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    Home » Dessert

    Lemon Blueberry Cookies

    Published: Apr 3, 2023 by Lee · This post may contain affiliate links · 13 Comments .

    Jump to Recipe Jump to Video

    These Lemon Blueberry Cookies are soft, chewy, sweet and tangy. This eggless sugar cookie recipe is made with lemon zest, lemon juice and frozen wild blueberries in the cookie dough, which gives them that lavender hue! For extra tang the dough balls are rolled into lemon sugar prior to baking making them utter perfection. Drizzled with a gorgeous magenta blueberry glaze, these colors are all natural! Best yet, these cookies also gluten free, nut free and can easily be vegan!

    Vibrant purple Lemon Blueberry Cookies covered in sugar and lemon zest drizzled in delicious blueberry glaze.

    The outside of these beauties has a slight crunch thanks to the lemon infused sugar and the inside is soft and chewy! The lemon flavor isn't overpowering thanks to the sweetness from the blueberries; the flavors blend beautifully together! You don't have to add the blueberry drizzle but I think it gives these cookies something extra special! Thanks to all the moisture from the fruit, these beauties stay soft for days like my Strawberry Sugar Cookies!

    For more sugar cookie recipes, try my super popular Sprinkle Sugar Cookies, my Chocolate Chip Sugar Cookies, my Lemon Sugar Cookies and my Blueberry Cookies.

    Jump to:
    • Reasons to Love These Cookies
    • Ingredient Notes
    • Substitutions and Variations
    • How to Make Lemon Blueberry Cookies
    • Expert Baking Tips
    • Recipe FAQs
    • Other Lemon and Blueberry Recipes You'll Love
    • 📖 Recipe
    • Lemon Blueberry Cookies

    Reasons to Love These Cookies

    • Allergy Friendly- These cookies are gluten free, nut free, egg free and can easily be dairy free (vegan)!
    • Soft & Chewy- The inside of these cookies have the most perfect texture. 
    • Covered in Lemon Sugar- The lemon sugar coating helps bring out that lemon flavor and gives the outside a nice crunch!
    • Real Lemon Juice- The juice from the lemons gives the cookies this gorgeous yet mild tang like in my Lemon Buttercream Frosting!
    • Blueberry Glaze- This glaze gives the cookies a lovely sweetness and a stunning color like in our Blueberry Crumb Cake!
    • The Stunning Purple Color- These beauties have a gorgeous marbled lavender hue and the magenta glaze is just perfection and all natural!

    Ingredient Notes

    Frozen blueberries, water, gluten free flour, cornstarch water, baking powder, butter, confectioners' sugar, granulated sugar, kosher salt, three whole lemons, and milk in separate containers.
    • Gluten Free Flour- If you also have nut allergies, make sure to use a brand that’s made in a nut free facility.  I really love to use this gluten free flour because it’s nut safe but it does contain dairy. It also contains xanthan gum which really helps give baked goods their bounce.
    • Milk- If there are no dairy allergies or if you’re not vegan, you can use regular whole milk. For non dairy, use a non dairy milk of your choosing. 
    • Unsalted Butter or Vegan Baking Sticks- Don’t use melted; the cookies will spread into a giant mess.
    • Cornstarch and Water- These cookies have no egg so this mixture helps bind everything together. 
    • Lemons- Please only use fresh squeezed lemon juice. Prepackaged lemon juice can result in the cookies having a chemical taste. We need a total of 3 medium lemons for the juice and zest combined. 
    • Blueberries- I prefer to use frozen wild blueberries because they make the cookies a lovely lavender shade. You can use regular size frozen blueberries, but the cookies will stay a pale yellow and be soft and fluffy versus soft and chewy. They're still delicious!

    See my recipe card below for a complete list of the ingredients with measurements.

    Substitutions and Variations

    How to Make these Vegan

    • Use a gluten free flour that’s free from dairy.
    • Make sure the brand of sugar you use is vegan. 
    • Use vegan baking sticks instead of butter.
    • Only use a non dairy milk of choice.

    How to Make this recipe with All Purpose Flour

    • Use 2 packed cups of regular flour (336 grams).
    • You still need to chill the dough due to the lack of eggs.

    How to Make these with Regular Frozen Blueberries

    • Use ¾ cup frozen regular size blueberries.
    • Press a few blueberries into the tops of the cookies prior to rolling in the lemon sugar if desired.
    • Bake the cookies for 13-15 minutes.
    • Do not leave the dough in the fridge overnight as it will become super wet due to the moisture from the blueberries.

    The images below are what the cookies will look like with the frozen regular size blueberries.

    A bowl of Lemon Blueberry Cookie dough with regular frozen blueberries.
    The Dough
    A scooped ball of Lemon Blueberry Cookies with regular blueberries.
    Dough Balls Coated with Lemon Sugar
    TangyTangy blueberry glaze drizzled on this whiter sugar cookie made with regular frozen blueberries. blueberry glaze drizzled on this cookie made with regular frozen blueberries.
    Finished Cookies

    This recipe has not been tested with these substitutions and/or variations due to celiac disease and food allergies. If you change any of the ingredients, please let us know how the recipe turned out in the comments below!

    Bright flakes of lemon zest shine on top of a plate of fruity glazed sugar cookies.

    How to Make Lemon Blueberry Cookies

    Here are the step by step instructions to make these blueberry lemon cookies!

    Zest and Juice the Lemons

    Step 1: Zest the Lemons

    Wash and dry all 3 lemons. Take a zester and zest all 3 lemons. Put the zest in a little bowl and cover with plastic wrap so it doesn't get crunchy. Set aside. 

    Step 2: Juice the Lemons

    Take one lemon, cut it in half and juice it. Make sure to remove any seeds if they get in the juice. Set aside. 

    There should be about 2 tablespoons of juice. If there isn't enough, juice another lemon.

    Bright yellow lemon zest in a bowl.
    Step 1
    A small bowl of cloudy yellowy lemon juice.
    Step 2

    Make the Blueberry Jam

    Heat the Frozen Blueberries 

    In a medium microwave safe bowl, heat ½ cup of the frozen blueberries in 20 second increments, stirring after each time, until they are soft, liquidy and jammy. This took me about 2-2.5 minutes. 

    Set aside to cool. They will thicken more as they cool.

    Heated blueberries stain the sides of the bowl in a magenta hue.

    Make the Cookies

    Step 1: Whisk Together the Dry Ingredients

    In a large bowl, whisk together the gluten free flour, baking powder and salt. Set aside. 

    Step 2: Make the Cornstarch Water

    In a small bowl, using a spoon, mix together the 2 heaping tablespoons of cornstarch with 3 tablespoons of water until thin and watery. It will be thick and tacky at first.

    A whisk with the dry ingredients.
    Step 1
    A bowl of white cornstarch water.
    Step 2

    Step 3: Cream the Sugar

    In a large bowl of an electric mixer fitted with the paddle attachment, beat the butter or vegan baking stick and 1 ¼ cups of the sugar until it is soft and creamy. About 2-3 minutes.

     Step 4:  Add in the other Wet Ingredients

    Slowly beat the cornstarch water mixture, milk, 1 tablespoon of lemon zest and the 2 tablespoons of lemon juice into the creamed butter and sugar. It will look pale yellow and chunky.

    Creamed sugar in a bowl.
    Step 3
    Adding the lemon juice, zest and cornstarch water to the creamed sugar.
    Step 4

    Step 5: Add in the Dry Ingredients, Blueberries and Chill the Dough 

    Slowly beat in the gluten free flour mixture a little at a time until just combined. 

    Gently using a spatula, fold in the frozen blueberries. The dough will become a lovely purple color.

    Keep the dough in the bowl, cover the top with plastic wrap and refrigerate for at least 1 hour. You must not skip this step or the cookies will spread everywhere.

    Mixing in the dry ingredients to make a thicker batter.
    Step 5- Part 1
    Adding wild blueberries makes the cookie batter a deep purple color.
    Step 5- Part 2

    Step 6: Make the Lemon Sugar 

    Once the dough is done chilling, in a small bowl, whisk together the remaining 3 tablespoons of granulated sugar and the remaining 1 teaspoon of lemon zest. Mix until completely combined.

    A bowl of sugar with lemon zest on top.
    Mixing in the lemon zest thoroughly into the sugar.

    Step 7: Scoop the Dough and Coat with the Lemon Sugar 

    I use an ice cream scoop or a large cookie scoop to make large cookies. It makes 11 scoops. 

    Roll each dough ball in the lemon sugar mixture to coat completely.

    A scooped ball of cookie dough with wild blueberries.
    Dropping the ball into the powdered sugar.

    Step 8: Bake the Cookies

    Place dough balls about 3-4 inches apart on the parchment lined baking sheet. Bake the cookies at 325 degrees Fahrenheit for 15 minutes. 

    Store extra dough balls in the fridge while the rest are baking if they don't all fit. I only bake 6 at a time. 

    Immediately reshape the cookies when they come out of the oven by using a spatula to push them into a circle shape and let cool on the baking sheet for 5 min before transferring to a cooling rack. If you don't do this, the cookies will break apart into a giant mess.

    If adding the glaze, let the cookies cool completely before adding it, otherwise the glaze will turn into a liquid mess.

    Baked Lemon Blueberry Cookies on a cooling rack.

    Make The Glaze (If Desired)

    Step 1: Mix The Glaze Ingredients

    In a small bowl, whisk together the confectioners' sugar, 1 tablespoon of the cooled blueberry jam and the water until combined and smooth.

    Step 2: Drizzle The Glaze

    Drizzle the blueberry glaze on top of the cool cookies. If you drizzle it on warm cookies, the glaze with melt. Let the glaze harden.

    The blueberry glaze in a ramekin with a tiny ceramic spoon.
    Step 1
    Delicious blueberry glaze drizzled onto the cookies on the cooling rack.
    Step 2

    Expert Baking Tips

    • Use Packed Cups of Flour- Normally in baking we do not use packed cups however, when working with gluten free, I've found using packed cups works best to help the baked goods keep their shape. 
    • Use Room Temperature Butter- Do not use softened or melted butter/vegan baking sticks. The cookies will spread out when baking into a giant mess.
    • Use Real Lemons- This is to prevent the cookies from having a chemical taste. 
    • Keep the Lemon Zest Airtight- If you leave it uncovered and not in a bowl covered in plastic wrap while you bake, it will dry out and become crunchy.
    • Do not use Fresh Blueberries- Using fresh makes the dough way too wet and causes the cookies to spread out everywhere.
    • Chill the Dough- If you don’t chill the dough for at least 1 hour, the cookies will spread and be flat and thin. 
    • Reshape the Cookies- If you want your cookies nice and round, reshape them as soon as they come out of the oven. Use a spatula to push them back into a circle shape.
    • Do not Chill the Dough Overnight- The dough will become way too wet due to the frozen blueberries and will develop a slimy texture.
    • Making The Glaze- If the glaze appears too watery, add more confectioners’ sugar 1 tablespoon at a time. If it appears too thick, add more water ¼ teaspoon at a time. You want the glaze thin enough to drizzle but thick enough to solidify on the cookies. 

    Recipe FAQs

    Can I make the dough ahead of time?


    You can make the dough balls ahead of time and then freeze them. Let them come to almost room temperature before rolling them in the lemon sugar and baking.

    If doing this, there is no need to chill it again, prior to baking.

    Can I make these cookies ahead of time?


    Most gluten free baked goods are best made the same day, but you can make these cookies a day before! 

    Unlike most gluten free cookies, they’re actually so soft they stay fresh for several days but they must be stored in the fridge.

    Can I use a smaller cookie scoop?


    Yes! You can use a small cookie scoop. 

    Bake the cookies at the same temperature but for 13 minutes. Reshape as needed. Should make around 22 cookies.

    My cookies aren't the same color as yours, what happened?


    That is because no food coloring is required to get that amazing hue; it's all natural so the color will be different every time. 

    The color of the cookies will vary depending on what type of blueberries you use to make them.

    The color is never 100 percent the same, which makes it so fun. 

    To make them that lavender color, use the organic wild frozen blueberries as I did. Using regular size frozen blueberries will keep the dough more of the pale yellow.

    How do I store these Lemon Blueberry Cookies?


    Once the glaze has hardened, store the cookies in an airtight container in the fridge for up to 3 days. Do not leave them at room temperature as they get very wet due to the blueberries.

    They're still soft when in the fridge but you can leave let them come to room temperature before eating if desired.

    A bite reveals the soft interior inside the crisp edges of the sugary cookie.

    Other Lemon and Blueberry Recipes You'll Love

    • Blueberry Lemon Loaf cut in half showing the blueberry stained insides.
      Blueberry Lemon Loaf
    • A fancy slice of Gluten Free Lemon Cake with a fork.
      Gluten Free Lemon Cake
    • A trio of powdered Blueberry Crumb Cakes rises from the plate.
      Blueberry Crumb Cake
    • Scooping out servings of gluten free Blueberry Cobbler with ice cream.
      Gluten Free Blueberry Cobbler

    Did you try this recipe? Please leave me a ⭐ review below!

    Don’t forget to tag me on Instagram @laneandgreyfare and follow along on Pinterest, Facebook and YouTube! Enjoy!!! 

    📖 Recipe

    Vibrant purple Lemon Blueberry Cookies covered in sugar and lemon zest drizzled in delicious blueberry glaze.

    Lemon Blueberry Cookies

    Author: Lee
    These Lemon Blueberry Cookies are soft, chewy, sweet and tangy. This eggless sugar cookie recipe is made with lemon zest, lemon juice and frozen wild blueberries in the cookie dough, which gives them that lavender hue! For extra tang the dough balls are rolled into lemon sugar prior to baking making them utter perfection. Drizzled with a gorgeous magenta blueberry glaze, these colors are all natural! Best yet, these cookies also gluten free, nut free and can easily be vegan!
    5 from 9 votes
    Print Recipe Pin Recipe
    Prep Time 25 minutes mins
    Cook Time 15 minutes mins
    Chill Time 1 hour hr
    Total Time 1 hour hr 40 minutes mins
    Course Dessert
    Cuisine American
    Servings 11 large cookies
    Calories 306 kcal

    Ingredients
     
     

    For the Cookies

    • 2 cups gluten free flour (I use a 1:1 gluten free flour with xanthan gum)
    • 1.5 teaspoons baking powder
    • ½ teaspoon kosher salt
    • ½ cup unsalted butter , room temperature
    • 1 ¼ cups granulated sugar
    • 2 heaping tablespoons cornstarch mixed with 3 tablespoons water
    • 3 tablespoons milk
    • 2 tablespoons fresh squeezed lemon juice (from about 1 medium lemon)
    • 1 tablespoon lemon zest (from about 2 medium lemons)
    • 1 cup frozen wild blueberries

    For the Lemon Sugar

    • 3 tablespoons granulated sugar
    • 1 teaspoon lemon zest (from about 1 medium lemon)

    For the Glaze

    • 1 cup confectioners' sugar
    • 1 tablespoon blueberry jam
    • 1 tablespoon plus 1 teaspoon water

    Instructions
     

    Make the Blueberry Jam (If Making the Glaze)

    • In a medium microwave safe bowl, heat ½ cup of the frozen blueberries in 20 second increments, stirring after each time, until they are soft, liquidy and jammy. This took me about 2-2.5 minutes. Set aside to cool.
      They will thicken more as they cool.

    Make the Cookies

    • Wash and dry all 3 lemons. Take a zester and zest all 3 lemons. Put the zest in a little bowl and cover with plastic wrap so it doesn't get crunchy. Set aside. 
    • Take one lemon, cut it in half and juice it. Make sure to remove any seeds if they get in the juice. Set aside. 
      There should be about 2 tablespoons of juice. If there isn't enough, juice another lemon. 
    • In a large bowl, whisk together the gluten free flour, baking powder and salt. Set aside.
    • In a small bowl, using a spoon, mix together the 2 heaping tablespoons of cornstarch with 3 tablespoons of water until thin and watery. It will be thick and tacky at first.
    • In a large bowl of an electric mixer fitted with the paddle attachment, beat the butter or vegan baking stick and 1 ¼ cups of the sugar until it is soft and creamy. About 2-3 minutes.
    • Slowly beat the cornstarch water mixture, milk, 1 tablespoon of lemon zest and the 2 tablespoons of lemon juice into the creamed butter and sugar. It will look pale yellow and chunky.
    • Slowly beat in the gluten free flour mixture a little at a time until just combined.
    • Gently using a spatula, fold in the remaining ½ cup frozen wild blueberries. The dough will turn a lovely purple.
    • Keep the dough in the bowl, cover the top with plastic wrap and refrigerate for at least 1 hour. You must not skip this step or the cookies will spread everywhere.
    • After 1 hour, preheat the oven to 325 degrees Fahrenheit. Line a baking sheet with parchment paper. Set aside.
    • Take the dough out of the fridge. Using an ice cream scoop, or a large cookie scoop, scoop the dough out. You should have 11 scoops.
    • In a small bowl, whisk together the remaining 3 tablespoons of granulated sugar and the remaining 1 teaspoon of lemon zest. Mix until completely combined.
    • Roll each dough ball in the lemon sugar mixture to coat completely.
    • Place dough balls about 3-4 inches apart on the parchment lined baking sheet. Bake the cookies at 325 degrees Fahrenheit for 15 minutes. 
      Store extra dough balls in the fridge while the rest are baking if they don't all fit. I only bake 6 at a time. 
    • Immediately reshape the cookies when they come out of the oven. Use a spatula to push them into a circle.
      Let them cool on the baking sheet for 5 min before transferring to a cooling rack. If you don't do this, the cookies will break apart into a giant mess.
      If adding the glaze, let the cookies cool completely before adding it, otherwise the glaze will turn into a liquid mess.

    Make the Glaze (If Desired)

    • In a small bowl, whisk together the confectioners' sugar, 1 tablespoon of the cooled blueberry jam and the water until combined and smooth.
    • Drizzle the blueberry glaze on top of the cool cookies. If you drizzle it on warm cookies, the glaze with melt. Let the glaze harden.

    Video

    Notes

    For smaller cookies: Use a small cookie scoop and bake at same temperature for 13 min. Make sure to keep dough in the fridge in-between baking the batches.
    Vegan: Use a dairy free gluten free flour, vegan sugar, vegan baking sticks and a non dairy milk.
    All Purpose Flour: I cannot test this due to celiac disease, but use 2 packed cups of regular flour (336 grams). Still chill the dough. 
    Storing: Once the glaze hardens, keep extra cookies in an airtight container in the fridge for up to 3 days. 
    Freezing: Wrap dough balls in plastic wrap and then pop it in a zip top bag. Freeze for up to 30 days. 
    Nutrition: The info below is a generated estimate and is not guaranteed to be accurate. 

    Nutrition

    Calories: 306kcalCarbohydrates: 56gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 23mgSodium: 168mgPotassium: 25mgFiber: 3gSugar: 40gVitamin A: 272IUVitamin C: 3mgCalcium: 57mgIron: 1mg
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

    1. John

      April 03, 2023 at 12:15 pm

      5 stars
      These cookies are the best! I love the flavor and the way they look!

      Reply
    2. Michelle

      April 04, 2023 at 1:50 pm

      5 stars
      I was SO excited when I saw these were being worked on on Instagram and RAN to make them once the recipe was posted. These cookies smelled so incredible, I couldn't believe it. The recipe is super straightforward and easy to follow.

      I made mine gluten free and vegan using Bob's Red Mill Gluten-Free 1-To-1 Baking Flour and vegan butter. They held up pretty well, but they did spread some. This is because I did not chill the dough more than an hour - HIGHLY recommend chilling the dough for probably two hours - directions list at least an hour, so I would agree with more time.

      I ended up having to bake mine a bit longer, but then struggled to shape them since the dough had essentially set at that point, so I would do it differently the second time around by reshaping them when doughy.

      Overall, a new favorite! So yummy 🙂

      Reply
      • Lee

        April 05, 2023 at 10:11 pm

        Thanks so much!

        Reply
    3. Ginny

      April 24, 2023 at 11:54 am

      5 stars
      These are so yummy and the color from the blueberries is just incredible!!

      Reply
    4. Lisa

      April 29, 2023 at 8:18 pm

      5 stars
      This recipe was phenomenal. When needing bake sale items for my daughter's school I needed to account for a number of allergies within the school so everyone could enjoy a treat. This recipe was the perfect for everyone and was a one-stop-shop accommodating all! Plus, they were a taste sensation!

      Reply
      • Lee

        April 29, 2023 at 11:22 pm

        So so glad! Thanks so much!!

        Reply
    5. Natalia

      May 02, 2023 at 11:58 am

      Can you explain how much xathum gum you use?

      Reply
      • Lee

        May 07, 2023 at 10:18 am

        Hi! The gluten free flour I use already contains xanthan gum. However, if adding it on your own, I read you should use 1/4 teaspoon-1/2 teaspoon per cup of flour. Hope that helps!

        Reply
        • Natalia

          May 07, 2023 at 12:50 pm

          Thank you. I am on a keto diet for my diabetes so I’m trying to use this recipe with a keto flour or almond/coconut flour mixture

          Reply
    6. AJ

      May 27, 2023 at 12:08 am

      5 stars
      I rarely leave reviews but these cookies are so good so I have to! I made them once and they were quickly requested again! I used Robin Hood Gluten Free All Purpose flour and they turned out great. The rest time on the cooking racks was a must - they didn’t even fall apart after they cooled. Pretty impressive for a gf cookie! The lemon and blueberry flavour is perfect for spring/summer. I’m looking forward to making this again!

      Reply
      • Lee

        May 27, 2023 at 8:48 am

        Oh gosh I'm so glad!!! Thank you so so much!!!

        Reply
    7. Jenny

      May 29, 2023 at 5:25 am

      I’m curious how seedy the cooked blueberries got? I don’t know why but I always find frozen blueberries to be so seedy and I don’t like that grittiness, plus RA meds have ruined my teeth a lot so I have a hard time and seeds get stuck 😥. Are there better brands than others?

      Reply
      • Lee

        June 05, 2023 at 5:59 pm

        Hi! I really didn't find them seedy at all! I don't like seedy cookies, which is why with my strawberry sugar cookies I make a strawberry syrup instead of using jam. I really like Wyman's frozen wild blueberries. They're super tiny and break down easier and I find them less seedy! Hope this helps!

        Reply

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    Lee, the beautiful founder of Lane and Grey Fare.

    Hi guys, I'm Lee! As a mother of two children with celiac disease and multiple food allergies, I wanted to share all that I’ve learned with others in a way that’s entertaining and helpful. All my food is 100 percent gluten free, nut free, seed free, egg free and most of my baked goods can easily be made dairy free (vegan).

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