In a large bowl, or the bowl of your stand mixer, cream together the softened butter and sugar until smooth and fluffy. Add the beaten eggs, baking soda, salt, lemon extract, and lemon zest and mix until creamy and smooth.
Add the all-purpose flour to the wet mixture and combine until the flour is thoroughly incorporated, then add the white chocolate chips and mix until evenly distributed throughout the cookie dough. Use a spoon to gently stir in the fresh blueberries, being careful to prevent breaking the berries. Chill the combined lemon blueberry with white chocolate chip cookie dough in the refrigerator for at least an hour.
Preheat your oven to 375 degrees F (190 degrees C) and line a baking sheet (or two) with parchment paper. Spoon the dough in heaping teaspoonful amounts onto the parchment paper lined baking sheets, leaving about 2 inches between the cookies. Sprinkle coarse sugar (optional) plus additional zest of another lemon over the cookie dough before baking.
Bake in your preheated oven for 9-11 minutes, or until beginning to brown on the bottom edge. Remove from the oven and allow to cool on the baking sheet for 2-3 minutes before transferring to a wire cooling rack to cool completely. Serve immediately.
*Store in an airtight container, and keep any remaining cookies refrigerated. Will keep for 5 days refrigerated.