Yield
6–8 large cookies (about ⅓ cup each)
Ingredients
Toss blueberries in 1 tbsp flour, set aside
Whisk dry ingredients
Cream butter + sugar until fluffy
Mix in egg, lemon zest, juice, vanilla
Add dry ingredients—mix just until combined
Gently fold in blueberries
Chill 1–2 hours (important for big cookies)
Instructions (slightly tuned for jumbo cookies)
Bake
✨ What changed (and why)
🔍 If dough feels: