Start by gently rinsing your blueberries if they’re fresh, then pat them dry with a paper towel. This step helps keep your dough from becoming too soggy when you fold them in.

In a large bowl, beat your softened butter with both the light brown sugar and granulated sugar until the mixture is light, fluffy, and creamy. This creates the perfect base for your cookies, so make sure it’s just right! A handheld or stand mixer will help speed this up.

Next, add in the vanilla extract, lemon juice, and egg, beating everything together until smooth and well-combined. Your dough is starting to come together now!

Add your dry ingredients, flour, baking soda, salt, and fresh lemon zest, and stir until just combined. Be careful not to over-mix, as that can affect the chewy texture we’re going for.

Now, carefully fold in the blueberries using a spatula. Be gentle so you don’t crush them, just make sure they’re evenly distributed throughout the dough.

Once the dough is ready, use a tablespoon or cookie scoop to portion out generous spoonsful of dough. Place them on a parchment-lined baking sheet, giving them enough space to spread as they bake.

Pop the baking sheet into the preheated oven at 350°F and bake for 8-10 minutes. 

You'll know the cookies are perfectly baked when the edges are gently golden and the centers stay a bit soft, this slight underbake is the secret to that ideal chewy bite.

Let the cookies cool on the baking sheet for about 10 minutes, allowing them to set before transferring them to a wire rack to cool fully. Enjoy!