Blueberry Lemon Crumb Cookies
yummy
Lemon Blueberry Crumb Cookies
If you love bakery-style cookies that feel a little extra special, these Lemon Blueberry Crumb Cookies are for you. They’re soft and buttery, bursting with juicy blueberries, topped with a generous lemon-scented crumb, and finished with a bright lemon glaze (if you’re feeling fancy). Every bite is the perfect balance of sweet, tart, and cozy.
These cookies are inspired by classic blueberry crumb muffins, but transformed into a cookie that’s just as comforting and even more irresistible.
Why You’ll Love This Recipe
Soft, tender centers with lightly crisp edges
Fresh lemon flavor that keeps the cookies from tasting too sweet
Crumb topping on every cookie (no skimping here!)
Frozen blueberries work perfectly, so you can make these year-round
Optional lemon glaze for an extra bakery-style finish
Ingredient Notes & Helpful Tips
Butter: Make sure your butter is fully softened for easy creaming and a light texture.
Frozen Blueberries: Microwaving them briefly helps soften them so they mix evenly into the dough. Be sure they cool slightly before adding.
Lemon Zest: Fresh zest adds the most flavor. Avoid the white pith, which can taste bitter.
Crumb Topping: This recipe makes a generous amount — don’t be afraid to pile it on.
Baking Tips for Success
Don’t overmix: Folding gently keeps the cookies tender.
Watch the centers: They should look soft but not wet when you pull them from the oven.
Use parchment paper: This prevents excess browning on the bottoms.
Troubleshooting
My cookies spread too much
The dough may not have been chilled long enough. Be sure to refrigerate for at least 15–30 minutes before baking. Also double-check that your butter was softened, not melted.
My cookies are dry or crumbly
This usually means too much flour was added. Spoon and level your flour instead of scooping directly from the bag, and avoid overbaking.
The crumb topping fell off
Lightly press the crumb topping into the dough before baking. This helps it stick without flattening the cookie.
The centers look underbaked
These cookies are meant to be soft in the middle. If they look wet rather than just soft, bake for 1–2 additional minutes or allow them to finish setting on the baking sheet.
The bottoms browned too quickly
Make sure you’re using parchment paper and baking on the center rack. If needed, lower the oven temperature slightly or bake one tray at a time.
My glaze melted or soaked in
The cookies were still warm. Always let them cool completely before drizzling the glaze so it sets nicely on top.
Storage & Make-Ahead
Store cookies in an airtight container at room temperature for up to 3 days.
For longer storage, freeze unglazed cookies for up to 2 months. Glaze after thawing for best results.
Because there are no eggs in these cookies, you can easily swap the dairy butter with dairy-free butter to make them vegan!
If you love these cookies, you’ll also love the same thing in bar form with my Blueberry Crumb Blondies with a Lemon Glaze.
Leave a comment below to let me know how yours turned out! Happy baking 😊
Blueberry Crumb Cookies with a Lemon Glaze
Ingredients
- ⅔ cup unsalted butter (softened at room temperature) - about 10 tbsp
- 3/4 cup sugar
- ½ tbsp vanilla extract
- ⅔ cup frozen blueberries
- 2 cups of all purpose flour
- 1 tsp of baking powder
- ¼ tsp salt
- 6 tbsp butter melted
- ¾ cup flour
- ½ cup sugar
- 2 tsp lemon zest
- ¼ teaspoon cinnamon
- ¼ teaspoon salt
- 1 cup powdered sugar
- 2 tsp fresh lemon zest
- 1 tbsp fresh lemon juice
- 1 tbsp milk (or milk alternative)
Instructions
- Place frozen blueberries in a bowl and microwave for 1-2 minutes until soft. Then place it to the side to cool.
- Next make the crumb topping. Mix all the ingredients for the crumb topping in a bowl, use a fork to cut the mixture together until you form crumbs. Set off to the side.
- In a stand mixer with the paddle attachment, mix the butter and sugar on medium-high until light and fluffy (about 2 minutes).
- Use a spatula to scrape down the sides and add the blueberries, mix until just combined.
- Remove the bowl from the mixer. We will fold together the dry ingredients into the mixture with a spatula. Add the flour, baking powder, and salt. Folding the dry ingredients together until no streaks of flour remain. Then cover with plastic wrap and allow mixture to settle in the fridge for at least 15-30 minutes.
- Preheat the oven to 400 degrees and line the cookie sheet with parchment paper.
- Using a medium scoop, scoop the cookie dough onto the prepared cookie sheet roughly 2 inches apart.
- Using roughly a tablespoon size amount, top each cookie with crumb topping. Slightly press the topping into the dough without flattening it. Feel free to top with as much crumb topping as desired!
- Bake for 11 - 13 minutes or until the sides have browned but the center remains gooey. Allow to cool before serving.
- Optional: lemon glaze. In a bowl, add the milk, lemon juice, powdered sugar and lemon zest and mix with a whisk until nice and smooth. Once the cookies have cooled, drizzle the glaze over the cookies. It’s important that the cookies cool so the drizzle doesn’t melt off! - if the glaze is too runny add a little more powdered sugar until you reach your desired thickness.
- Stand mixer
- Cookie sheet
- Parchment paper
- Cookies scoops
- Wire rack
- Spatula
- Bowl
Notes
- I've made these cookies with vegan butter, and they still turn out so good!
- You can also use a milk alternative like almond milk for the glaze!