Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.

In a large mixing bowl, cream 1 cup unsalted butter with 3/4 cup granulated sugar and 1/4 cup packed brown sugar on medium speed for 2 to 3 minutes until light and fluffy.

Add 1 large egg and 1 teaspoon vanilla extract to the butter mixture, beating for about 1 minute until smooth.

In a medium bowl, whisk together 2 cups all-purpose flour, 1 and 1/2 teaspoons baking powder, 1/2 teaspoon salt, and 1 teaspoon lemon zest.

Gradually add the dry ingredients to the wet ingredients, stirring until just combined without overmixing.

Gently fold 1 and 1/2 cups fresh blueberries into the dough with a rubber spatula, taking care not to crush them.

Use a cookie scoop or spoon to drop rounded 1.5 tablespoon portions of dough onto the prepared baking sheets, spacing each about 2 inches apart.

Bake for 12 to 14 minutes, or until the edges are lightly golden and the centers remain slightly soft.

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