Name: Blueberry Cookie
Prep time: 15 min
Cook time: PT-488783H4M31S
Total time: PT-488783H4M31S
Cuisine: American
Ingredients: 1 3/4 cups all-purpose flour; 1 tsp baking powder; 1/4 tsp salt; 1/2 cup unsalted butter, softened; 1/2 cup granulated sugar; 1/4 cup brown sugar; 1 large egg; 1 tsp vanilla extract; 1 cup fresh or frozen blueberries; 1/2 cup white chocolate chips (optional)

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These Blueberry Cookies are soft, chewy, and bursting with juicy blueberry flavor in every bite. They combine the classic texture of a bakery-style cookie with the sweet-tart pop of blueberries—perfect for when I want something fruity and indulgent without being too heavy. Whether I’m baking for a weekend treat or a special occasion, these cookies always bring smiles.

Why You’ll Love This Recipe

I love how unique and refreshing these cookies are. The blueberries add a natural burst of flavor and moisture, making every bite tender and satisfying. They’re easy to make, require simple ingredients, and look beautiful with their vibrant color. Plus, I can enjoy them warm out of the oven or save them for a snack throughout the week.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Baking powder
Salt
Unsalted butter, softened
Granulated sugar
Brown sugar
Egg
Vanilla extract
Fresh or frozen blueberries
White chocolate chips (optional, but I love the extra sweetness)

Directions

I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a bowl, I whisk together the flour, baking powder, and salt. I set that aside.
In another bowl, I cream the softened butter with both sugars until the mixture is light and fluffy.
I beat in the egg and vanilla extract until well combined.
I gently fold in the dry ingredients just until no streaks of flour remain.
I carefully stir in the blueberries. If I’m using frozen ones, I don’t thaw them first to avoid excess moisture. I sometimes add white chocolate chips here too.
I scoop the dough onto the prepared baking sheet, spacing them a couple of inches apart.
I bake the cookies for 12–15 minutes, or until the edges are lightly golden and the centers are set.
I let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Servings and timing

This recipe makes about 12–16 cookies, depending on how big I scoop them. Prep takes around 15 minutes, and baking takes about 12–15 minutes per batch. I usually have a batch ready to enjoy in under 30 minutes.

Variations

I sometimes swap white chocolate chips for dark or milk chocolate to change the flavor profile. Lemon zest is another great addition—it pairs beautifully with blueberries and brightens the flavor. For a nuttier touch, I’ve added chopped almonds or pecans. And when I want to go fully fruity, I mix in a bit of mashed banana for a blueberry-banana twist.

storage/reheating

I store the cookies in an airtight container at room temperature for up to 3 days. If I want them to last longer, I refrigerate them for up to a week or freeze them for up to 2 months. To reheat, I pop them in the microwave for 10–15 seconds to bring back their fresh-from-the-oven texture.

FAQs

Can I use frozen blueberries?

Yes, I use frozen blueberries often. I add them straight into the dough without thawing to avoid extra moisture.

Why do my cookies turn purple?

When the blueberries burst and mix with the dough, they can tint it purple. I think it gives the cookies a fun, rustic look.

Can I make these cookies vegan?

Yes, I replace the egg with a flax egg and use plant-based butter to make them vegan. They still turn out soft and delicious.

How do I keep the cookies from getting too soft?

I make sure to measure the flour correctly and don’t overmix the dough. If the dough feels too wet, I chill it for 30 minutes before baking.

Can I freeze the cookie dough?

Absolutely. I scoop the dough into balls and freeze them on a baking sheet. Once solid, I transfer them to a freezer bag. I bake them from frozen, just adding a couple of extra minutes.

Conclusion

These Blueberry Cookies are a fun twist on the classic cookie—sweet, soft, and full of berry goodness. I love how easy they are to make and how well they satisfy both cookie and fruit cravings. Whether it’s for a lunchbox treat, a picnic, or just because I feel like baking, this recipe is one I keep coming back to.