Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
Add the egg, vanilla extract, lemon juice, and lemon zest to the butter mixture, mixing until well combined.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Gently fold in the blueberries, being careful not to crush them.
Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 12-15 minutes, or until the edges are lightly golden. Remove from the oven and allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
If desired, dust the cooled cookies with powdered sugar before serving.