Lemon Blueberry Crumble Cookies
These cookies combine everything I love about a good fruit crumble, but in a convenient handheld form. The buttery cookie base stays soft and tender while the streusel topping adds a satisfying crunch. Fresh blueberries burst as they bake, creating pockets of jammy sweetness that pairs perfectly with the bright lemon zest throughout.
They’re fantastic for brunch gatherings or afternoon tea, since the fruit makes them feel a bit more sophisticated than your average cookie. While they’ll keep for a few days, they’re at their absolute best slightly warm from the oven, when the contrast between the crispy top and soft center really shines.
What you need for Lemon Blueberry Crumble Cookies
2½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
2 tablespoons lemon zest
2 tablespoons fresh lemon juice
1½ cups fresh blueberries
1 teaspoon vanilla extract
Crumble Topping:
½ cup all-purpose flour
⅓ cup brown sugar
¼ cup unsalted butter, cold and cubed
¼ teaspoon cinnamon
How to make Lemon Blueberry Crumble Cookies
Let me walk you through making these bright, jammy cookies that combine two of my favorite flavors. They’re like little bites of summer.
1. Start by letting your butter and eggs sit out for about an hour to reach room temperature – this helps them cream together smoothly later. Line two baking sheets with parchment paper and preheat your oven to 350°F.
2. For the crumble topping, combine the flour, brown sugar, and cinnamon in a bowl. Add the cold butter cubes and work them in with your fingertips – I like to pinch and rub the mixture until it forms small clumps about the size of peas. Pop this in the fridge while you make the cookie dough.
3. In a medium bowl, whisk together the flour, baking powder, and salt. This even distribution means you won’t bite into any salty pockets later.
4. In your large mixing bowl, beat the softened butter until it’s creamy – about 30 seconds. Add the sugar and beat until it’s light and fluffy, about 2-3 minutes. You’ll see the color become noticeably lighter, which tells you you’re incorporating enough air.
5. Beat in the eggs one at a time, letting each one fully mix in before adding the next. Scrape down the sides of the bowl – this ensures even mixing and no butter streaks.
6. Add the lemon zest, lemon juice, and vanilla. The mixture might look a bit curdled at this point – that’s totally normal! It’ll smooth out when we add the flour.
7. Gradually stir in the flour mixture until just combined. The dough will be soft but not sticky. Gently fold in the blueberries – I do this by hand with a rubber spatula to avoid crushing them.
8. Using a 2-tablespoon cookie scoop or spoon, drop rounded portions onto your prepared baking sheets, leaving about 2 inches between each cookie. They’ll spread a bit while baking.
9. Take your crumble mixture from the fridge and sprinkle a generous amount on top of each cookie, gently pressing it in just a bit so it sticks.
10. Bake for 13-15 minutes, rotating the pan halfway through. Look for light golden edges and a set center – the cookies should be just barely starting to brown around the bottom edges. Some blueberry juice might bubble out, and that’s perfect!
11. Let them cool on the baking sheet for 5 minutes – they’re quite delicate when hot. Then transfer to a wire rack to cool completely. You’ll know they’re ready when you can pick one up without it bending.
Makes about 24 cookies that are best enjoyed within 2-3 days. The crumble topping stays surprisingly crisp if you store them in a container with a loose-fitting lid.
🍪 Recipe Notes & Tips:
• Use fresh or frozen blueberries – if frozen, don’t thaw first
• Zest your lemon before juicing – way easier!
• Room temp eggs + butter are non-negotiable here
• If your kitchen’s warm, chill dough 30 mins before scooping
• Pat blueberries dry if using fresh ones
• Cookie scoop is worth buying – makes uniform cookies
• Measure flour by spooning into cups, not scooping
🥤 Serving Suggestions:
• Perfect with:
– Iced tea with lemon
– Cold milk
– Lemon La Croix
– Afternoon coffee/tea
• Add a thin lemon glaze if serving for dessert
• Stack 2-3 on a plate with fresh blueberries for presentation
🎉 Different Occasions:
• Brunch: Make them mini (1 tbsp portions)
• Bake sale: Package in clear bags, tie with blue ribbon
• Summer picnic: Double the recipe
• Holiday cookie swap: Add white chocolate drizzle
• Baby shower: Use only blue sprinkles in crumble
📦 Storage & Leftovers:
• Counter: 3 days in container with loose lid
• Freeze baked cookies: Up to 2 months
• Freeze dough balls: Up to 3 months
• Don’t stack when storing – crumble topping will smoosh
• Refresh stale cookies: 5 secs in microwave
