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Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
In a large bowl, cream the butter and sugar together until light and fluffy, about 2-3 minutes.
Beat in the egg and vanilla extract until combined.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients and mix until just combined.
Gently fold in the blueberries.
Scoop the dough by the tablespoonful onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 12-15 minutes, or until the edges are lightly golden brown.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.