• In a large bowl, whisk together the flour, sugar, and baking powder.
• Using a pastry cutter or your hands, cut in the butter until the mixture forms coarse crumbles.
• Using a wooden spoon or silicone spatula, stir in the heavy cream and lemon juice until the dough thickens a bit and is fully combined.
• Gently fold in the blueberries.
• Place dough into plastic wrap and freeze for 30 minutes.
• After 30 minutes, preheat the oven to 350°F. Line two baking sheets with parchment paper.
• Meanwhile, make the lemon sugar by mixing the lemon zest into the granulated sugar. Scoop out cookie dough balls and roll into the lemon sugar, coating each cookie dough ball.
• Place each cookie dough ball onto the prepared baking sheets, about 2 inches apart.
• Bake at 350°F for 12 to 15 minutes. Cool for 5 minutes on the baking sheets, then allow to cool completely on a wire rack.

Optional glaze

• Whisk the powdered sugar and lemon juice together and spoon over completely cooled cookies.