flavor. Using frozen berries straight from the freezer is a time-saver and helps avoid adding extra moisture to the dough.

What is the secret to moist cookies?

Moist cookies come from using room temperature butter, chilling the dough, and not overbaking. A splash of lemon juice and proper mixing also help retain moisture, especially when working with gluten-free ingredients.

Lemon Blueberry Cookies – Ultimate Gluten-Free Treat

Name: Lemon Blueberry Cookies – Gluten-Free
Prep time: 15 min
Cook time: 13 min
Total time: 28 min
Cuisine: American
Ingredients: 1½ cups gluten-free all-purpose flour (with xanthan gum); ½ tsp baking soda; ¼ tsp salt; ½ cup unsalted butter, softened; ¾ cup granulated sugar; 1 large egg; 1 tsp vanilla extract; 1 tbsp lemon juice; 1 tbsp lemon zest; ½–⅔ cup fresh or frozen blueberries

Description

These gluten-free lemon blueberry cookies are soft, bright, and bursting with juicy blueberries and fresh lemon flavor—perfect for any occasion.

Ingredients

Scale

1½ cups gluten-free all-purpose flour (with xanthan gum)

½ tsp baking soda

¼ tsp salt

½ cup unsalted butter, softened

¾ cup granulated sugar

1 large egg

1 tsp vanilla extract

1 tbsp lemon juice

1 tbsp lemon zest

½–⅔ cup fresh or frozen blueberries

Instructions

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. Whisk together gluten-free flour, baking soda, and salt in a medium bowl.

3. Cream butter and sugar in a separate large bowl until light and fluffy.

4. Mix in egg, vanilla extract, lemon zest, and lemon juice.

5. Gradually stir in dry ingredients until just combined.

6. Gently fold in blueberries. Do not thaw if using frozen.

7. Chill dough for 30 minutes to prevent spreading.

8. Scoop dough onto prepared baking sheet, spacing evenly.

9. Bake for 11–13 minutes until edges are golden.

10. Cool on tray 5 minutes, then transfer to wire rack.

Notes

Use fresh lemon zest for the brightest flavor. To keep cookies moist, don’t overbake. Freeze leftover dough for quick baking anytime.

Prep Time: 15 minutes
Cook Time: 13 minutes
Category: Cookies
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 135
Sugar: 9g
Sodium: 70mg
Fat: 6g
Saturated Fat: 3.5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 1g
Protein: 1g
Cholesterol: 25mg

Keywords: lemon blueberry cookies, gluten-free cookies, blueberry lemon cookies, lemon cookie recipe