In a large mixing bowl, use an electric mixer to beat together 1 cup of softened butter, ¾ cup granulated sugar, ¾ cup light brown sugar, and the zest of 1 lemon on medium speed for 3-4 minutes until light and fluffy.

Gradually add in 1 large egg, 2 tablespoons of lemon juice, and 1 teaspoon of vanilla extract with the mixer on low speed. Mix for another 1-2 minutes until well combined.

In a separate bowl, sift together 2 ½ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt. Gradually add this to the wet mixture, mixing on low until just combined.

Gently fold in 1 cup of frozen wild blueberries using a spatula or spoon, being careful not to overwork the dough.

Scoop rounded tablespoons of dough onto a parchment-lined baking sheet and refrigerate for 1-2 hours.

Make the lemon sugar coating by combining ¼ cup sugar with the zest of 1 lemon in a bowl. Rub together until fragrant.

Preheat the oven to 350°F (175°C). Roll each dough scoop in the lemon sugar and place 5 cookies per baking sheet. Bake for 16-17 minutes until edges are golden and centers are soft.

Use a larger cookie cutter to reshape cookies while warm, then allow to cool on a wire rack.