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

Add in the egg, fresh lemon juice, and vanilla extract, mixing on low speed until fully combined.

In a separate bowl, sift together all-purpose flour, baking powder, baking soda, and salt.

Gradually add the dry mixture to the wet mixture, mixing until just combined; gently fold in the wild frozen blueberries.

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

Mix granulated sugar with lemon zest to create the lemon sugar.

Preheat oven to 350°F (175°C). Roll each cookie dough ball in the lemon sugar and bake for 16-17 minutes.

After baking, allow cookies to cool on the baking sheets for about 10 minutes before transferring to a wire rack.