For the Cookies:

In a large bowl, whisk together the flour, baking powder, and salt. Set aside.

Using a hand mixer or stand mixer fitted with the paddle attachment, beat the butter, granulated sugar, and brown sugar on high speed until light and creamy, about 2 minutes. Scrape down the sides of the bowl as needed.

Add the egg, vanilla, lemon zest, and lemon juice. Mix on medium-high speed until fully combined.

With the mixer on low, gradually add the dry ingredients followed by the milk. Mix just until the dough comes together—avoid overmixing. The dough will be thick, soft, and somewhat sticky.

Gently fold the blueberries into the dough with a spatula, being careful not to crush them.

Cover the bowl tightly with plastic wrap or foil and refrigerate for 30–45 minutes.

Preheat oven to 350°F. Line two baking sheets with parchment paper or silicone mats.

Remove the dough from the refrigerator. Use a 1.5 tablespoon cookie scoop for each cookie and place them at least 3 inches apart on the prepared baking sheets.

Bake for 15–16 minutes, or until the edges are set and the cookies spring back when lightly pressed.

Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

For the Glaze:

In a medium bowl, whisk together the confectioners’ sugar, lemon juice, and heavy cream until smooth.

Adjust the consistency as needed—add more sugar to thicken or more liquid to thin.

Drizzle or spoon the glaze over cooled cookies. Light glazes will set in about 1–2 hours.

Then the cookies are ready to serve and enjoy!