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Lemon Blueberry Cookies from Cake Mix

Have you ever made cookies using cake mix?? They always come out so good and perfectly soft and chewy, plus they're so much easier to make that from-scratch cookies!

These Lemon Blueberry Cookies with Lemon Glaze are the tastiest cookie recipe and a great way to use up fresh blueberries! This recipe makes a large batch of cookies, perfect for parties, potlucks, and entertaining!

Stack of lemon blueberry cookies
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Cake mix cookies

Cake mix cookies are a favorite of mine because the boxed cake mix does half the work—you only need to grab a few additional ingredients! Don't worry, the cookies don't taste like cake and don't have a cake-like texture. They just happen to be perfectly soft and chewy.

Lemon blueberry cookies on a serving plate

You'll notice that these lemon blueberry cookies have quite a few additional ingredients, but that's because we are adding fresh blueberries, fresh lemon zest, and delicious lemon extract to the cookie dough.

Oh, and we're using cream cheese and butter to make these cookies absolutely buttery and chewy.

Related recipe from my sister site: Red Velvet Crinkle Cookies from Cake Mix

Lemon blueberry cookies

I love the combination of blueberries and lemons (see these lemon blueberry muffins!) because both of these ingredients just taste so "fresh" and light to me! And while blueberries are not a typical cookie mix-in, they work great in cookies.

And yes, they taste delicious with a glass of milk!

Plate of lemon blueberry cookies with jar of milk behind it

Give them a try!

Related recipe: Soft Cranberry Sugar Cookies

Ingredients

For the lemon blueberry cookies:

  • 8 oz cream cheese (softened to room temperature)
  • ½ cup butter (1 stick - softened to room temperature)
  • 1 teaspoon lemon extract
  • 3 tablespoons lemon zest (reserve 1 tbsp. for icing)
  • 1 large egg
  • 1 box lemon cake mix (can use yellow cake mix if desired)
  • 1 ½ cups fresh blueberries

For the lemon glaze:

  • 1 cup powdered sugar
  • 1.5 - 2 tablespoons lemon juice
Ingredients to make lemon blueberry cookies from cake mix

Special equipment needed

Related recipe: Chocolate Peanut Butter Cookies

Instructions

Step 1: Using an electric mixer with a large bowl, cream together the cream cheese and butter until light and fluffy.

Whipped butter and cream cheese in a mixer bowl

Step 2: Add in the lemon extract and 2 tablespoons of the lemon zest. Mix lightly.

Adding lemon zest to lemon cookie dough in a mixer bowl

Step 3: Add the egg and mix just until combined.

Step 4: Add the cake mix and mix until thoroughly combined.

Lemon cookie dough from cake mix

Step 5: Fold in the blueberries carefully (with a spatula or spoon). Be careful not to overmix or crush the blueberries as this can result in the mix being green.

Lemon blueberry cookie dough in a mixer bowl

Step 6: Cover the bowl with plastic wrap and chill the dough in the fridge for several hours. 

Step 7: When ready to bake, preheat the oven to 375°F. Line a baking sheet with parchment paper.

Step 8: Drop or lightly roll the dough into balls about the size of a walnut. I like to use a 2 oz cookie scoop to obtain a more uniform size. Space the dough balls on the parchment paper, allowing approximately 3 inches between each one.

Lemon blueberry cookie dough balls scooped onto a baking sheet

Step 9: Bake on the center rack of the oven for approximately 20 minutes, or until a golden brow around the edges. Remove the pan and allow to cool in the pan for about 10 minutes before removing to a cooling rack to cool completely. Make sure to cool completely before icing!

Baked lemon blueberry cookies on a cooling rack

Step 10: With a fork or a small whisk, mix together the powdered sugar, remaining 1 tablespoon lemon zest, and lemon juice until smooth. Add extra sugar or a few drops of juice as needed to obtain the right drizzle consistency, but don't add too much liquid or the glaze won't harden when it dries. Drizzle across the tops of the completely cooled cookies and let cool.

If you enjoyed this recipe, let me know with a comment and a star rating below. And don't forget to share it on Facebook and save it on Pinterest for later!

Stack of lemon blueberry cookies

Lemon Blueberry Cookies from Cake Mix

These Lemon Blueberry Cake Mix Cookies are so easy to make and have the best fresh summer flavor! make sure to glaze them with lemon glaze for the ultimate treat.
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: American
Diet: Vegetarian
Prep Time: 15 minutes
Cook Time: 20 minutes
Chilling time: 2 hours
Total Time: 3 hours
Servings: 36 cookies
Calories: 116kcal
Author: Kate

Ingredients

For the lemon blueberry cookies:
  • 8 oz cream cheese (softened to room temperature)
  • ½ cup butter (1 stick - softened to room temperature)
  • 1 teaspoon lemon extract
  • 3 tablespoons lemon zest (reserve 1 tablespoon for icing)
  • 1 large egg
  • 1 box yellow cake mix (can use lemon cake mix if desired)
  • 1 ½ cups fresh blueberries
For the lemon glaze:
  • 1 cup powdered sugar
  • 1.5 - 2 tablespoons lemon juice

Special equipment

Instructions

  • Using an electric mixer with a large bowl, cream together the cream cheese and butter until light and fluffy.
  • Add in the lemon extract and 2 tablespoons of lemon zest. Mix lightly.
  • Add the egg and mix just until combined.
  • Add the cake mix and mix until thoroughly combined.
  • Fold in the blueberries carefully (with a spatula or spoon). Be careful not to overmix or crush the blueberries as this can result in the mix being green.
  • Cover the bowl with plastic wrap and chill the dough in the fridge for several hours.
  • When ready to bake, preheat the oven to 375°F. Line a baking sheet with parchment paper.
  • Drop or lightly roll the dough into balls about the size of a walnut. I like to use a 2 oz cookie scoop to obtain a more uniform size. Space the dough balls on the parchment paper, about 3 inches apart.
  • Bake on the center rack of the oven for approximately 18-20 minutes, or until a golden brow around the edges. Remove the pan and allow to cool in the pan for about 10 minutes before removing to a cooling rack to cool completely. Make sure to cool completely before icing!
  • Make the icing: With a fork or a small whisk, mix together the powdered sugar, remaining 1 tablespoon lemon zest, and lemon juice until smooth. Add extra sugar or a few drops of juice as needed to obtain the right drizzle consistency, but don't add too much liquid or the glaze won't harden when it dries. Drizzle across the tops of the completely cooled cookies and let cool.

Notes

I really recommend getting a few fresh lemons to get as much lemon zest as you can. Make sure to zest the lemon before juicing it for the icing!
Read the full blog post to see pictures of each step of the cookie dough making process to see what the mixture should look like.

Nutrition

Calories: 116kcal | Carbohydrates: 17g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 18mg | Sodium: 147mg | Potassium: 25mg | Fiber: 0.4g | Sugar: 10g | Vitamin A: 174IU | Vitamin C: 2mg | Calcium: 39mg | Iron: 0.4mg
Recipe Rating




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