Preheat Oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or a silicone baking mat.
Cream Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2–3 minutes.
Add Eggs and Vanilla: Beat in eggs one at a time, then add the vanilla extract. Mix until fully incorporated.
Combine Dry Ingredients: In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to the wet ingredients and mix until just combined.
Fold in Blueberries and Add-ins: Gently fold in the blueberries, white chocolate chips (if using), and lemon zest. Mix until evenly distributed, being careful not to crush the berries.
Scoop and Space: Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake: Bake for 10–12 minutes, or until the edges are golden and the centers are just set. Avoid overbaking for soft, chewy centers.
Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
