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A stack of three glazed blueberry lemon cookies sits on a white plate, surrounded by fresh blueberries, with a yellow and white checkered cloth and a lemon wedge in the background.

Soft Lemon Blueberry Cake Cookies

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Lemon blueberry cake cookies are soft, citrusy treats that are quick and easy to make. Starting with boxed cake mix and fresh blueberries, they bake up tender with a sweet lemon glaze on top. Perfect for baby showers, brunches, or summer potlucks, they offer a cheerful way to share a homemade treat with friends and family.
Course Dessert
Cuisine American, French, Mediterranean
Diet Vegetarian
Keyword party food, quick, soft
Prep Time 12 minutes
Cook Time 12 minutes
Total Time 24 minutes
Servings 24 cookies
Calories 118
Author Gina Dickson

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
    A white mixing bowl contains flour, two cracked eggs, melted butter, and sour cream, with a pink electric hand mixer resting inside, ready to blend the ingredients.
  • Gently fold in the lemon zest and blueberries by hand until evenly distributed.
    1/2 tablespoon lemon zest, 1 cup blueberries
    A white mixing bowl containing yellow cookie dough and fresh blueberries, with a wooden spoon resting inside the bowl.

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
    A baking tray lined with parchment holds unbaked, round cookie dough balls with dark spots. Nearby, a bowl of sugar and a cookie scoop are shown, with one dough ball being coated in 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
    A cooling rack with several mini blueberry muffins sits next to a white bowl containing glaze and a small whisk on a white surface.

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.
    A hand uses a red silicone brush to spread glaze over freshly baked blueberry cookies cooling on a black wire rack. Some cookies are already covered with glaze, and a few drips are visible on the white surface below.

Notes

Important prep tips before you make 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 to avoid:
  • 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.
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.

Nutrition

Serving: 1cookie | Calories: 118kcal | Carbohydrates: 26g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Trans Fat: 0.04g | Cholesterol: 15mg | Sodium: 148mg | Potassium: 30mg | Fiber: 0.5g | Sugar: 16g | Vitamin A: 38IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 1mg
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