2 cups + 2 T (270 grams) all-purpose flour, spooned and leveled
1 stick (113 grams) butter, room temperature
2/3 cup (150 grams) granulated sugar
1 ¼tsp vanilla extract
¼ tsp almond extract
¼ tsp lemon extract
Zest from 1 lemon (about 2 tsp)
Juice from 1 lemon (about 3 T)
¾ teaspoon Diamond Crystal kosher salt, plus more for sprinkling (for regular table salt, use about half as much)
½ teaspoon baking soda
¾ teaspoon baking powder
1 large egg (about 25g), straight from the fridge
Instructions
Preheat oven to 350˚F.
In a large mixing bowl or the bowl of a stand mixer, combine the granulated sugar and lemon zest. Beat for one minute to release the lemon’s natural oils.
Add butter, vanilla extract, lemon extract, almond extract, salt, baking powder, and baking soda. Start on a low speed to moisten, then increase speed to medium until batter is well combined, about 5 minutes. You may need to pause the mixer and scrape down the sides of your bowl halfway through the process to ensure your ingredients are incorporated.
Stop the mixer and add your egg, lemon juice, and flour. Beat until smooth, about 45 seconds.
Stop the mixer to add your fresh blueberries and gently mix with a spatula until they’re incorporated throughout the dough.
Scoop golf-ball sized portions of your cookie dough onto ungreased aluminum baking sheets, with about 2 inches between each of them. Bake for 17-19 minutes. Transfer them to cooling racks after they’ve sat on the baking sheets 5 or so minutes outside of the oven and are firm enough to handle.