In a microwave-safe container, combine the blueberries and the tablespoon of sugar. Microwave for 1 minute. Let the mixture cool in the refrigerator.

Mix the flour, brown sugar, and cold butter in a small bowl. Use your hands to combine the ingredients until coarse crumbs form.

Preheat the oven to 350°F and prepare a baking sheet with parchment paper.

Combine the softened butter, brown sugar, and lemon zest in a large bowl. Use a mixer to beat well until the mixture is creamy and smooth (about 2-3 minutes).

Add the lemon juice and egg, and beat well for another 2-3 minutes.

Add the flour, baking powder, baking soda, and salt. Mix just until the dry ingredients are well incorporated.

Gently fold in the fresh blueberries with a spatula, mixing carefully to avoid breaking the blueberries.

Use a #20 cookie scoop to form the cookies and place them on the prepared baking sheet, leaving space between them. Shape each cookie into a round form and make a small indentation in the center with your finger or the back of a spoon.

Place a small amount of the quick blueberry jam in the indentation of each cookie.

Sprinkle the streusel on top of each cookie.

Bake the cookies in the preheated oven for 15-18 minutes, or until they are golden brown on the edges and the streusel is crispy.

Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.