Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats and set aside.
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt until evenly combined. Set aside.
In a large mixing bowl, beat the softened butter and 1 1/2 cups sugar together with an electric mixer on medium speed for 2-3 minutes, until light and fluffy with a pale color.
Add the egg, egg yolk, lemon juice, lemon zest, and vanilla extract to the butter mixture. Beat on medium speed for about 1 minute until smooth and well incorporated.
Add the dry ingredients to the wet ingredients and mix on low speed just until the flour disappears and a soft dough forms. Do not overmix, or the cookies will be tough.
Gently fold in the dried blueberries with a rubber spatula until evenly distributed throughout the dough, being careful not to crush them.
Scoop 2-tablespoon portions of dough (about 1.5 ounces each) and roll into balls. Roll each ball lightly in granulated sugar to coat, then place on the prepared baking sheets about 2 inches apart.
Bake for 11-13 minutes, until the edges are just set but the centers still look slightly underdone and puffy. The cookies will appear soft and may even look a bit raw in the middle—this is perfect.
Let the cookies cool on the baking sheet for 5 minutes to finish setting, then transfer to a wire rack to cool completely. They'll firm up while staying wonderfully soft inside.
