Lemon Blueberry Cookies baked to perfection with an ooey-gooey cream cheese-filled center!
Lemon Blueberry Cookies: blueberries are quite possibly one of my favorite fruits due to their obvious yummy-ness and their health benefits!
Blueberries are jam-packed with antioxidants and phytochemicals that may help prevent and slow the progression of chronic diseases.
Not to mention, blueberries and fresh lemon complement each other SO well, and the cream cheese center of these cheesecake cookies adds a decadent creamy texture. Hashtag YUM!
I added in ground flax seed and quick 1-minute rolled oats for added nutrition and fiber. I had a friend the other day ask me the benefits/difference between the whole flax seed and ground.
I answered with the following: I like to purchase the milled flax seed because it’s easier to work with and is actually easier for your body to digest. Your body absorbs more fiber from milled flax seed, and it is such a great addition to baked goods like these cookies, or to even top on salads, sprinkle in oatmeal or smoothies!
I took these lemon blueberry cookies over to a dinner party and everyone thought they were scones — which got me thinking, they kind of have a similar texture. Yet a little more soft and not as crumby. I like to top them with three fresh blueberries on top before baking because c’mon, look how gorgeous they are even before you bake them!
Lemon blueberry cookies ingredients
For these easy lemon cookies, you’ll need:
- Unsalted butter
- Quick oats
- Granulated sugar
- Lemon juice and zest
- Fresh blueberries
- Baking powder and baking soda
- All-Purpose Flour
- Ground flax seed
- Cream cheese
- Powdered sugar
How to make lemon blueberry cookies
Making cheesecake cookies couldn’t be easier! You’ll first need to cream together the butter and sugar until it’s light and fluffy. Then, mix in the lemon juice and zest, plus the eggs.
Stir together the dry ingredients in a separate bowl, then add them to the butter mixture and stir until just combined. Gently fold in the blueberries before refrigerating the cookie dough for a few minutes.
Once the dough has had time to chill, roll it into medium-sized balls and press each flat with the palm of your hand. Place about a tablespoon of cream cheese into the center of each flattened dough ball, then seal the cream cheese inside the cookies.
Bake your lemon blueberry cookies on parchment paper-lined baking trays for about 16 minutes, then let cool for 10-15 minutes before whisking together the lemon glaze and drizzling over the cookies.
Can I use frozen blueberries?
Yes! If you use frozen berries, you’d likely want to add them in frozen and then bake these cheesecake cookies for an extra minute or two.
Can I make these cheesecake cookies gluten-free?
I haven’t made these lemon blueberry cookies with a gluten-free flour alternative, so I can’t say for certain. You can probably use a gluten-free one-to-on flour though. If you make these cookies gluten-free and love the results, please leave me a comment below to let me know!
Tips for making lemon blueberry cookies
For the best texture, you want to use quick 1 minute oats in these easy lemon cookies, not rolled oats. Although I love eating rolled oats, they’re just not a good fit for these cookies and should be avoided for this recipe.
Make sure you’re using freshly squeezed lemon juice in both the cookies and the glaze. Pre-bottled lemon juice doesn’t compare, so go ahead and buy a few lemons if you plan on making these cookies.
Once you make these lemon blueberry cookies, I would recommend enjoying a few of them right away before storing in the fridge or freezer.
More fresh blueberry recipes:
- Gluten-Free Peanut Butter Blueberry Cookies
- Blueberry Quinoa Parfait
- Overnight Blueberry Oats
- Blueberry Buttermilk Cinnamon Muffins
- Lemon Pancakes with Blueberry Syrup
Lemon Blueberry Cookies
Lemon Blueberry Cookies baked to perfection with a ooey-gooey cream cheese filled center.
- 1 stick unsalted butter , room temperature
- 1/2 cup quick cook oats
- 1 cup white granulated sugar
- zest of 1 lemon
- juice of 1 lemon
- 1 cup fresh blueberries
- 2 eggs
- 1/2 tsp. baking soda
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 2.5 cups flour
- 2 Tbsp. ground flax seed
- 1/2 package of cream cheese , softened
- 1 cup powdered sugar
- 3 Tbsp. lemon juice
Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper and set aside.
In the Kitchen Aid, cream together the butter and sugar until it is light a fluffy. Blend in lemon juice, lemon zest and 2 eggs.
In a medium bowl, whisk together the baking soda, baking powder, salt, flax seed, oats, and flour. Then mix in wet ingredients from the mixer bowl until combined.
Gently fold in 1 cup blueberries. Refrigerate dough for 15 minutes.
For each cookie, roll dough into a medium sized ball and then flatten a little. Place ~1 Tbsp cream cheese in the center of each cookie and form the dough around it. Place each cookie on parchment paper.
Bake 16 minutes.
While in oven, make glaze by mixing lemon juice and powdered sugar together. Once cookies have cooled for ~5 minutes, drizzle glaze over cookies.
Once you make these, I would recommend enjoying them right away or placing in the fridge. If left in a baggie on the counter there will be too much moisture and they cookies will get soggy. We don’t want soggy cookies!