Pour the frozen wild blueberries into a small microwave-safe bowl. Heat them in the microwave for 30 to 60 seconds, until they're soft but still cool. Set the thawed blueberries aside.

Place the softened butter and granulated sugar in the bowl of a stand mixer fitted with a paddle attachment. Cream the butter and sugar on medium-high speed for three minutes, scraping the bowl as needed. Add the egg, vanilla extract, lemon juice and ground freeze-dried blueberries, and beat for one to two minutes until a soft dough forms. In a separate bowl, stir the flour, baking powder and salt together. Then, mix the dry ingredients into the dough mixture with the mixer set to medium-low speed until they're just incorporated. Finally, use a wooden spoon to stir the thawed wild blueberries and juice from the bowl into the dough. Cover the dough in the bowl and refrigerate it for at least two hours. Editor's Tip: You can also use a large bowl and a hand mixer in place of a stand mixer.

Preheat the oven to 400°F and line two 15x10x1-inch baking sheets with parchment. Pour some granulated sugar into a shallow bowl and the confectioners' sugar into a separate shallow bowl. Scoop a rounded tablespoonful of the dough and gently roll it into a ball between your palms. Roll it first in granulated sugar, and then in the confectioners' sugar, coating it thickly. Place the sugar-covered cookie dough ball on the baking sheet. Repeat with more dough scoops, placing the coated balls about 2 inches apart. Editor's Tip: If you can't bake all the cookie dough balls at once, hold the rest of the dough in the fridge to keep it cold while the first batch is baking.

Bake the cookies for 10 to 11 minutes, until the tops and edges are just set. Use a spatula to transfer the cookies to a wire rack to cool completely.