In a medium bowl, sift the all purpose flour, baking soda, and salt. Set aside.

In a large bowl, add the granulated sugar, brown sugar, softened butter, cinnamon, lemon zest, and vanilla, and beat for about 2 minutes until creamed. Then, add the egg and beat until well combined.

Add your "sifted flour mixture" into your wet batter and mix with a wooden spoon or rubber spatula until almost all combined. Then, add your blueberries to the mixture. Be sure not to over mix.

Next, gently add and fold in the blueberry jelly to the cookie dough, but be sure not to over mix to ensure you have a distinct swirl. Pro tip: I use a butter knife to fold in jam. I cut the dough and place them on top of each each until fully distributed without over-mixing.

Transfer the cookie dough to a fridge and let chill for at least 1 hour. Note, this dough should be baked within 6 hours to ensure the best texture.

Preheat your oven to 375°F. Line a nonstick baking sheet with parchment paper.

Remove your chilled dough from the refrigerator. Use a 2 tablespoon-sized cookie scoop to scoop the dough into the parchment lined baking sheet. The dough should be about 2-3 inches apart.

Bake the cookies at 375 degrees for about 9-11 minutes or until the edges of the cookies are set and the center is soft. Remove the cookies from the oven and top with coarse sugar. Then, let the cookies rest for about 5 minutes on the baking pan. Then, carefully transfer the cookies to a cookie rack to cool. Since the cookies are high in moisture, it's important to transfer them to ensure they don't get soggy. Note, the cookies will be very soft until set so be careful when transferring them.

Once cooled, enjoy and feel free to add a comment on my blog! Also, be sure to share your photo on instagram and tag @butterloveandsalt! We would love to see how your cookies come out!