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Bursting with fresh blueberries and drizzled with sweet lemon glaze, these lemon glazed blueberry bites are an irresistible taste of summer. Recipe makes 32 cookies.
Envision soft-batch cream cheese cookies scented with lemon zest and filled with pockets of juicy blueberries, and you’ll come close to these bites.
Bursting with fresh blueberries and drizzled with sweet lemon glaze, these blueberries cookies are an irresistible taste of summer.
Best blueberry lemon treats:
PrintLemon Glazed Blueberry Bites
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 32 cookies
- Category: Dessert
- Method: Bake
- Cuisine: American
Description
Bursting with fresh blueberries and drizzled with sweet lemon glaze, these lemon glazed blueberry bites are an irresistible taste of summer.
Ingredients
Cookies
- 2 cups all-purpose flour
- 1/2 tsp aluminum-free baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, at room temperature
- 4 oz cream cheese, softened
- 1 Tbsp lemon zest
- 2/3 cup granulated sugar
- 1/3 cup light brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 1/2 cups fresh blueberries
Glaze
- 3/4 cup powdered sugar
- pinch of salt
- 2 tsp lemon zest
- 2 Tbsp fresh lemon juice
Instructions
- Whisk together flour, baking powder, and salt in a medium bowl. Beat butter, cream cheese, and lemon zest in a large mixer bowl at medium speed until smooth; add sugars and beat until creamy. Beat in egg and vanilla until combined. Reduce speed to low and gradually add flour mixture; beat just until incorporated. Gently fold in blueberries, cover dough, and chill in the refrigerator for 2 hours.
- Preheat oven to 350°F and line two baking sheets with parchment paper. Spray a medium cookie scoop with nonstick spray and scoop 1 1/2-inch balls of dough. Place two inches apart on prepared baking sheets and flatten mounds slightly.
- Bake cookies for 18 to 20 minutes, rotating pans halfway through, until edges are lightly golden and tops are set. Cool for 10 minutes on baking sheets, then transfer to a wire rack to cool completely.
- For the glaze, whisk together powdered sugar, salt, lemon zest, and lemon juice in a small bowl. Drizzle glaze over cookies and let set before serving.
Notes
Baking powder: Use an aluminum-free baking powder to keep cookies from turning blue.
So I was searching for a recipe that uses the ingredients I had on hand (lemon, blueberry, cream cheese and the basics) and I’m so happy I came across this one! My spouse and I just ate them slightly warm and they were to die for. I saved this one to the recipe folder and I can’t wait to make them again for more people once this pandemic is over. Thank you!
So happy to hear that! Thank you, Sam! 🙂
Can you make the dough the night before and bake in the morning?
Hi Caroline, yes that should work fine to make the dough the night before. Hope you enjoy! 🙂
Made them twice in 2 days! Soo delicious thank you!
Thanks so much, glad you tried them! 🙂