The Best Lemon Blueberry Cookies {with Cake Mix}
I’ve been making blueberry desserts since I was nine years old {hello food 4H} and these Lemon Blueberry Cake Mix Cookies are one of my favorite creations. There’s something extra nostalgic about lemon and blueberry together—it’s a flavor duo that instantly takes me back to baking in my childhood kitchen.
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Lemon and blueberry lovers are in for a treat with these cake mix cookies. They’re so easy to make but taste like you spent hours in the kitchen!
I’m always looking for shortcuts in baking that still give my incredible flavor, and these blueberry lemon cookies are exactly that. The lemon cake mix creates the perfect base while the fresh blueberries add pops of sweetness and color throughout each chewy cookie.
What makes these cookies special is their texture – they’re soft in the middle with slightly golden brown edges that give just the right amount of crispness. The lemon glaze drizzled on top takes them from good to absolutely irresistible!
I love making these lemon and blueberry cookies when I need something quick but impressive. They’re the perfect summer cookies, so make them for summer gatherings, baby showers, or just when you’re craving something sweet and easy. Trust me, everyone will be asking for this lemon blueberry cookie recipe!
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Tips & tricks to achieve the most delicious cookies of your life!
Ingredients for Lemon Blueberry Cookies
- Lemon Cake Mix: This is our shortcut ingredient that will create the foundation of these cookies. It is also wonderful as a base for these Lemon Cookie Bars.
- Flour: All purpose flour gives the cookies structure and helps create that perfect chewy center.
- Butter: I used salted butter in this recipe. The melted butter helps create those slightly golden brown edges while keeping the inside soft.
- Sour Cream: This secret ingredient adds moisture and a subtle tang.
- Lemon: The fresh lemon zest brings a bright, natural lemon flavor that makes these cookies special. The fresh lemon juice thins the glaze out perfectly and gives it great flavor.
- Blueberries: I recommend using fresh blueberries rather than frozen for these cookies. They hold their shape better during mixing and baking. If you love blueberries, this Blueberry Bundt Cake is also amazing.
See recipe card for full information on ingredients and quantities.
Substitutions and Variations
Cake Mix – Try vanilla cake mix for a milder flavor or strawberry for a fun twist. Yellow cake mix works great too!
Berries – Try using raspberries or blackberries in place of the blueberries!
White Chocolate – A handful of white chocolate chips would go great in these chewy lemon blueberry cookies!
How to make Lemon Blueberry Cake Cookies
- In a large mixing bowl, whisk together the dry ingredients – lemon cake mix, sugar, and purpose flour. Add eggs, melted butter, and sour cream, then mix with a handheld mixer until you have a thick dough. Fold in the lemon zest and blueberries using a rubber spatula until evenly distributed throughout the dough.
- Use a large cookie scoop to measure out 12 cookies, roll the top of the cookie in sugar sprinkles. Then flatten the cookie dough balls in your hands to form discs.
- Then flatten the cookie dough balls in your hands to form discs. Place 6 cookies on your prepared baking sheets at a time, leaving room for spreading.
- Bake for 11-13 minutes or until set and the edges turn golden brown.
- While the cookies cool slightly on a wire rack, make the lemon glaze by whisking together powdered sugar, lemon juice, and lemon zest until smooth.
- Use a pastry brush or spoon to drizzle the glaze over the top of each cookie.
Expert Tips
- Don’t over mix the dough. Mix just until the ingredients are combined. Overmixing can lead to tough cookies instead of the soft, tender cookies we’re aiming for.
- For the perfect cookie, use a large biscuit cutter (or the rim of a drinking glass) to shape the cookies after baking. This helps create perfectly round cookies.
- Keep an eye on the baking time. Every oven is different, so start checking your cookies at the 10-minute mark. We want crispy edges, but they should still be soft in the center.
- Let the cookies cool slightly before glazing. It’s tempting to glaze right away, but waiting about 5 minutes allows the cookies to set while still being warm enough for the glaze to spread nicely.
- Fold in blueberries gently. This prevents the juicy blueberries from breaking and turning your dough purple {unless that’s the look you’re going for!}.
Storage and Freezing
Store: After the lemon blueberry cookies have cooled completely, place them in an airtight container {or covered tightly with plastic wrap}. They’ll stay fresh in the refrigerator for up to 4 days.
Freeze: These lemon blueberry cake cookies freeze well for up to 2 months. Let them cool completely, then place them in a single layer on a baking sheet and freeze until solid (about 1 hour). Transfer the frozen cookies to a freezer-safe container with parchment paper between layers. When you’re ready to enjoy them, thaw at room temperature for about 30 minutes. You can freeze them either before or after adding the glaze, though unglazed cookies tend to freeze better.
Recipe FAQs
Yes! Use a medium cookie scoop instead of a large one. Just reduce the baking time by 2-3 minutes since smaller cookies will bake faster.
Those super big blueberries wouldn’t be quite right for this recipe, and they don’t have as much flavor as normal blueberries.
A cup of the frozen blueberries can work, but thaw and pat them completely dry first to prevent excess moisture. Freeze-dried will give you a different texture but can be used in a pinch – just fold them in gently so they don’t crumble.
Absolutely! Use a gluten-free lemon cake mix and a gluten free flour in place of the all-purpose flour.
Do you love blueberries? Try these recipes…
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Lemon Blueberry Cake Cookies
Ingredients
Cookies
- 1 box lemon cake mix {13.25 ounces}
- ¼ cup granulated sugar
- ⅔ cup all purpose flour
- 2 large eggs
- ½ cup butter {melted} – I used salted
- 2 Tablespoons sour cream
- zest ½ lemon
- 1 cup blueberries – I used fresh
- ½ cup sanding sugar sprinkles {optional}
Glaze
- ½ cup powdered sugar
- 1-2 Tablespoons lemon juice
- zest ½ lemon
Instructions
Cookies
- Preheat the oven to 350°.
- Combine cake mix, sugar and flour in a large bowl and whisk to combine. Add eggs, melted butter and sour cream and mix using a hand held {or stand} mixer until you have a thick dough. Add the lemon zest and blueberries to the cookie dough and mix by hand until everything is evenly distributed.
- Using a large cookie scoop to measure out 12 cookies. Roll the cookie dough in the sugar sprinkles {if desired}, then use your hands and form it into a round disc. Bake 6 cookies at a time. Place the cookie on a silicone mat {or parchment} lined baking sheet for 12-14 minutes or until set and the edges are just starting to turn golden brown.
Glaze
- Once the cookies have cooled slightly, whisk the powdered sugar, lemon juice, and lemon zest until smooth. Use a pastry brush or a spoon and drizzle the glaze over the top of each slightly warm cookie. Store leftover cookies in an airtight container in the refrigerator for up to 4 days.
Can the lemon blueberry cookies be frozen to bake later
Yes, you can definitely do that.