Add the blueberries, sugar, and lemon juice to a small saucepan. Cook over medium heat for 5–7 minutes, stirring occasionally and gently smashing some of the berries. Cook until thick and jammy. Transfer to a bowl and cool completely. Refrigerate until cold. You should end up with about ⅓ cup compote.

Combine the sugar and lemon zest in a small bowl. Rub together with your fingertips until fragrant. Set aside.

Once the compote is cool, in a large mixing bowl, cream together: vegan butter, brown sugar, and granulated sugar for about 2–3 minutes until light and fluffy. Mix in: vegan yogurt, lemon zest, lemon juice, vanilla and almond extracts until fully combined.

Add flour, cornstarch, baking soda, baking powder, salt. Mix until just combined. The dough should be thick. Gently fold in the fresh blueberries. Avoid crushing them.

Line a tray or plate with parchment paper. Divide the dough into 8 portions (about 110–120g each). Flatten a portion of dough in your hand.

Add about 2 teaspoons chilled blueberry compote to the center. Wrap the dough around the filling and seal. Repeat with remaining dough. Place the dough balls onto the prepared tray.

Refrigerate for at least 1 hour. For even thicker cookies, chill for 2 hours.

Preheat the oven to 350°F (175°C). Roll each dough ball generously in the lemon sugar coating. Place 4 cookies per baking sheet, leaving plenty of space between them. If desired, gently press a few extra blueberries onto the tops for a bakery-style look.

Bake for 14–17 minutes. The cookies are done when the edges are lightly golden, the tops are crackled, and the centers still look slightly soft. Do not over bake.

Allow the cookies to cool on the baking sheet for 10 minutes before transferring to a cooling rack. The centers will continue setting as they cool.