Preheat oven to 350 F. In the bowl of a stand mixer fitted with the paddle attachment cream together room temperature butter and sugar. Add the egg and mix until all combined.
Add the yogurt, lemon zest and juice of 1/2 the lemon and mix until all combined.
In a small bowl combine the flour, baking powder and salt. Slowly add the dry ingredients to the dough and mix until incorporated.
Gently fold in the blueberries so they are evenly distributed throughout the batter
Chill the dough in the refrigerator for 25-30 minute.
Use a small scoop or spoon and place rounded mounds of dough on a cookie sheet lined with parchment paper or a silicone mat.
Bake cookies for 10 minutes. Remove from oven and allow to cool for 2 minutes. Transfer to a cooling rack and allow to cool completely.
Combine 1 Tbsp of lemon juice with 3 Tbsp powdered sugar. Stir until it forms a smooth glaze. Using a small spoon drizzle the glaze in lines over the cookies.
Store for 3-4 days in a container loosely covered with the lid. The cookies will become sticky if stored in an air tight container.