Preheat the Oven:

Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.

Mix Dry Ingredients:

In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.

Cream Butter and Sugar:

In a large mixing bowl, use an electric mixer to beat the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2–3 minutes.

Add Wet Ingredients:

Beat in the egg, vanilla extract, and lemon zest until combined.

Combine Wet and Dry Ingredients:

Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix.

Fold in Blueberries:

Gently fold in the fresh blueberries. If desired, add white chocolate chips for extra sweetness.

Shape the Cookies:

Using a tablespoon or cookie scoop, drop dough balls onto the prepared baking sheets, spacing them about 2 inches apart.

Bake:

Bake for 10–12 minutes, or until the edges are lightly golden. The centers may appear slightly soft, but they will firm up as the cookies cool.

Cool:

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.