Lemon Blueberry Cake Cookies
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Lemon Blueberry Cake Cookies start with a box of cake mix, so they come together in minutes. Cream cheese keeps every bite soft, and a tangy lemon glaze ties it all together.
Blueberries are a family favorite. We pick our own berries every year at my mom’s house. So I love to create new recipes to use them. IF you love blueberries, try my Blueberry Pancake Muffins With Mix and my Blueberry Cobbler with Cake Mix.
Why this Lemon Blueberry Cookies Recipe is a Keeper
My Blueberry lemon cookies are a keeper because they hit that sweet spot between bright, fresh flavor and cozy, soft‑baked comfort. They’re easy, they’re cheerful, and they always disappear faster than you expect, which is exactly why they earn a permanent spot in the recipe box.
- Shortcut Baking: A box of cake mix means no measuring flour or baking powder.
- Soft, Cake-Like Texture: Cream cheese in the dough keeps every cookie soft for days.
- Bright Lemon Flavor: Lemon zest, extract, and juice layer citrus through the dough and the glaze.
- Crowd Pleaser: This batch makes 36 cookies, plenty for a party or a bake sale.
- Serve these Cookies with: My Pineapple Lemonade or my Icebox Lemon Cake.
Can I Use Frozen Blueberries for the Blueberry Lemon Cake Cookies?
Yes, frozen blueberries work fine in this recipe. Add them straight from the freezer instead of thawing them first.
Thawed berries release extra moisture and can turn the dough an odd purple-gray color. Frozen berries hold their shape and keep the dough looking cleaner while it bakes for these easy to make cookies.
What Reader’s Are Saying…
⭐⭐⭐⭐⭐
“This is seriously good, with just the right mix of tangy and sweet. They’re a new favorite!”
~ Ana
Ingredient Notes for Cake Mix Cookies
The ingredient list for these lemon blueberry cake mix cookies is wonderfully simple, and that’s exactly why this recipe works so well.
This is an overview of key ingredients. Get the full printable recipe with specific measurements and directions in the recipe card below.
- Cream Cheese: Let it come fully to room temperature so it creams smoothly with the butter.
- Lemon Zest: Zest your lemons before juicing them. You’ll need it both in the dough and the glaze.
- Fresh Blueberries: Fresh berries hold up best in the dough, though frozen work in a pinch.
Variations and Substitutions Cream Cheese Frosting and Fun Mix Ins
You can make a creamy cream cheese glaze, add different berries for a mixed berry cookie or add nuts or white chocolate.
➡️ Swap the Mix: Use a lemon cake mix or white cake mix instead of yellow for a different flavor base.
➡️Frost: Make a cream cheese frosting with lemon zest added.
➡️ Add Chocolate: Fold in white chocolate chips along with the blueberries for extra sweetness.
➡️ Try Different Berries: Replace the blueberries with strawberries for a different fruit pairing or use blueberry jam if you do not have fresh blueberries for these delicious lemon cookies
➡️ Make it Dairy-Free: Substitute your favorite non-dairy butter and cream cheese for a dairy-free version.
Kitchen Tools To Make the Lemon Blueberry Dessert Easier
Here are a few things you need to make this recipe easier.
- Mixing bowl: Where the quick cake‑mix dough comes together without any fuss.
- Baking Sheet: A cookie sheet gives the cookies space to bake evenly.
- Parchment paper: Prevents sticking and makes cleanup easy.
- Cookie scoop: Helps portion the dough so every cookie bakes at the same pace.
- Cooling rack: A wire rack keeps the bottoms from getting soggy and lets the cookies finish setting.
How to Make Lemon Blueberry Cake Mix Cookies
If you love easy baking, these lemon blueberry cake mix cookies are a must. Soft, citrusy, and studded with juicy blueberries.
These are just highlights. Get the full printable recipe with specific measurements and directions in the recipe card below.
- Mix: In a large bowl, cream the butter, cream cheese, lemon extract, and zest together.
- Add: The egg and yellow cake mix until just combined.
- Fold: Gently fold in the blueberries, then chill the dough until firm.
- Bake: Next, place the dough on the prepared baking sheet and bake the dough balls until golden, then allow the cookies to cool completely.
- Icing: Finally, drizzle the cooled cookies with lemon glaze.
Prep Ahead and Short Cut Tips Cookies with Lemon Glaze
You can prep the cookie dough ahead and make fresh cookies whenever you have company or as a special treat for the family. These soft and chewy lemon blueberry cookies are always a hit,
➡️ Make the Dough Ahead: Mix the dough up to two days ahead and keep it chilled until you’re ready to bake. You can even freeze the cookie dough balls and bake the cookies when you want a treat.
➡️ Extra Fresh Lemon Zest: Zest a few extra lemons and freeze the zest so it’s ready for your next batch.
➡️ Bake in Batches: Scoop all the dough balls onto a tray and freeze, then bake a few at a time as needed.
Alternate Cooking Methods for Lemon and Blueberry Cookies
Don’t feel like turning on the oven? Try to make the cookies in the air fryer instead.
- Air Fryer: Bake the dough balls at 320 degrees F for 8 to 10 minutes, checking a minute or two early since air fryers vary.
Do I Need to Chill the Cookie Dough?
Yes, this dough needs at least two hours in the fridge before baking. The cream cheese makes the dough soft, and chilling firms it up before baking. Skipping the chill time can leave you with cookies that spread too thin. If you’re short on time, the dough also holds well in the fridge overnight.
Will the Blueberries Bleed into the Dough?
This is super common. To minimize bleeding, gently fold them in and avoid over mixing. Frozen berries may tint the dough slightly, but the cookies still taste great.
Store and Use Leftover Blueberry Cookies with Lemon Glaze
- Store the Cookies: Keep finished tender cookies in an airtight container at room temperature for up to five days. These cookies freeze well too.
- Reheating: These lemon blueberry cookies with cake mix don’t need reheating, but a few seconds in the microwave warms them up if you like them slightly soft.
- Using Leftovers: Crumble leftover cookies over vanilla ice cream or yogurt for a quick dessert.
Expert Tips for Making the Best Lemon Blueberry Cookies
Here are some tips and tricks for the best lemon blueberry cookies with lemon glaze. These cookies are soft and chewy with fresh blueberry flavor.
➡️ Soften Everything First: Room-temperature butter and cream cheese blend together smoother and faster.
➡️ Use a Cookie Scoop: A 1½-tablespoon scoop keeps every cookie the same size so they bake evenly.
➡️ Fold Gently: Stir the blueberries in by hand so they stay whole instead of streaking the dough.
➡️ Cool Before Glazing: Let the cookies cool completely so the glaze sets instead of melting off.
We Recommend You Try These
Blueberry Lemon Cookies
Equipment
- Silicone spatula
- Plastic wrap
- Baking sheets
- 1½-tablespoon cookie scoop
- Wire cooling rack
- Small mixing bowl
- Whisk
Ingredients
- Cookies
- 8 ounces Cream cheese, softened
- ½ cup Unsalted butter, softened
- 1 teaspoon Lemon extract
- 3 tablespoons Lemon zest, divided
- 1 Large egg
- 15.25 ounces Yellow cake mix, 1 box
- 1½ cups Fresh blueberries, cold
- Lemon Glaze
- 1 cup Powdered sugar
- 2 tablespoons Fresh lemon juice
Instructions
- Cookies
- In a large mixing bowl, beat the softened cream cheese and butter with a hand mixer on medium speed for 2 to 3 minutes, or until smooth and creamy.
- Add the lemon extract and 2 tablespoons of the lemon zest. Beat until combined.
- Add the egg and mix on low speed until fully incorporated.
- Add the yellow cake mix. Beat on low speed just until a thick dough forms. Scrape down the sides of the bowl as needed.
- Gently fold in the cold blueberries with a silicone spatula, taking care not to crush the berries.
- Cover the bowl with plastic wrap and refrigerate the dough for at least 2 hours, or until firm enough to scoop.
- Preheat the oven to 375 degrees F. Line baking sheets with parchment paper.
- Scoop the chilled dough into 1½-tablespoon portions and arrange them about 3 inches apart on the prepared baking sheets.
- Bake on the center oven rack for 18 to 20 minutes, or until the edges are lightly golden and the centers appear set.
- Let the cookies cool on the baking sheet for 10 minutes. Transfer them to a wire cooling rack and cool completely before adding the glaze.
- Lemon Glaze
- In a small mixing bowl, whisk together the powdered sugar, lemon juice, and remaining 1 tablespoon lemon zest until smooth.
- Drizzle the glaze over the cooled cookies. Let the glaze set before serving or storing.
Christina’s Notes
- Chill the dough for the full 2 hours. Dough that is too warm may spread excessively during baking.
- Use blueberries straight from the refrigerator. Cold berries are less likely to break apart and streak the dough.
- Frozen blueberries may be used without thawing. Gently fold them into the dough while still frozen.
- Begin checking the cookies at 18 minutes. Cream cheese cookie dough may brown more quickly than standard cookie dough.
- The glaze should be thick enough to drizzle. Add more powdered sugar, 1 tablespoon at a time, if it is too thin. Add lemon juice, ½ teaspoon at a time, if it is too thick.
- Store the cookies in an airtight container in the refrigerator for up to 5 days. Place parchment paper between layers to protect the glaze.
- Freeze unglazed cookies in an airtight container for up to 2 months.
- Thaw them in the refrigerator, then add the lemon glaze before serving.
- The source recipe likewise recommends freezing the cookies before glazing.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, scroll up on the page.
Thank you so much for sharing this amazing blueberry lemon cookies recipe! Will surely have this again! It’s really easy to make and it tasted so delicious! Highly recommended!
These are delicious! Such a refreshing flavor.
These are so good! Can’t wait to make them again for my niece. Thank you for the recipe.
This is a perfect combination! Lemon and blueberries!
My grandkids loved this shortcut cookie recipe and it was so fun to make with them!
My grandkids loved this shortcut cookie recipe. Blueberries are their favorite and it was so fun to make with them!
A delightful treat with a perfect balance of tangy and sweet flavors. Thank you for this wonderful recipe.
This is seriously good, with just the right mix of tangy and sweet. They’re a new favorite!