Preheat the oven to 350°Fahrenheit/175°Celsius and line a baking sheet with parchment paper. Set aside.
In a large bowl or in a stand mixer bowl fitted with the whisk attachment, whisk the sugar with the lemon zest until the sugar turns a very pale yellow. You can also do this with your hands instead. You want to release the lemon oils from the zest!
¾ cup sugar, zest of 1 lemon
Add the room temperature butter and beat on medium-high speed with a handheld mixer or a stand mixer fitted with the paddle attachment until light and fluffy - about 3-4 minutes.
1 stick unsalted butter
Add the egg, vanilla extract, lemon extract and lemon juice. Beat on medium-high speed until well combined.
1 teaspoon vanilla extract, 1 teaspoon lemon extract, 1 large egg, 1 tablespoon lemon juice
Add in the flour, baking soda, baking powder and salt and mix on low speed until just combined.
2 cups all purpose flour, ½ teaspoon baking soda, ¼ teaspoon baking powder, ½ teaspoon kosher salt
Pour in ½ cup of blueberries and use a rubber spatula to stir the blueberries into the cookie dough.
¾ cup fresh blueberries
Scoop out 3 tablespoons of dough and roll into a ball. Place a few extra blueberries on top of the cookie dough ball and roll in the white sugar. Place on the baking sheet and repeat with the remaining dough. Make sure you have space between each cookie dough ball.
½ cup sugar
Bake in the preheated oven for 14-16 minutes. The sides should have set and turned very light brown. Let the cookies cool on the baking sheet before enjoying!
Notes
My recipes have been developed and tested in metric grams. I highly recommend using a weighing scale and measuring out your ingredients the metric way. Butter: I use European style butter, like Kerry Gold, in my recipes. This will make your finished bake much creamier and richer.Salt: If you don’t have kosher salt, halve the amount of salt called for in the recipe. 1 teaspoon kosher salt = ½ teaspoon fine salt. Please note I am using Diamond Crystal Kosher Salt and not Morton Salt, which is a coarse kosher salt. Coarse kosher salt is much too salty for this recipe. Blueberries: I recommend using fresh wild blueberries which are smaller and better for these cookies! You can use frozen blueberries but they might bleed slightly in the dough. Storage: keep the baked cookies in a tupperware for up to 1 week in the fridge. Freeze unbaked cookie dough balls for up to 2 months. When ready to bake, take them out of the freezer and bake at the same temperature as above but for an extra minute or two.