1-First Step: Prep your workspace – Preheat oven to 350°F. Line two baking sheets with parchment paper. Soften butter at room temp. Zest and juice lemons (about 1/4 cup juice). Rinse blueberries gently, pat dry. This mise en place keeps things smooth for busy schedules.

2-Second Step: Cream wet base – In a large bowl, beat 1 cup softened butter, 1 1/2 cups sugar, and lemon zest with mixer on medium for 3-4 minutes until fluffy. Scrape sides often. This builds airy structure for chewy cookies. Add 1 egg, 1 tsp vanilla, and lemon juice; mix until combined, about 1 minute. For vegan, use flax egg here.

3-Third Step: Mix dry ingredients – In separate bowl, whisk 2 1/4 cups flour, 1/2 tsp baking powder, 1/4 tsp salt. Gradually add to wet mix on low speed until just combined. Dough will be sticky; avoid overmixing to prevent toughness. Gluten-free? Swap flour now.

4-Fourth Step: Add blueberries – Gently fold in 1 cup blueberries with spatula. Toss berries in 1 tbsp flour first if frozen/thawed to prevent sinking. Distribute evenly without bursting. This step locks in juicy flavor for easy lemon blueberry cookies.

5-Fifth Step: Chill dough – Cover bowl, refrigerate 30 minutes. Chilling firms butter, controls spread for thick cookies. Use this time for cleanup or tea break.

6-Sixth Step: Scoop and bake – Scoop 1.5 tbsp portions (about 1.5-inch balls), place 2 inches apart on sheets. Bake 12-14 minutes until edges golden, centers soft. Rotate sheets halfway. Cool on pan 5 minutes, then racks. High altitude? Drop to 325°F.

7-Final Step: Finishing touches – Dust cooled cookies with powdered sugar for glazed lemon blueberry cookies look. Store as below. Pair with milk or tea. Adapt for low-cal by skipping sugar dust.