Luscious Blueberry Lemon Cookie Bars with White Chocolate Drizzle

Prepare the Cookie Dough:
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, cream together the butter and sugar until light and fluffy.
Add the egg, vanilla extract, lemon zest, and lemon juice, mixing until fully combined.
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
Gently fold in the fresh blueberries, being careful not to crush them.
Bake the Cookies:
Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Flatten each cookie slightly with the back of a spoon or your fingers.
Bake for 12-15 minutes, or until the edges are lightly golden and the centers are set.

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Prepare the White Chocolate Glaze:
In a small microwave-safe bowl, combine the white chocolate chips and heavy cream.
Microwave in 15-second intervals, stirring in between, until the chocolate is fully melted and smooth.
Assemble and Serve:
Drizzle the white chocolate glaze over the cooled cookies.
Garnish with fresh blueberries and a sprinkle of lemon zest for a vibrant finish.
Allow the glaze to set before serving.