• Preheat oven to 350º F and grease a 12 inch cast iron skillet if needed
• In a small mixing bowl add 3 tablespoons lemon zest and 3/4 cup granulated sugar, using clean hands rub the sugar with the lemon zest to infuse the sugar with the lemon flavor.
• In a large mixing bowl or a stand mixer add 3/4 cup butter, lemon sugar from above step, 2 eggs, 1 tablespoon lemon juice, and 1 teaspoon vanilla. Mix until well combined.
• Add in the 2 cups all purpose flour, 1 teaspoon baking soda and 1 teaspoon salt to the butter mixture continue to mix until a soft, slightly sticky dough is formed.
• Use a spatula to carefully fold the 3/4 cup fresh blueberries into the cookie dough.
• Press the dough evenly into the prepared 12 inch cast iron skillet. Bake for 20-25 minutes until a toothpick comes out clean and the sides are golden brown.

Lemon Glaze

• In a bowl, whisk together 1 cup powdered sugar, 2 teaspoons lemon juice and 1/4 teaspoon vanilla until a thick, cream-like liquid is formed. If you feel the glaze it still too thick add milk 1 teaspoon at a time until it reaches desired consistency.
• Allow the cookie to cool for 10 minutes, then brush the glaze over the top of the cookie, going all the way to the sides. The glaze will crisp up as it cools.