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Glazed Lemon Blueberry Pound Cake Cookies

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These glazed lemon blueberry pound cake cookies capture the nostalgic flavor of classic pound cake in a tender, cake-like cookie, bursting with juicy blueberries and topped with a tangy lemon glaze. Perfect for summer gatherings, picnics, or a sweet treat any time of year.

Ingredients

Scale
  • 1/2 cup (113g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • Zest of 1 large lemon
  • 2 tablespoons (30ml) freshly squeezed lemon juice
  • 1 teaspoon (5ml) pure vanilla extract
  • 2 cups (250g) all-purpose flour, spooned and leveled
  • 1 teaspoon (4g) baking powder
  • 1/4 teaspoon (1g) salt
  • 1 cup (150g) fresh blueberries, rinsed and patted dry (or frozen, unthawed)
  • For the Lemon Glaze:
  • 1 cup (120g) powdered sugar
  • 2–3 tablespoons (30-45ml) freshly squeezed lemon juice
  • Lemon zest (optional, for extra zing)

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. In a large bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed for 2-3 minutes, until light and fluffy.
  3. Beat in the eggs, one at a time, mixing well after each. Scrape down the sides. Add lemon zest, lemon juice, and vanilla extract. Mix just until combined.
  4. In a separate bowl, whisk together the flour, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet, mixing on low speed or by hand just until no streaks remain. Do not overmix. If needed, add 1-2 teaspoons milk to bring the dough together.
  6. Gently fold in the blueberries with a spatula, being careful not to crush them.
  7. Use a medium cookie scoop or two spoons to drop heaping tablespoons of dough onto the prepared baking sheets, spacing 2 inches apart (about 22-24 cookies).
  8. Bake for 13-15 minutes, until edges are just golden and centers are set. Cookies should feel springy, not firm.
  9. Let cookies cool on the baking sheet for 3-5 minutes, then transfer to a wire rack to cool completely.
  10. For the glaze: In a small bowl, whisk together powdered sugar with 2-3 tablespoons lemon juice until smooth and pourable. Add extra zest if desired.
  11. Once cookies are completely cool, spoon or drizzle glaze over each one. Let the glaze set for at least 20 minutes before stacking or serving.

Notes

For best results, use fresh lemons for zest and juice. If using frozen blueberries, do not thaw and toss with a teaspoon of flour before folding in. Cream butter and sugar thoroughly for a tender crumb. Let cookies cool completely before glazing. For gluten-free cookies, use a 1:1 gluten-free flour blend. Store in an airtight container at room temperature for up to 3 days, or freeze unglazed cookies for up to 2 months.

Nutrition

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