Preheat the oven to 350°F. Line two large baking sheets with parchment paper and set aside.

To the bowl of a stand mixer fitted with the paddle attachment, add butter, granulated sugar, brown sugar, and lemon zest. Cream together on medium speed for 2-3 minutes.

Add the egg and vanilla. Mix until well combined, scraping down the sides of the bowl as needed.

In a separate medium bowl, whisk together flour, baking soda, cream of tartar, and salt. Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined.

Fold in the blueberries until evenly distributed throughout the dough.

Using a 2-tablespoon cookie scoop, drop the dough onto the lined baking sheets, leaving about 2 inches between each.

Bake for 13-14 minutes, or until the cookies are set and the edges are slightly golden brown.

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