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Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Cream together the butter and granulated sugar until light and fluffy.
Beat in the egg and vanilla extract until well combined.
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Scoop out small portions of dough and flatten them into discs. Place a teaspoon of blueberry jam in the center of each disc and fold the dough over, sealing the edges to encase the jam.
Place the filled cookies on the prepared baking sheet and bake for 12-15 minutes, or until the edges are lightly golden. Allow the cookies to cool completely on a wire rack.
In a small bowl, whisk together the powdered sugar and lemon juice to make the lemon frosting.
Drizzle the lemon frosting over the cooled cookies and sprinkle with blue sugar crystals for garnish.
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