Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a large bowl, cream butter and sugar until light and fluffy.

In another bowl, whisk flour, baking soda, and salt.

Gradually add dry ingredients to the butter mixture and mix well.

Gently fold in blueberries, lemon zest, lemon juice, and vanilla extract.

Drop spoonfuls of dough onto the baking sheet, spacing them apart.

Bake for 12–15 minutes until edges are lightly golden.

Cool slightly before transferring to a rack. Dust with powdered sugar if desired.

These blueberry lemon cookies come out soft with bursts of juicy fruit in every bite.