Scoop 15 half-teaspoon sized dollops of blueberry jam onto a wax paper lined plate. Freeze for 1 hour until solid.

In a bowl, whisk together flour, baking powder, baking soda, and salt.

In a stand mixer, cream the softened butter, granulated sugar, and brown sugar until light and fluffy.

Beat in the egg, vanilla extract, and lemon zest. Then mix in the blueberry reduction until dough is vibrant purple.

Gradually add the dry ingredients to the wet on low speed, mixing just until combined.

Cover dough and chill in the refrigerator for at least 2 hours.

Preheat oven to 350°F (175°C) and line baking sheets with parchment paper. Place granulated and powdered sugar in separate shallow bowls.

Take 2 tablespoons of chilled dough, flatten slightly, and place a frozen jam dollop in the center. Fold dough to seal completely and roll into a ball.

Roll the stuffed ball first in granulated sugar, then heavily in powdered sugar. Place on baking sheet 2 inches apart.

Bake for 11-13 minutes until edges are set and tops are crinkled. Cool on pan for 10 minutes before transferring to a wire rack.