Instructions:
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper or silicone mats.
- Whisk together the flour, baking soda, and salt in a medium bowl. Set aside.
- In a large bowl, beat the room-temperature butter, granulated sugar, and brown sugar together until light and fluffy (about 3–4 minutes). Scrape down the bowl halfway through.
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract and lemon zest.
- Gradually add the flour mixture to the wet ingredients, mixing on low speed just until combined. Do not overmix.
- Gently fold in the blueberries using a rubber spatula, taking care not to crush them.
- Drop rounded tablespoons (or use a 1.5 tablespoon cookie scoop) of dough onto the prepared sheets, leaving about 2 inches between each mound.
- Bake for 10–12 minutes. The edges should be set and lightly golden, but the centres should still look slightly soft and puffy.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.