These lemon blueberry cake cookies are perfect for spring and summer gatherings, and they come together so easily thanks to boxed cake mix. There’s just something so cheerful about the combination of lemon and blueberry: bright, sweet, and just a little bit indulgent. I love making these when I want something pretty and delicious for a baby shower, church potluck, or just an afternoon tea with friends.
Whether you serve them on a tray for brunch or wrap them as a gift, these cookies bring a burst of citrusy joy to every bite. They’re soft, fluffy, and drizzled with a light lemon glaze that takes them over the top.
Gina’s Notes For Making Lemon Blueberry Cake Cookies
Ok, I must tell you, my grandkids loved these cookies! The cookies you see in these pictures, they ate them all after I was done. The cookies are super simple to make, even if you’re new to baking, and with just 20 minutes of prep time, they’re ideal for busy schedules or when guests are coming over last-minute. It’s also easy on the wallet, using pantry staples like boxed cake mix and fresh blueberries. If I know I’ll be hosting, I’ll sometimes prep the dough a day early and refrigerate it. Then just before baking I add the fresh blueberries. For more flavor-packed cookie options to have on hand, you might also enjoy these sweet and chewy Coconut Cranberry Vegan Cookies and festive pudding mix Pistachio Cookies Recipe.
Quick Recipe Tips Before You Get Started
Important prep tips before starting the recipe:
- Melt the butter first so it has time to cool slightly; hot butter can partially cook the eggs.
- Preheat the oven to 350°F and line your baking sheet with parchment or a silicone mat to prevent sticking.
Common Mistakes When Making This Recipe
- Don’t overmix the dough after adding blueberries. They can burst and bleed into the batter. I used my hands to poke 2 or 3 berries into each cookie.
- Be careful not to overbake. The cookies should look slightly underdone in the center when you take them out.
Ingredient Tips
Here’s a quick overview of the key ingredients for this recipe. For the full list of ingredients and exact measurements, be sure to check the recipe card at the bottom of this post.
- Lemon cake mix: Use a standard 13.25-ounce box. I like Duncan Hines or Betty Crocker. If you’re looking for other simple desserts using cake mix, try this cozy Spiced Pumpkin Bread Using Cake Mix Recipe or the layered and fun Layered Banana Pudding Brownies.
- Granulated sugar: This boosts the sweetness slightly and gives the exterior a nice light crunch when rolled before baking. Don’t skip it.
- Eggs: Bring them to room temperature first so they mix in smoothly with the batter. Cold eggs can lead to clumpy dough.
- Butter: Melted butter blends more easily into the cake mix. Use unsalted if you prefer to control the salt level, but either will work.
- Sour cream: Adds moisture and a slight tang. Full-fat gives the best texture.
- Lemon zest: Brightens the flavor naturally. Use a microplane and zest only the yellow part. The white pith is bitter. For another citrusy crowd-pleaser, you might also enjoy this fluffy and tart Decadent Lemon Jello Poke Cake.
- Blueberries: Fresh blueberries work beautifully, but you can also use frozen. Just keep them frozen when mixing to avoid streaking and extra moisture.
- Lemon juice: Use fresh-squeezed if you can. It adds natural tartness and pairs perfectly with the sweetness of the glaze. If you’re using lemon zest and juice often, you might like this easy Lemon Pepper Marinade to keep the citrus theme going in savory meals too.
How To Make Lemon Blueberry Cake Cookies
Mix The Cookie Dough
In a large bowl, I whisk together the lemon cake mix, granulated sugar, flour, and baking soda. Then I add in the eggs, melted butter, and sour cream. I use a hand mixer here, but you could do it by hand with a sturdy spatula.
Once the dough is thick and combined, I gently fold in the lemon zest and blueberries. This part is so satisfying. The zest smells amazing, and the blueberries add such a pop of color.
Shape The Cookies & Bake
Using a large cookie scoop, I portion the dough into 12 even balls. Then I roll each one in sugar and flatten slightly into a disc. This helps them bake more evenly.
I bake 6 cookies per sheet for about 12 to 14 minutes. You’ll know they’re ready when the edges just begin to turn golden. Don’t wait for them to look completely done. They’ll finish setting as they cool.
Cool & Glaze the Cookies
After baking, I let the cookies cool for 5 minutes on the sheet, then transfer them to a wire rack. This prevents soggy bottoms and helps them firm up a bit.
While the cookies cool, I whisk together powdered sugar, lemon juice, and lemon zest in a small bowl. You want a pourable but not runny glaze. Add lemon juice a little at a time until it feels right.
I drizzle the glaze over the cookies while they’re still slightly warm. You can use a spoon or a pastry brush. It soaks in just enough for extra flavor without being messy.
Variations, Substitutions, and Recipe Tips
Dietary Modifications: Use a gluten-free cake mix and flour to make it GF.
Flavor Enhancements: Add a touch of ground cardamom or cinnamon.
Add-In Options: For a bakery-style twist, fold in white chocolate chips Dried blueberries work too if you don’t have fresh.
Simple Substitutions: Greek yogurt is a great stand-in for sour cream. If fresh lemons aren’t available, bottled lemon juice will work for the glaze, though the zest is what really brightens the flavor.
Tips for Recipe Success: Chill the dough for 20 minutes if it’s too soft to scoop. Consider baking one test cookie to see how they spread and adjust chilling time if needed. Want a cookie with a similar tender texture? Try the Soft Pumpkin Cookies Recipe for another seasonal variation.
Absolutely. Chill the dough for up to 24 hours before baking. I suggest waiting to add the fresh blueberries just before you form the dough balls and bake.
Storage and Reheating Instructions
- Let cookies cool completely before storing to avoid condensation, which can lead to sogginess. Store in an airtight container in the refrigerator. If you plan on storing them, I suggest not icing them until you are ready to serve.
- For longer storage, these also freeze beautifully like the Effortless Cherry Dump Cake, making them a great make-ahead option for busy bakers. Freeze unglazed cookies flat on a baking sheet until solid, then transfer to a freezer-safe bag or container. They keep well for up to 2 months.
- When ready to enjoy, thaw at room temperature for about 30 minutes. You can then add a the lemon glaze.
Biblical Hospitality Tips For Serving Lemon Blueberry Cake Cookies
These cookies are perfect for dessert tables at summer baby showers, bridal teas, or church picnics. With their bright citrusy flavor and soft, cake-like texture, they bring sunshine to any gathering, and they’re simple enough to whip up when you’re tight on time but still want to serve something special. Whether you gift a few in a pretty tin or serve them after a meal, they remind your guests (and yourself!) that hospitality doesn’t have to be fancy to be meaningful.
Hostessing Tips for Summer Gatherings
- Hospitality as Ministry: When you deliver these cookies or serve them, don’t just offer sweetness. Offer your full presence, a listening ear, and a welcoming spirit.
- Fellowship Over Perfection: Don’t worry if the glaze is a little uneven or your cookies aren’t identical. The beauty of homemade treats is in their personal touch and the love behind them.
Hospitality in Action
Bake an extra dozen cookies and surprise someone who may be feeling isolated: an elderly neighbor, a new mom, or someone in your Bible study group. Wrap them simply with twine and a handwritten note of encouragement. It’s a sweet gesture that says, “You are seen and loved.” If you’re looking for more easy and shareable treats, this DIY Cookie Mix In A Jar Gift is another thoughtful and simple idea.
Do you have a question about the recipe? Feel free to ask in the comments below. I’m here to help! If you loved this recipe, please consider sharing what you liked about it & give it a star rating ⭐️⭐️⭐️⭐️⭐️. Star ratings help people discover my recipes online. Your support and time mean a lot to me!
If you enjoyed this recipe, let me know in the comments and pass it along to someone who loves lemon desserts or easy crowd-pleasing bakes such as this Salted Cashew Cookie Recipe. It’s a crunchy and nutty complement to these soft cookies.
Soft Lemon Blueberry Cake Cookies
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Ingredients
For the Cookies:
- 13.25 ounces lemon cake mix, boxed
- 1/4 cup granulated sugar
- 2/3 cup all-purpose flour
- 1/2 teaspoon baking soda
- 2 eggs, large
- 1/2 cup butter, melted, salted or unsalted
- 2 tablespoons sour cream
- 1/2 tablespoon lemon zest
- 1 cup blueberries, fresh recommended
- 1/2 cup sugar, for rolling
For the Glaze:
- 1/2 cup powdered sugar
- 1 to 2 tablespoons lemon juice, fresh squeezed
- 1/2 tablespoon lemon zest
Instructions
Prepare the Oven and Pan
- Preheat your oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper or a silicone baking mat.
Mix the Cookie Dough
- In a large bowl, whisk together the lemon cake mix, granulated sugar, baking soda and flour.13.25 ounces lemon cake mix, 1/4 cup granulated sugar, 1/2 teaspoon baking soda, 2/3 cup all-purpose flour
- Add the eggs, melted butter, and sour cream. Mix with a hand mixer or stand mixer until a thick dough forms.2 eggs, 1/2 cup butter, 2 tablespoons sour cream
- Gently fold in the lemon zest and blueberries by hand until evenly distributed.1/2 tablespoon lemon zest, 1 cup blueberries
Shape the Cookies
- Using a medium cookie scoop, portion the dough into equal size balls. I try to be sure there are two or three blueberries in each scoop.1/2 cup sugar
- Roll each dough ball in sugar, then shape into a round disc with the palms of your hands.
Bake the Cookies
- Place the cookies onto your prepared baking sheet, leaving space between each cookie for them to expand slightly.
- Bake for 12 to 14 minutes, or until the cookies are set and the edges are just starting to turn golden brown.
Cool the Cookies
- Let the cookies cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely.
Make the Glaze
- In a small bowl, whisk together the powdered sugar, lemon juice (add slowly until you reach a pourable consistency), and lemon zest until smooth.1/2 cup powdered sugar, 1 to 2 tablespoons lemon juice, 1/2 tablespoon lemon zest
Glaze the Cookies
- While the cookies are still slightly warm, drizzle or brush the glaze over the tops of each cookie using a spoon or pastry brush.
Gina’s Notes and Tips
- Melt the butter first so it has time to cool slightly; hot butter can partially cook the eggs.
- Preheat the oven to 350°F and line your baking sheet with parchment or a silicone mat to prevent sticking.
- Don’t overmix the dough after adding blueberries. They can burst and bleed into the batter.
- Be careful not to overbake. The cookies should look slightly underdone in the center when you take them out.
