Cream the unsalted butter, white granulated sugar, light brown sugar, and fresh lemon zest using an electric mixer for about 3-4 minutes until light and fluffy.

Add in one large egg, fresh lemon juice, and vanilla extract. Mix well on low speed for about 1-2 minutes.

Sift together the all-purpose flour, baking powder, baking soda, and salt. Gradually incorporate into the wet ingredients.

Gently fold in the wild frozen blueberries into the cookie dough.

Scoop the cookie dough onto a lined baking sheet, cover with plastic wrap, and chill in the refrigerator for 1-2 hours.

Prepare the lemon sugar coating by combining granulated sugar and additional lemon zest in a small bowl.

Preheat the oven to 350°F (175°C). Roll the chilled dough into balls and then roll in the lemon sugar coating. Place on a parchment-lined baking sheet and bake for 16-17 minutes.

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