These soft and chewy blueberry lemon cookies are just what you need! With a delicious combination of fresh blueberries and tangy fresh lemon juice, each bite offers a burst of flavor

To get started, line your cookie sheet with parchment paper and set it aside. In a medium-sized bowl, whisk together the dry ingredients, and then set them aside.

In a large bowl, combine the sugars and lemon zest, massaging the zest into the sugar for about 30 seconds using the tip of your fingers. Then, add the room temperature butter and cream it with the sugars at medium-high speed for 3 minutes.

Next, whisk in the egg, egg yolk, lemon juice, and vanilla extract until everything is well combined, scrape the sides of the bowl as needed.

Gradually add the flour mixture to the wet ingredients, mixing until just combined. Be cautious not to over-mix; a few streaks of flour are okay. Gently fold in the fresh blueberries using a rubber spatula to avoid breaking them and bleeding into the batter.

Once the batter is ready, scoop it into 3-tablespoon-sized cookie dough balls and place them on the prepared baking sheet lined with parchment paper. Cover with plastic wrap and refrigerate for 1 hour or up to 24 hours.

When you're ready to bake, preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Place the chilled dough balls on the baking sheet, ensuring they're spaced 4 inches apart. Bake for 10-15 minutes or until the edges are golden brown and crisp. While the first batch is baking, keep the remaining dough balls refrigerated.

Optional, for perfectly round cookies: As soon as your cookies are out of the oven, use a circular cookie cutter slightly bigger than your cookies (or anything circular and hollow) and make a circular motion to swirl the cookies around inside the cookie cutter. You can also use a spatula to push in the uneven edges until you have a perfectly round cookie.

Once baked, let the cookies cool completely on the baking sheet before transferring them. This ensures they are set properly and maintain their shape.