Lemon Blueberry Cookies

Bursting with citrus and berry goodness, Lemon Blueberry Cookies combine the ease of cake mix with the richness of cream cheese and butter. A drizzle of lemon glaze makes them irresistibly fresh, sweet, and perfect for sharing.

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This post was last updated 8/2025.

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Shopping list:

• cream cheese
• butter
• lemon extract
• lemon zest
• egg
• yellow cake mix
• fresh blueberries
• powdered sugar
• freshly squeezed lemon juice

Lemon Blueberry Cookies are soft, fluffy cake mix cookies with a bright burst of flavor in every bite. Using yellow cake mix as the base makes this recipe incredibly simple while still delivering a bakery quality texture, tender, moist, and slightly chewy. Cream cheese and butter enrich the dough, lemon extract and zest bring a fresh citrus zing, and juicy blueberries add little pops of sweetness. These cookies are topped with a light glaze made from powdered sugar, lemon zest and freshly squeezed lemon juice, which adds the perfect sweet tart finish.

Because they’re cake mix cookies, they come together quickly with minimal ingredients, making them ideal for busy days when you still want a homemade treat. Their soft texture and fruity flavor make them a hit at bake sales, a fun surprise in lunchboxes, or a cheerful addition to any gathering. The simple lemon glaze not only adds shine but also intensifies the lemon flavor, making these cookies taste as fresh and sunny as they look. Whether for sharing or savoring, these cookies are a bright and easy favorite.

Looking for some more lemon sweets recipes? Try my Lemon Vanilla Pudding Fruit Salad or Lemon Cupcakes!

Need some recipes to use up more boxed cake mix? Check out these Rainbow Cupcakes or Rhubarb Dump Cake!

Keep scrolling for the full printable recipe 💙

Recipe tips and substitution ideas:

• To get the best results with Lemon Blueberry Cookies, there are a few helpful tips and substitutions you can try. Since the dough tends to be sticky, chilling it for a few hours before baking will make scooping and shaping much easier. Fresh blueberries work best because they hold their shape, but frozen can be used straight from the freezer, just don’t thaw them first or the dough may streak. Be gentle when folding in the berries so they don’t crush and turn the dough green, and always wait until the cookies are fully cooled before drizzling on the glaze so it sets properly instead of melting in.

• This recipe is also really flexible when it comes to substitutions. Swap the yellow cake mix for lemon cake mix if you want an extra citrus punch, or use white cake mix for a lighter base. You can switch out the blueberries with raspberries, blackberries, or chopped strawberries for different fruity flavors, and try orange or lime zest and juice instead of lemon for a fun twist. Mascarpone makes a rich substitute for cream cheese, and you can even add a splash of vanilla or almond extract to the glaze for a new layer of flavor. These little changes make it easy to adapt the cookies to whatever you’re craving or have on hand.

• Storage: Once completely cooled, place the cookies in an airtight container with parchment paper between the layers to prevent sticking. They’ll stay fresh at room temperature for 2-3 days or in the refrigerator for up to 5 days. If glazed, it’s best to let the glaze fully set before stacking to avoid smudging.

• Freezing: To freeze, allow the cookies (unglazed or glazed) to cool completely, then arrange them in a single layer on a baking sheet and freeze until firm. Transfer them to a freezer safe bag or container with parchment between layers. They’ll keep well for up to 2 months. When ready to enjoy, thaw at room temperature, and if you froze them unglazed, drizzle with fresh lemon glaze after thawing for the best texture and flavor.

• You can also freeze the dough to bake fresh cookies later. Scoop or roll the chilled dough into balls, place them on a baking sheet in a single layer, and freeze until solid. Transfer to a freezer safe bag or container and store for up to 2 months. When ready to bake, place the frozen dough balls on a parchment lined baking sheet and bake at 375°F, adding 1-2 extra minutes to the baking time.

Our favorite kitchen equipment and supplies used with this recipe:

• NutriChef Baking Sheet Pan Set
• Parchment Paper Sheets
• OXO Good Grips 2-in-1 Citrus Juicer
• OXO Good Grips Etched Zester and Grater
• OXO Good Grips Medium Cookie Scoop
• Wilton Excelle Elite 3-Tier Cooling Rack

Yield 30 cookies

Author Hot Eats and Cool Reads

Prep time

10 Min

Cook time

15 Min

Inactive time

3 Hour

Total time

3 H & 25 M

Lemon Blueberry Cookies

These Lemon Blueberry Cookies are soft, fluffy cake mix cookies filled with juicy blueberries and bright lemon flavor, then finished with a sweet-tart glaze. Quick to make and always a crowd-pleaser, they’re perfect for bake sales, parties, or lunchbox treats.

Ingredients

• 8 ounces cream cheese, softened
• ½ cup butter, softened
• 1 teaspoon lemon extract
• 3 tablespoons lemon zest, divided
• 1 large egg
• 1 - 15.25 ounce box yellow cake mix
• 1½ cups fresh blueberries
• 1 cup powdered sugar
• 2 tablespoons freshly squeezed lemon juice

Instructions

1. In a large bowl, use an electric mixer to cream together the cream cheese and butter until light and fluffy. Add the lemon extract and 2 tablespoons of lemon zest, then mix lightly. Beat in the egg just until combined.
2. Add the cake mix and mix until thoroughly incorporated. Carefully fold in the blueberries, being gentle to avoid crushing them, as this can turn the dough green. Cover the bowl with plastic wrap and chill the dough for several hours or longer until firm, since it will be sticky.
3. Preheat the oven to 375°F and line a baking sheet with parchment paper.
4. Using a medium cookie scoop (about 1 1/2 tablespoons), scoop the dough and roll into a ball. Place the dough balls on the baking sheet, spacing them about 3 inches apart. Bake on the center rack for 12-14 minutes, or until golden brown on the bottom and cooked through.
5. Remove the pan from the oven and let the cookies cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
6. For the glaze, whisk together the powdered sugar, remaining lemon zest, and lemon juice until smooth, adjusting with more sugar or juice to reach drizzling consistency. Drizzle over the cooled cookies before serving.

Nutrition Facts

Calories

130

Fat

7 g

Sat. Fat

4 g

Carbs

17 g

Fiber

1 g

Net carbs

15 g

Sugar

11 g

Protein

2 g

Sodium

183 mg

Cholesterol

22 mg

Hot Eats and Cool Reads is not responsible for the outcome of any recipe you try from this blog/website. You may not always have the same results I do due to variations in ingredients, humidity, altitude, cooking temperatures, typos, errors, omissions, or individual cooking abilities. 

You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful. I am not a certified nutritionist and make no claims to the contrary. Each individual's dietary needs and restrictions are unique to the individual.

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