If you love soft, chewy cookies bursting with citrus and fruit flavors, these lemon blueberry cake cookies are for you! Made with a cake mix shortcut, they’re incredibly easy to whip up in no time. The combination of sweet blueberries, tangy lemon zest, and creamy white chocolate chips creates an irresistible dessert you’ll want to make again and again.
Baking cookies from cake mix is a game-changer! It’s one of the easiest ways to achieve bakery-style cookies without the hassle of measuring multiple dry ingredients. These lemon blueberry cookies take full advantage of a lemon cake mix base, which creates a light, fluffy texture with just the right amount of sweetness. Adding cream cheese and butter ensures they’re soft and rich, while fresh blueberries bring a juicy pop of flavor to every bite.
This simple method is similar to the original M&M cookie recipe, but with a bright, citrus twist! The best part? No need for chilling the dough or fancy equipment. Just mix, scoop, and bake! This lemon cookies from cake mix recipe is foolproof, making it perfect for even a simple afternoon treat.
Content Covered Here
Why We Love These Lemon Blueberry Cookies
- Quick and easy
This recipe comes together in minutes using a cake mix, so there’s no need for complicated steps. - Soft and chewy texture
The combination of butter, cream cheese, and cake mix gives these lemon cake cookies a soft, melt-in-your-mouth texture. - Bursting with flavor
The bright citrus notes, fresh blueberries, and creamy white chocolate create a lemon cookies from cake mix recipe that’s perfectly balanced in sweetness and tanginess.
We love lemon recipes, here are some of our favorites: lemon curd and lemon poke cake.
Ingredient Notes and Substitutions
- Cream cheese and butter: these add richness and create an ultra-soft texture. 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.
- Baking powder: helps make these cookies soft and airy.
- Vanilla extract: enhances the sweetness and balances the tartness of the lemon.
- Lemon cake mix: as a substitute use a 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.
- Powdered sugar: used to create a sweet lemon glaze for extra flavor.
Recipe Variations
- 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.
Equipment Used in this Recipe
- zester
- juicer
- large bowl
- hand mixer or stand mixer
- spatula
- baking sheet
- parchment paper
- cookie scoop
- cooling rack
How to Make Lemon Cookies from Cake Mix
- Preheat and prepare
Preheat your oven to 350°F and line a cookie sheet with parchment paper or silicone mats. - Mix the wet ingredients
In a large bowl, use a hand mixer to blend the cream cheese, butter, egg, lemon zest, 1 tablespoon of fresh lemon juice, baking powder, and vanilla extract until smooth.
- Add cake mix
Mix in the lemon cake mix on low speed until combined.
- Fold in Add-ins – Stir in the white chocolate chips and gently fold in the blueberries to avoid bursting.
- Shape and Bake
Use a cookie scoop to form dough balls and place them in a single layer on the baking sheet. - Bake and Cool
Bake for 10-13 minutes until the cookies are set. Let them cool for at least 10 minutes before transferring to a wire rack.
- Make the glaze
While the cookies are cooling, make the glaze. In a small bowl, whisk together powdered sugar and 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.
- Glaze
Mix the powdered sugar with 3-4 tablespoons of fresh lemon juice and drizzle over the cooled blueberry cookies recipe.
Serving Suggestions
These blueberry lemon cookies are perfect for any occasion! Enjoy them with a hot cup of tea, a fresh fruit salad, or a scoop of vanilla ice cream. They pair beautifully with lemon curd or a berry compote for an extra burst of flavor. For a complete brunch spread, serve these lemon blueberry cookies alongside a fresh green salad and a glass of homemade lemonade.
🎯 TFN Pro Tip
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. Also, for an extra fresh lemon flavor, add a teaspoon of lemon extract to the dough.
Recipe FAQs
No, this recipe is quick and requires no chilling before baking.
Yes, but do not thaw them first, as they will release too much liquid into the dough.
Cake mix is designed to create a light, fluffy texture with a tender crumb, while cookie mix contains less leavening and more fat, resulting in a denser, chewier texture. When making lemon cookies from cake mix, additional ingredients like butter and eggs help create a firmer dough that bakes into a cookie consistency rather than a cake.
Lemon cake mix is incredibly versatile! You can use it to make lemon crinkle cookies, lemon bars, muffins, cake pops, and even a citrusy lemon dump cake. By adjusting the ingredients, you can transform the mix into different treats with unique textures and flavors.
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, more cake-like texture.
More Sweet Treats to Love…
- Cinnamon Raisin Sourdough Bread
- Matcha Tea Cookies
- Chocolate Cookies with White Chips Recipe
- Dr Pepper Chocolate Cake
If you tried this lemon blueberry cake cookie recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Follow us on Facebook, Pinterest, or Instagram for more. Thanks for visiting!
Lemon Blueberry Cake Cookies
Equipment
- large bowl
- spatula
- parchment paper
- cookie scoop
- cooling rack
- stand or hand mixer
- citrus zester
- cookie sheet
- juicer for lemon
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.
Video
Notes
- 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.
Nutrition
Save This Recipe!
Enter your email below, and we'll send the recipe straight to your inbox.
Andrea says
As soon as I saw these I HAD to make them. I love love love anything lemon dessert. These turned out chewy and perfect!