Cream Ingredients: In a large mixing bowl, combine the softened unsalted butter, white granulated sugar, light brown sugar, and lemon zest. Beat on medium speed for about 3-4 minutes until light and fluffy.

Mix Wet Ingredients: Add the egg, fresh lemon juice, and vanilla extract to the mixture. Continue mixing on low speed for 1-2 minutes until smooth.

Combine Dry Ingredients: Sift together the flour, baking powder, baking soda, and salt. Gradually mix into the wet ingredients until just combined.

Make Dough: Carefully fold in the wild frozen blueberries using a spatula to maintain their integrity.

Chill Dough: Portion out the dough onto a baking sheet and refrigerate for 1-2 hours.

Prepare Lemon Sugar: Combine the granulated sugar with lemon zest in a small bowl and rub together to release essential oils.

Bake: Preheat oven to 350°F (175°C). Roll each dough scoop into a ball, coat in lemon sugar, and bake for 16-17 minutes, rotating halfway through.

Cool: Remove from oven, use a cookie cutter on uneven edges while warm, then cool on a wire rack.