In a large mixing bowl, beat together softened unsalted butter, white granulated sugar, light brown sugar, and lemon zest using an electric mixer. Mix on medium speed for about 3-4 minutes until fluffy.

Add in one large egg, fresh lemon juice, and vanilla extract to the creamed mixture. Continue mixing on low speed for another 1-2 minutes until smooth.

In a separate bowl, sift together all-purpose flour, baking powder, baking soda, and salt. Fold gently into the wet mixture until just incorporated.

Carefully fold in the wild frozen blueberries. Mix until few streaks of flour remain.

Scoop approximately 2-ounce portions of the dough onto a baking sheet. Cover and refrigerate for 1-2 hours.

Prepare the lemon sugar coating by mixing additional lemon zest with white sugar in a small bowl.

Preheat your oven to 350°F (175°C). Roll each cookie dough ball in the lemon sugar mixture and place on a lined baking sheet. Bake for 16-17 minutes.

Round the edges of cookies with a cutter while they are warm and let cool completely on a wire rack.