Cream the butter, white granulated sugar, brown sugar, and lemon zest in a large mixing bowl for 3-4 minutes until fluffy.

Add the egg, lemon juice, and vanilla extract to the creamed mixture, mixing until smooth.

Sift together flour, baking powder, baking soda, and salt in a separate bowl, then gradually mix into the wet ingredients.

Fold in the wild blueberries gently with a spatula to maintain their integrity.

Scoop and chill the dough on a lined baking sheet for 1-2 hours, covered with plastic wrap.

Prepare lemon sugar by rubbing lemon zest into the sugar using your fingers.

Preheat oven to 350°F (175°C). Roll chilled dough balls in lemon sugar and place on a baking sheet.

Bake for 16-17 minutes until edges are lightly golden; reshape cookies with a cookie cutter while warm.

Cool cookies completely on a wire rack before serving.