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Melt the butter in the microwave or in a small saucepan over low-medium heat. You don’t want it to bubble, as to not lose any of the liquid in the butter. Add the granulated sugar, brown sugar and zest from half a lemon into a bowl and pour the melted butter over it. Let it sit while preparing the other ingredients.
In a bowl, stir together flour, baking powder, baking soda, and salt.
With a hand whisk, stir together the butter and sugars for 1 minute.
Add the egg, vanilla extract and lemon juice and mix it in.
Add the flour mixture and with spatula mix it together until just combined.
Lastly add the wild blueberries and white chocolate and gently fold them in. The blueberries will color the dough a bit. It’s important not to over mix the dough.
Using a 2 tbsp/ 1.3 ounce cookie scoop, scoop out 16 cookies and place them pre scooped in the fridge. Let them sit in the fridge for 1 hour.
Preheat the oven at 175ºC / 350ºF and prepare a baking sheet with baking paper.
Place 6 cookies per baking tray and bake them for 12-13 minutes.
Once baked, let them cool down on the baking tray for 5 minutes as they still will be soft when they are done. After they have cooled down a bit, use a spatula to lift them onto a cooling rack.