Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This ensures the cookies do not stick and bake evenly.

In a mixing bowl, whisk together the sifted flour, baking powder, baking soda, and salt. This helps to evenly distribute the leavening agents throughout the flour.

In a separate bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed until light and fluffy, about 3-4 minutes. This incorporates air into the mixture, which helps the cookies rise.

Add the egg, vanilla extract, lemon zest, and lemon juice to the butter mixture, and mix until fully combined.

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can lead to tough cookies.

Gently fold in the fresh blueberries using a spatula, being careful not to crush them.

Using a cookie scoop, portion out the dough and roll each portion into a ball. This ensures uniform size and baking.

Roll each ball in powdered sugar until fully coated. This will create the crinkle effect as the cookies bake.

Place the cookie balls on the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.

Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers are still soft. They will continue to firm up as they cool.

Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely.