Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.

In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.

Beat in the eggs one at a time, then stir in the vanilla extract, lemon zest, and lemon juice.

In a separate medium bowl, whisk together the flour, baking soda, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.

Gently fold in the fresh blueberries.

Drop rounded tablespoons of dough onto the prepared baking sheets, about 2 inches apart.

Bake for 10-12 minutes, or until the edges are lightly golden brown and the centers are set.

Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

For the optional glaze: Whisk together the powdered sugar and 1 tablespoon of lemon juice. Add more lemon juice, a teaspoon at a time, until you reach your desired drizzling consistency. Drizzle over the cooled cookies.