In a large mixing bowl, cream together the butter, white sugar, light brown sugar, and lemon zest for 3-4 minutes until fluffy.

Mix in the egg, lemon juice, and vanilla extract until combined.

In another bowl, sift together the flour, baking powder, baking soda, and salt.

Gradually add the dry ingredients to the wet mixture; fold in the blueberries.

Scoop the dough onto a baking sheet and refrigerate for 1-2 hours.

Mix granulated sugar with lemon zest; rub together until fragrant.

Preheat oven to 350°F (175°C). Coat cookie dough balls in lemon sugar and bake for 16-17 minutes.

Let cookies cool on a wire rack after baking.