INGREDIENTS YOU'LL NEED
Place the flour, cornstarch, baking soda and salt (optional) in a medium bowl and stir with a whisk. Set aside the bowl.
Combine the lemon zest and sugar to increase the lemon flavor.
Add the cubed butter to the mixing bowl and beat with the sugar mixture. Once the mixture is creamy, mix in the egg.
Mix in the lemon juice. The mixture will look curdled which is totally fine. Stir in the flour mixture in 3 batches.
Once the mixture is combined, fold the blueberries gently with a spatula in 3-4 batches. Keep the dough in the freezer for 30-40 minutes until firm enough.
Make 2 tablespoons big balls out of the cookie dough and place onto the baking sheet. Bake for 11-13 minutes or until the top of the cookies are slightly set, the edges are slightly brown and the cookies are soft to handle.
Let the cookies set on the baking sheet for 10 minutes.
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