Sweet, zesty, and full of juicy berries, these blueberry lemon cake cookies are soft, chewy, and totally irresistible. They’re made with cake mix for a super easy shortcut, and the cream cheese keeps them soft and fluffy. Plus, that glaze? You’ll be licking the spoon.
Perfect for bake sales, brunch spreads, or stashing in the freezer for when the sweet tooth strikes. Just don’t expect them to last long around here – my kids crushed half the batch before the glaze even set.
Try my Chocolate Cake Mix Cookies, or my Strawberry Cake Mix Cookies, too!
Step-by-step photos and instructions are below, but you can jump right to the recipe card if you wish!
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Why you’ll love this recipe
Quick. Made with cake mix and no chilling required if you’re in a rush.
Soft and chewy. Thanks to cream cheese in the batter.
Bursting with flavor. Bright lemon and juicy blueberries.
Crowd pleaser. Great for parties, brunch, or just because.
I have included step-by-step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the full recipe card located at the bottom of the post.
Key Recipe Ingredients
The full list of ingredients and amounts is found in the printable recipe card below.
- Butter. I use salted butter pretty much all the time.
- Cream cheese. Use full-fat, brick-style cream cheese at room temperature for best texture.
- Lemon zest. Freshly zested lemons give the best punch of flavor.
- Cake mix. Any brand of lemon cake mix works. You can sub with yellow or vanilla, just adjust flavoring. I used Betty Crocker for this recipe, which is 13.5oz.
- Blueberries. Fresh is best. If using frozen, don’t thaw first – and gently fold them in.
- White chocolate chips. Totally optional, but they add a creamy sweetness that balances the tart lemon.
How to make Lemon Cake Mix Cookies
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This next part is only a photo tutorial of the recipe steps. The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
Get prepped: Line a baking sheet with parchment paper and set aside.
Make the dough: Cream the butter and cream cheese together, then mix in the lemon zest, egg, and vanilla extract. Add the cake mix and mix. Fold in the white chocolate chips, then gently fold in the blueberries. Try not to burst them or the dough will turn blue-green.
Chill the dough: Use a cookie scoop to portion the dough onto a separate cookie sheet. Don’t worry about spacing them out. Cover with plastic wrap and chill in the fridge for 1 hour.
Bake: Preheat oven to 350°F. Place chilled dough on a lined baking sheet, leaving space between each. Press each one down slightly since they don’t spread much. Bake for 19 minutes or until the edges are just golden. Let cool on the pan for 5 minutes, then move to a wire cooling rack.
Glaze: Once cookies are cool, stir powdered sugar with 1½ tablespoons water until smooth. Add a little more water if it’s too thick. Use a spoon to drizzle or transfer to a zip-top bag, snip a corner, and pipe it on. For a lemon glaze, use lemon juice instead of water.
Frequently Asked Questions
What size cake mix should I use?
This recipe was tested with a 13.5 oz Betty Crocker lemon cake mix. If yours is a different size (like 15.25 oz), it’ll still work – the cookies may just spread a bit more or be a touch firmer.
Can I skip the glaze?
Totally. They’re still delicious without it, but the glaze adds that extra zing and sweetness that makes them look (and taste) bakery-worthy.
Can I make these into bars instead?
Yes! Press the dough into a greased 9×13 pan and bake at 350°F for 22-26 minutes. Cool, glaze, and slice.
Do I have to chill the dough?
Chilling helps them hold shape and prevents too much spreading, but you can bake right away if needed. Just give them extra space on the sheet.
Kylee’s Notes
- You can swap in yellow or vanilla cake mix if that’s what you have. Add 1-2 tablespoons fresh lemon juice to bump up the lemon flavor.
- Chilling the dough helps prevent spreading. If you’re skipping the chill, space the cookies out more before baking.
- For extra lemon zing, use lemon juice instead of water in the glaze.
- Don’t overmix after adding the cake mix, or the cookies might get tough.
- Chilling helps them keep their shape, but you can bake right away in a pinch.
- Use a small scoop for uniform cookies that bake evenly.
- Glaze only once cookies are completely cooled or it will melt right off.
- Make a double batch and freeze half for future snacking.
- If the glaze is too thin, add a bit more powdered sugar to thicken it back up.
- Try adding a pinch of salt to the glaze to enhance the lemon flavor.
- Keep a lemon on hand for zest and juice – the fresh stuff makes a big difference!
How to store cookies
Store cookies in an airtight container on the counter for about 3 days. To get more storage time, store in the refrigerator.
Freezer
Freeze baked cookies in a zip-top bag for up to 3 months. Let thaw at room temp before serving.
More delicious cookie recipes:
- Cowboy Cookies. A recipe you’ll make over and over, these are sure to be a family favorite!
- Pumpkin Cheesecake Cookies. The rich flavors of pumpkin spice blend with a creamy cheesecake filling, making a treat that is perfect for Fall, cozy gatherings or satisfying a sweet tooth.
- Cornflake Cookies. Crispy, golden buttery, crunchy and sweet. They’re fast to make and quick to disappear!
- Thumbprint Cookies. Just 7 ingredients, and super easy to make – this raspberry thumbprint cookie recipe will be a favorite you’ll make over and over.
- Gingerbread Men. Perfectly spiced, with just the right amount of crunch and softness, these Gingerbread Men Cookies are SO yummy! Make these ahead, and plan a decorating party! A fun activity for people of all ages to enjoy!
- ALL COOKIE RECIPES
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Blueberry Lemon Cake Mix Cookies
Ingredients
Cookies
- ½ cup butter (room temperature)
- 8 ounces cream cheese (room temperature)
- 1 tablespoon lemon zest
- 1 large egg
- 1 teaspoon vanilla extract
- 13.25 oz lemon cake mix (13.25 ounce package (I used Betty Crocker))
- ½ cup white chocolate chips (optional)
- 1 cup fresh blueberries
Glaze
- 1 cup powdered sugar
- 1½ to 2 tablespoons water
Directions
- Get prepped: Line a baking sheet with parchment paper and set aside. Preheat oven to 350°F.
- Make the cookie dough: Cream the ½ cup butter and 8 ounces cream cheese together using a hand or stand mixer for about a minute.
- Mix in the 1 tablespoon lemon zest 1 large egg, and 1 teaspoon vanilla extract.
- Add the13.25 oz lemon cake mix and mix until combined.13.25 oz lemon cake mix
- Use a rubber spatula to scrape down the sides of the bowl if needed.
- Fold in the ½ cup white chocolate chips, if using, then gently fold in the 1 cup fresh blueberries. Try not to burst them or the dough will turn blue-green.
- Chill the dough: Use a cookie scoop to portion the dough onto a separate cookie sheet. Don’t worry about spacing them out. Cover with plastic wrap and chill in the fridge for 1 hour.
- Bake: Transfer the chilled dough scoops to your prepared baking sheet, leaving space between each one. Gently press down each scoop to flatten slightly. These cookies don’t spread much.
- Bake for 19 minutes or until just lightly golden around the edges.
- Cool: Cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Glaze: Once cookies are at room temp, mix 1 cup powdered sugar with 1½ to 2 tablespoons water. Stir until smooth. If too thick, add a little more water.
- For a thinner drizzle, use a spoon. For more control, spoon the glaze into a small zip-top bag, snip a tiny corner, and squeeze to pipe it on.
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Notes
- You can swap in yellow or vanilla cake mix if that’s what you have. Add 1–2 tablespoons fresh lemon juice to bump up the lemon flavor.
- Chilling the dough helps prevent spreading. If you’re skipping the chill, space the cookies out more before baking.
- For extra lemon zing, use lemon juice instead of water in the glaze.
Nutrition Facts
Disclaimer
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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