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

In a medium bowl, combine all-purpose flour, baking powder, and salt. Whisk these dry ingredients together for about 30 seconds.

In a large mixing bowl, cream the softened unsalted butter and granulated sugar together on medium speed for about 3 minutes.

To the creamed mixture, beat in one egg, vanilla extract, and lemon zest until fully integrated and smooth, about 1 minute.

Gradually mix the dry ingredients into the wet batter using a spatula. Stir until just combined, about 30 seconds.

Gently fold in the blueberries using a spatula, ensuring they are evenly distributed throughout the dough.

Using a rounded tablespoon or a cookie scoop, drop dollops of dough onto the prepared baking sheets.

Place the baking sheets in the preheated oven and bake for approximately 12 minutes, or until the edges are golden brown.

Once baked, remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes.