Ingredients:

  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 tablespoons fresh lemon zest
  • 1 large egg
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour
  • 2 teaspoons cornstarch
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 cup frozen wild blueberries
  • 1 cup powdered sugar
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest

Instructions:

  1. In a mixer bowl, rub the granulated sugar and 2 tablespoons of lemon zest together with your fingertips until fragrant and moist. Add softened butter and cream on medium-high speed for 2–3 minutes until pale and fluffy.
  2. Add the egg, vanilla extract, and 1 tablespoon of lemon juice to the butter mixture. Beat for 1 minute and scrape down the sides of the bowl.
  3. In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt. Gradually add to the wet ingredients on low speed until just combined.
  4. Gently fold in the frozen wild blueberries by hand using a spatula, performing only 4-5 strokes to prevent the dough from discoloring.
  5. Scoop the dough into 1.5-tablespoon balls and place on a tray. Flash-chill the dough in the refrigerator for 30 minutes.
  6. Preheat oven to 350°F (175°C). Arrange chilled dough balls on parchment-lined baking sheets and bake for 10–12 minutes until edges are barely golden.
  7. Whisk powdered sugar with remaining lemon juice to create a glaze. Drizzle over cooled cookies and garnish with extra lemon zest.