Preheat oven to 350 degrees and line 2 cookie sheets with parchment paper. In a medium sized bowl combine flour, baking powder, salt, and lemon zest. Set aside.
In a medium sized bowl or a stand mixer beat together the butter and sugar until light and fluffy. Add sour cream, eggs, and juice of a lemon until incorporated. Slow add in the flour mixture until combined. Gently fold in blueberries.
Drop by 2 tablespoon full onto the prepared baking sheet. Bake for 14-16 minutes or until lightly brown around the edges. Let cool on a wire rack.
Lemon Cream Cheese Frosting:
To make the lemon cream cheese frosting: Beat together butter and cream cheese until smooth and creamy. Add lemon zest and juice and slowly beat in the powdered sugar until smooth and creamy. Frost cooled cookies.
Updated on June 9, 2020Originally Posted on April 4, 2016