1-First, rub the 1/4 cup granulated sugar with the zest of one lemon until it smells fragrant, which helps bring out the citrus flavor.

2-Next, beat the 1 cup unsalted butter at room temperature with the 3/4 cup brown sugar and the rubbed granulated sugar until the mixture is creamy and smooth.

3-Then, mix in the one 3.4 oz package of lemon instant pudding mix (keeping it dry), 2 large eggs, and 1 teaspoon vanilla extract until everything blends well.

4-In a separate bowl, whisk together 2 1/2 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt before adding it to the wet ingredients and stirring just until combined.

5-Fold in 1 cup dried blueberries and 1 cup white chocolate chips gently to keep the blueberries intact.

6-Drop the dough by rounded tablespoons onto your prepared baking sheet, spacing them out for even baking.

7-Bake for about 10 minutes, or until the edges turn slightly golden and the cookies feel set in the middle.

8-Finally, let the cookies cool on the baking sheet for 2 minutes before moving them to a wire rack to finish cooling.