Jump to Recipe
These blueberry cookies deliver bright, fruity flavor with crisp edges and a soft, chewy center. They’re simple to make—no mixer required—just a bowl and a rubber spatula. The dough combines fresh blueberries and a touch of blueberry jam for concentrated berry flavor, making these cookies a perfect summer treat.
This recipe uses everyday pantry staples and comes together quickly. The combination of fresh berries and jam intensifies the blueberry taste, while brown sugar keeps the cookies moist and chewy. These cookies disappear fast at gatherings—be prepared to share or bake a double batch.
If you enjoy cookies, you might also like Lemon Blueberry Cookies, Espresso Cookies, and Raspberry Cheesecake Cookies.
WHY THIS RECIPE WORKS
- Easy to make: Only a bowl and a rubber spatula are needed, no electric mixer required.
- Crispy edges and soft center: The baking method yields crunchy edges with a tender, chewy interior.
- Blueberry forward: Fresh blueberries and a spoonful of blueberry jam boost the fruit flavor.
INGREDIENT NOTES
Below are key ingredients and tips. See the recipe card for the full ingredient list and exact measurements.
- Blueberries: Use fresh berries when possible; frozen berries add extra moisture and can change dough texture.
- Blueberry jam: A small amount of jam intensifies the blueberry flavor and creates pockets of jammy sweetness.
- Butter: Melt the butter, then let it cool to room temperature before mixing. Salted or unsalted butter both work.
- Brown sugar: Adds moisture and chewiness to the cookies for a soft center.
STEP BY STEP INSTRUCTIONS
These instructions guide you through making the dough and baking the cookies. The full recipe card appears below with exact measurements.
STEP 1: Melt the butter and let it cool to room temperature. In a large bowl, whisk melted butter with granulated and brown sugar for about 1 minute using a rubber spatula. Add the egg and vanilla and mix until combined.
STEP 2: In a separate bowl, combine flour, baking powder, baking soda, and salt. Add the dry ingredients to the wet mixture and stir with a spatula until just combined—avoid overmixing.
STEP 3: Gently fold in the fresh blueberries. Add the blueberry jam and use a butterknife to swirl it through the dough without fully incorporating it; this creates ribbons of jam.
STEP 4: Using a 2-tablespoon (about 1.3 ounce) cookie scoop, portion the dough into 14 balls. Place the scooped dough in the refrigerator and chill for 1 hour.
While the dough chills, preheat the oven to 180ºC / 355ºF (conventional) and line a baking sheet with parchment paper.
STEP 5: Arrange up to six dough balls on each prepared baking sheet and bake for 12–13 minutes. The cookies will still be soft when they come out—let them rest on the tray for 5 minutes, then transfer to a cooling rack with a spatula.
EXPERT BAKING TIPS
- Use a kitchen scale: Measuring by weight is the most reliable way to get consistent results, especially for flour.
- Don’t overmix: Fold gently with a spatula to keep the dough tender and to preserve whole blueberries.
- Pan color matters: Light-colored aluminum pans bake more gently than dark pans, helping prevent overly dark edges and dry cookies.
FAQ
Yes. Use a larger cookie scoop (2.5–3 oz) and increase the baking time to about 14–16 minutes, keeping an eye on the edges for doneness.
Yes. Scoop the dough into balls, store them in an airtight container in the fridge overnight, and bake as directed.
Yes. Freeze scooped dough balls in an airtight container for up to 30 days. Thaw in the fridge or at room temperature for about an hour before baking.
STORAGE
Store baked cookies in an airtight container at room temperature. They are best enjoyed the same day they are baked for peak texture, but will keep for a couple of days if needed.
Other Cookie Recipes To Try
- Red Velvet Cookies with Cream Cheese Frosting
- 25 Best Summer Dessert Ideas
- Carrot Cake Cookies
- 20 Best Easter Dessert Ideas
If you tried this recipe, please leave a star review and tag @juliemarieeats on Instagram. Pin recipe ideas on Pinterest to save this and other favorites.
Blueberry Cookies
Pin Recipe
Equipment
-
Cookie scoops
-
Parchment paper
Ingredients
BLUEBERRY COOKIES
- 150 g butter melted and cooled
- 150 g granulated sugar
- 50 g brown sugar
- 1 egg room temperature
- 1 teaspoon vanilla extract
- 230 g all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 tablespoon blueberry jam
- 75 g fresh blueberries
Instructions
-
Melt the butter over low heat or in the microwave without boiling. Pour into a large bowl and chill until it reaches room temperature, about 20 minutes.
-
Stir the cooled butter with granulated and brown sugar for about 1 minute using a rubber spatula. You can also use a stand mixer with a paddle attachment.
-
Add the egg and vanilla, mixing until incorporated.
-
Whisk together flour, baking soda, baking powder, and salt in a separate bowl. Fold the dry ingredients into the wet mix until just combined.
-
Gently fold in the fresh blueberries. Add the blueberry jam and swirl it into the dough with a butterknife—do not overmix.
-
Scoop 14 dough balls with a 2-tablespoon scoop and chill in the fridge for 1 hour.
-
Preheat the oven to 180ºC / 355ºF and line a baking sheet with parchment paper.
-
Bake up to six cookies per tray for 12–13 minutes. Let them rest on the tray for 5 minutes, then transfer to a cooling rack.
Nutrition
Carbohydrates: 29 g
Protein: 2 g
Fat: 9 g
Tried this recipe?Let us know how it was!