In a large mixing bowl, beat softened unsalted butter with white granulated sugar and light brown sugar until light and fluffy, about 3-4 minutes.

Add lemon zest, egg, lemon juice, and vanilla extract to the bowl. Blend for another 1-2 minutes until combined and glossy.

In a separate bowl, sift together all-purpose flour, baking powder, baking soda, and salt. Gradually add this mixture to the wet ingredients, stirring gently.

Carefully mix the dry ingredients into the wet batter and gently fold in wild frozen blueberries.

Using a cookie scoop, portion out the dough onto a baking tray lined with parchment paper, cover with plastic wrap, and refrigerate for 1-2 hours.

Mix white granulated sugar with lemon zest in a small bowl. Rub the zest into the sugar.

Preheat oven to 350°F (175°C). Roll each dough ball in the lemon sugar, place on baking sheet, and bake for 16-17 minutes.

Once baked, remove from the oven, reshape edges with a cutter, and cool completely on a wire rack.