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Chewy Lemon Blueberry Cookies


The perfect cookie is soft, chewy, slightly puffy, and not cakey. These Chewy Lemon Blueberry Cookies fit the bill and won't disappoint!

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Rate this recipe 3.8/5 (78 Votes)


  • Cakey version:
  • Ingredients
  • 2 1/2 cups All Purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (1-stick) butter
  • 1 cup brown sugar
  • 3/4 cup white sugar
  • 2 eggs
  • 3/4 cup sour cream
  • 3 tablespoons lemon juice (about 1 large lemon)
  • 1 teaspoon lemon zest
  • 1 cup fresh blueberries
  • OR
  • 1 3/4 cups all-purpose flour
  • 1 cups bread flour (can use AP flour, but won't be as chewy)
  • 1 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (1-stick) butter, cut into cubes
  • 1 cup brown sugar
  • 3/4 cup white sugar
  • 1 egg yolk
  • 1/4 cup lemon juice (about 1 to 2 large lemons)
  • 1 teaspoon lemon zest
  • 1/2 cup sour cream
  • 1 1/2 cup fresh blueberries


Servings 24
Preparation time 10mins
Cooking time 52mins
Adapted from


Step 1

Preheat oven to 350°F.

In a medium-sized bowl mix together the flour(s), baking soda, (baking powder if making the cakey version) and salt. Set aside.

In the bowl of a stand mixer beat both kids of sugar and butter until light and fluffy, about 5 minutes. Add the egg yolk (or eggs, if making cakey version), beat until very well combined, about 3 minutes. Add the lemon juice and sour cream, mix until well combined.

Sprinkle the dry ingredients over the wet ingredients, stir until just combined. Gently stir in the blueberries.

Using a cookie scoop, scoop golf ball sized mounds onto a cookie sheet that has been covered with parchment paper (if making cakey version, chill for 20 to 30 minutes prior to baking or they will spread too much. Chewy version does not need to be chilled).

Bake at 350°F for 12 to 16 minutes or until the top just starts to turn a very light golden brown.

Immediately slide the parchment onto the counter, allow the cookies to cool to room temperature.

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