Introduction

These Lemon Blueberry Cookies are a delightful combination of tangy lemon zest and juicy wild blueberries, all encased in a soft, gluten-free treat. Finished with a sweet blueberry glaze, they’re perfect for a sunny afternoon snack or a bright ending to any meal.

The image shows a single thick cookie with a rough texture, filled with dark blueberries visible throughout the purple dough. The cookie is topped with a shiny, deep purple glaze that drips unevenly across the surface and is sprinkled with small yellow lemon zest pieces and granulated sugar. Surrounding the cookie are fresh lemon slices with bright yellow flesh, a small white bowl filled with fresh dark blueberries, and a black bowl holding more of the purple glaze. The items rest on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups multipurpose gluten free flour (with xanthan gum)
1.5 teaspoons baking powder
1/2 teaspoon kosher salt
1/2 cup unsalted butter, room temperature
1 1/4 cups granulated sugar
2 rounded tablespoons cornstarch mixed with 3 tablespoons water
3 tablespoons milk
2 tablespoons fresh squeezed lemon juice (about 1 medium lemon)
1 tablespoon lemon zest (from about 2 medium lemons)
1 cup frozen wild blueberries
3 tablespoons granulated sugar
1 teaspoon lemon zest (from about 1 medium lemon)
1 cup confectioners’ sugar
1 tablespoon blueberry jam
1 tablespoon plus 1 teaspoon water

Instructions

Step 1: Make the blueberry jam if you plan to prepare the glaze. In a medium microwave-safe bowl, heat 1/2 cup of frozen blueberries in 20 second intervals, stirring in between, until soft and jammy, about 2 to 2.5 minutes. Set aside to cool; it will thicken as it cools.
Step 2: Wash and zest all three lemons. Place the zest in a small bowl and cover to prevent drying. Juice one lemon, removing any seeds, to yield about 2 tablespoons of juice. If needed, juice another lemon.
Step 3: In a large bowl, whisk together gluten free flour, baking powder, and kosher salt. Set aside.
Step 4: In a small bowl, combine cornstarch and water until smooth and watery.
Step 5: Using an electric mixer with the paddle attachment, beat the room temperature butter and 1 1/4 cups granulated sugar until soft and creamy, about 2 to 3 minutes.
Step 6: Slowly mix in the cornstarch mixture, milk, 1 tablespoon lemon zest, and lemon juice into the creamed butter and sugar. The mixture will appear pale yellow and slightly chunky.
Step 7: Gradually add the flour mixture to the wet ingredients, mixing until just combined.
Step 8: Gently fold in the remaining 1/2 cup frozen wild blueberries with a spatula. The dough will turn a lovely purple hue.
Step 9: Cover the dough with plastic wrap and refrigerate for at least 1 hour. This step is essential to prevent spreading during baking.
Step 10: Preheat the oven to 325°F (163°C) and line a baking sheet with parchment paper.
Step 11: Using a large cookie scoop (about 2 ounces), scoop 11 portions of dough. Roll each ball in a mixture of 3 tablespoons granulated sugar combined with 1 teaspoon lemon zest to coat completely.
Step 12: Place the coated dough balls 3 to 4 inches apart on the prepared baking sheet. Bake for 15 minutes. If baking in batches, keep remaining dough refrigerated until ready.
Step 13: Immediately after baking, gently reshape the cookies with a spatula into circles to prevent cracking. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Step 14: To make the glaze, whisk together confectioners’ sugar, cooled blueberry jam, and 1 tablespoon plus 1 teaspoon water until smooth.
Step 15: Drizzle the glaze over fully cooled cookies. Allow the glaze to harden before serving. Avoid glazing warm cookies as the glaze will become liquid.

Tips & Variations

Chilling the dough for at least one hour is crucial to prevent the cookies from spreading too much while baking.
For a vegan version, substitute butter with a vegan baking stick and use plant-based milk.
If fresh lemons are not available, bottled lemon juice can be used but may slightly alter the brightness of flavor.
Try using fresh blueberries instead of frozen if preferred; just be aware the dough may appear less purple.
To make the glaze extra lemony, add a teaspoon of lemon juice to the mixture.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days for best texture. For longer storage, refrigerate them for up to a week or freeze the baked cookies for up to 3 months. Let frozen cookies thaw completely before glazing. If glazed, the cookies are best enjoyed within 2 days.

How to Serve

The image shows round blueberry cookies topped with a thick purple glaze that drips unevenly across the surface, with visible sugar crystals adding a sparkling texture. The cookies have a light purple and blue color from the blueberries baked inside, and small yellow lemon zest pieces are scattered on top. Around the cookies are half and sliced lemons with bright yellow flesh and a small white bowl filled with fresh dark blueberries. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh blueberries instead of frozen?

Yes, fresh blueberries can be used. Keep in mind fresh berries may yield a slightly different dough texture and the dough might be less purple, but the flavor remains delicious.

What if I don’t have cornstarch? Can I skip it?

Cornstarch helps give these cookies a tender, soft texture. If you don’t have it, you might try substituting with tapioca starch or arrowroot powder in the same amount. Skipping it completely might lead to a denser cookie.