Preheat your oven to 375°F (190°C) and line your baking sheets with parchment paper.

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

In a large mixing bowl, cream the softened butter and granulated sugar together using a hand mixer for about 3 minutes until light and fluffy.

Add in the egg, vanilla extract, and lemon zest to the creamed mixture and blend until smoothly combined.

Gradually add the dry ingredient mixture to the wet ingredients on low speed, just until combined.

Gently fold the blueberries into the cookie dough, reserving a handful to place on top before baking.

Scoop spoonfuls of dough onto prepared baking sheets, space them well, and add reserved blueberries on top. Bake for 12 minutes until lightly golden.