Whisk together the flour, baking soda and salt. Set aside.

Combine half of the zest with the granulated sugar. Rub it in with your fingertips. Set it aside.

Add the remaining zest to the bowl of a stand mixer and add the butter. Beat the butter until it is creamy.

Scrape down the sides and bottom of the bowl and add the granulated sugar. Beat for a few minutes and then add the light brown sugar. Beat until lightened and fluffy, another few minutes.

Scrape down the sides and bottom of the bowl. Add the egg and beat it in. Add the vanilla. Beat. Scrape down the sides and bottom of the bowl again.

Mix in the flour mixture on the lowest speed. When it is mostly mixed in, add the white chocolate and dried blueberries. Mix until they are completely incorporated.

Press wax paper over the cookie dough and then cover with plastic wrap. Chill for at least 1 hour and up to 3 days.

When you are ready to bake, preheat the oven to 350 F. Line a cookie sheet with parchment paper or a silicone mat. Scoop the cookie dough out into 2 tablespoon sized balls of dough, 6 cookies to a cookie sheet. Bake for 9-13 minutes, rotating the pan halfway through.

Let the cookies cool on the pan for 5 minutes before transferring to a cooling rack.