If you haven't discovered the secret to a perfectly chewy cookie yet, then I am so excited to be the first to share it with you! Lemon Blueberry Cake Cookies are made with cake mix and it truly makes all the difference. Not to mention that I love anything with lemon and the combination with blueberry enhances the flavors even more. As an added bonus, these cookies look just as great as they taste! So let's go impress your friends and family and make some cookies, I'll show you how!
Recipe Ingredient Notes
- Cream cheese and butter - If needed, substitute with full-fat Greek yogurt for a lighter version.
- Egg - a flax egg can be used for an egg-free alternative.
- Lemon zest and juice - use fresh lemons for the best flavor.
- Lemon cake mix - as a substitute you can use yellow cake mix and add extra lemon zest.
- White chocolate chips - try dark chocolate for a more intense contrast.
- Fresh blueberries - if using frozen berries, do not thaw before mixing them in.
Cake mix is a super convenient secret weapon in the kitchen, and it's perfect for whipping up delicious treats and even savory meals in a flash. If you're looking for more ways to use this pantry superstar, be sure to check out our recipes for easy peach cobbler with cake mix and pancakes from muffin mix recipe.
Ways to Enjoy Every Bite
While these cookies may look like the perfect spring and summer treat, freshly ripe winter lemons make this the perfect winter treat too! Enjoy them with a hot cup of tea or a scoop of vanilla ice cream. If you or a neighbor have a lemon tree this is the perfect way to use up those extra lemons!
How to Bake Lemon Blueberry Cookies Recipe
Step 1: Preheat oven to 350°F. Line a baking sheet with parchment paper. In a large bowl, beat softened cream cheese, butter, egg, lemon zest, 1 tablespoon lemon juice, baking powder, and vanilla with a hand mixer until smooth. Add lemon cake mix and mix on low speed until just combined.
Step 2: Gently fold in white chocolate chips, then fresh blueberries, being careful not to crush them.
Step 3: Scoop dough (about 2 tablespoons per cookie) onto the baking sheet, spacing 2 inches apart. Bake for 10-13 minutes until edges are lightly golden and centers are just set. Cool on the baking sheet for 10 minutes, then transfer to a cooling rack.
Step 4: Whisk powdered sugar with 3-4 tablespoons lemon juice to make the glaze. Drizzle over cooled cookies and let set before serving.
Why does Cookie Cake Taste Different than Cookies?
A cookie cake is thicker, chewier, and often contains more moisture than traditional cookies. The larger size allows it to bake more evenly, while cookies, being smaller, develop crisp edges and a softer center. The ingredient ratios may also differ slightly, giving cookie cakes a richer, heavier and more cake-like texture.
Recipe Tips from Mrs. G
- Use fresh blueberries when possible.
- Let cookies cool on the baking sheet.
- For pretty cookies, add a few extra blueberries on top.
Storing Leftover Cookies from Cake Mix
Store the cookies in an airtight container at room temperature for up to three days. For longer storage, keep them in the refrigerator for up to a week. Freeze them in a sealed container for up to three months.
Lemon Blueberry Cake Cookies
Equipment
- parchment paper
- cookie sheet
- juicer for lemon optional
- citrus zester
- stand or hand mixer
- cookie scoop optional
- spatula
- cooling rack
Ingredients
- 6 ounces cream cheese softened; substitute with full-fat Greek yogurt for a lighter version
- ½ cup butter softened
- 1 large egg a flax egg can be used for an egg-free alternative
- lemon zest from ½ lemon
- 5 tablespoons lemon juice divided
- 1 teaspoon baking powder
- ½ teaspoon vanilla extract
- 15.25 ounce lemon cake mix substitute with yellow cake mix and add extra lemon zest
- ½ cup white chocolate chips
- 1 cup fresh blueberries if using frozen berries do not thaw before mixing in
- 1 cup powdered sugar
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- In a large mixing bowl, add the softened cream cheese, softened butter, egg, lemon zest, 1 tablespoon of lemon juice, baking powder, and vanilla extract. Using a hand mixer on medium speed, beat the ingredients until smooth and fully combined. Scrape down the sides of the bowl with a spatula as needed to ensure an even mixture.
- Add the lemon cake mix to the bowl. Using the hand mixer on low speed, mix just until the dry ingredients are fully incorporated. Avoid overmixing, as this can affect the cookie texture.
- Using a spoon or spatula, gently fold in the white chocolate chips, ensuring they are evenly distributed. Next, carefully fold in the fresh blueberries, being gentle to avoid crushing them and releasing too much juice into the batter.
- Using a medium cookie scoop (about 2 tablespoons per cookie), scoop the dough and place each portion 2 inches apart on the prepared baking sheet. If using a scoop, fill it only 75% full to prevent oversized cookies from spreading too much during baking.
- Transfer the baking sheet to the preheated oven and bake for 10-13 minutes, or until the cookies are set and lightly golden around the edges. The centers may look slightly soft but will firm up as they cool.
- Remove the cookies from the oven and let them cool on the baking sheet for at least 10 minutes before transferring them to a cooling rack. This resting time allows the cookies to finish setting without overbaking.
- While the cookies are cooling, make the glaze. In a small bowl, whisk together powdered sugar and 3-4 tablespoons of lemon juice, adjusting the amount of juice to reach your desired glaze consistency. If you prefer a thicker glaze, use less juice; for a thinner drizzle, add more.
- Using a spoon, drizzle the lemon glaze over the cooled cookies. Let the glaze set for a few minutes before serving.
Notes
- For the best texture and flavor, always use fresh lemon zest and fresh blueberries when making these lemon blueberry cake cookies.
- If using frozen blueberries, add them straight into the cookie dough without thawing to prevent excess moisture.
- Turn these into lemon crinkle cookies by rolling each cookie dough ball in powdered sugar before baking.
- Adjust the flavoring by using almond or coconut extract instead of vanilla.
- Enhance the taste by adding crushed freeze-dried blueberries to the dough.
- Store the cookies in an airtight container at room temperature for up to three days. For longer storage, keep them in the refrigerator for up to a week.
- Freeze them in a sealed container for up to three months.
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