Preheat oven 375 f. prepare baking sheets either by using spray or parchment paper.
toss the blueberries with 1 tablespoon of flour to coat.
using an electric mixer, beat the sugar and butter until light and fluffy. on medium speed, beat in the egg, lemon juice and peel.
combine the dry ingredients together and add to the creamed mixture using low speed and continue until a soft dough forms.
very carefully add the blueberries so that none are brused.
using a small scoop, drop the cookies 2 inches apart onto the prepared baking sheets and bake for 10-12 minutes. after half time, switch positions of the baking sheets and continue to bake until golden on top and lightly browned around the edges.
cool on racks and store in tins or zip-lock bags in the refrigerator.