Preheat the oven to 350 degrees F. Line several baking sheets with parchment paper.
Using an electric stand mixer, cream the butter and both sugars together (on high speed) until light and fluffy, 3-5 minutes.
Scrape the bowl with a rubber spatula. Then turn the mixer of low and mix in the eggs, lemon zest, vanilla extract, baking powder, and salt.
Scrape the bowl again, then slowly beat in the flour. Once the flour is fully combined, turn off the mixer and add in the blueberries and white chocolate chips. GENTLY fold by hand, as to not squash the blueberries.
Roll the dough into 1 ¼ inch balls and place on the baking sheets 2 ½ inches apart. Press the tops, ever so slightly, to help keep the cookies uniform in shape.
Bake for 11-12 minutes until the edges are set, and slightly golden. Allow the cookies to rest on the cookie sheets for 5 minutes before moving.
You can use any type of fresh or frozen berry you like. Yet, blueberries “bleed” the least, therefore they do not affect the texture of the cookies as much as strawberries or raspberries might.However, there are other berries, similar to blueberries, that have slightly different flavors, but bake just as well. Consider using Serviceberries, Huckleberries, and Bilberries.