Preheat oven to 350℉ (180℃)
Prepare 2 baking sheets by lining with parchment paper or silicone baking mats.
In a medium bowl, whisk together flour, baking soda, salt and lemon zest. Set aside for later.
2 Cups All Purpose Flour, ½ teaspoon Baking soda, 1 teaspoon Salt, 1 Tablespoon Lemon Zest
Using a stand-mixer with the paddle attachment, begin mixing the butter and granulated sugar until light and fluffy (approximately 2 - 4 minutes on medium speed). Scrape down sides of bowl as needed.
1 Cup Granulated Sugar, ½ Cup Unsalted butter
Add the egg and lemon juice and mix on low speed until incorporated. Scrape down sides of bowl as needed.
1 Large Egg, 1 Tablespoon Lemon Juice
Add the flour mixture and mix on low speed until combined.
Gently fold the blueberries into the cookie dough.
½ Pint Fresh Blueberries
Scoop the dough onto the parchment-lined baking sheets using a small cookie scooper (approximately 1 ½ tablespoon per cookie). Leave approximately 2 inches of space between each cookie.
Bake cookies for 10 - 12 minutes or until the tops are a pale golden color.
Let cookies cool on the baking sheets for 5 to 10 minutes, then transfer them to a wire rack to cool completely.