Lemon Blueberry Shortbread Cookies

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These Lemon Blueberry Shortbread cookies are tasty shortbread treats with a hint of fruit.

Blueberry lemon cookies on a wooden cutting board.

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To get the fruity taste I made a basic shortbread recipe and added some dried blueberries to the dough.

A close up of blueberry cookies on a baking sheet.

One of the things I find annoying about shortbread is cutting the butter into the dough using a pastry cutter. It takes so long, but I love the crumbly shortbread that results. So this time I tried making the shortbread in the food processor. It worked pretty well, and when I added the dried blueberries they got processed into smaller pieces too, spreading the blueberry flavor and leaving pretty purple swirls all through the dough.

A white icing is being poured onto a rack of cookies.

After the cookies were baked and cooled I made simple glaze with powdered sugar and lemon juice, and drizzled it over the cookies.  To top them off and make them pretty I added some lemon zest on top. These cookies have so little sugar on them that a sugary glaze goes perfectly!

Blueberry cookies with lemon icing on a wooden cutting board.

The cookies have a nice delicate flavor, with distinct lemon and blueberry flavors which complement each other and are perfect for tea time!

4.67 from 6 votes

Lemon Blueberry Shortbread Cookies

Published By Anne
Shortbread cookies perfect for teatime.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 24
Print Save Rate Pin



  • 1 1/4 cup flour
  • 2 Tablespoon sugar
  • 1/4 teaspoon salt
  • 1/2 cup butter
  • 1/4 cup dried blueberries


  • 1 cup powdered sugar
  • 2 Tablespoon lemon juice
  • lemon zest


  • Preheat the oven to 325 F.
  • Add the flour, sugar and salt to the food processor and pulse a few times to mix.
    1 1/4 cup flour, 2 Tablespoon sugar, 1/4 teaspoon salt
  • Cut the butter into 8 slices and add to the food processor, and pulse until the dough is small crumbs. OR use a pastry cutter to cut the butter into the flour.
    1/2 cup butter
  • Dump the dough onto a floured surface and squeeze it together into a ball.
  • Roll and pat the dough into a thickness of 1/4 inch and cut using a cookie cutter. Reroll the scraps to use up all the dough.
  • Bake the cookies for 20 minutes, until they just start to brown on the edges.
  • Once the cookies are completely cool mix the lemon juice with the powdered sugar and drizzle it over the cookies. Top them off with freshly grated lemon zest.
    1 cup powdered sugar, 2 Tablespoon lemon juice, lemon zest

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Nutrition Information

Calories: 87kcal | Carbohydrates: 12g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 55mg | Potassium: 22mg | Fiber: 0.4g | Sugar: 7g | Vitamin A: 118IU | Vitamin C: 0.5mg | Calcium: 3mg | Iron: 0.3mg

Nutrition facts are estimates.

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Blueberry lemon cookies on a wooden cutting board.

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Hi, I’m Anne!

I love to cook and I want to share my recipes with you. I believe cooking should be approachable and fun, not a chore. I want to make simple recipes using everyday ingredients that you can make again and again, whether it is for a busy weeknight, a summer cookout or a special dessert. Read more...

4 thoughts on “Lemon Blueberry Shortbread Cookies”

  1. These are perfect for this theme! I love the scalloped edges too. I can’t wait to try incorporating dried fruit into shortbread.

  2. What a great Idea! The way the blueberries became swirled through the dough is so pretty and I love it paired with lemon. Perfect cookie for teatime!

  3. I always find cutting the butter in by hand very therapeutic, but I have also used the food processor route. Your picture of the dough with the cut out shapes is mesmerizing – love it! Pretty sure I have some dried blueberries in the pantry so I can’t wait to try your recipe.


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