In the bowl of a stand mixer fitted with the paddle attachment, beat butter, granulated sugar, and lemon zest at medium speed until combined, 1 to 2 minutes, stopping to scrape paddle and bottom and sides of bowl. Beat in egg and egg yolks. Add ricotta and vanilla, beating until combined and stopping to scrape paddle and bottom and sides of bowl.

In a medium bowl, whisk together flour, salt, baking powder, and baking soda. With mixer on low speed, gradually add flour mixture to butter mixture, beating until combined. Using a rubber spatula, fold in blueberries. (Dough will be sticky.) Cover and refrigerate for 1 hour.

Preheat oven to 350°F (180°C). Line rimmed baking sheets with parchment paper.

Using a 3-tablespoon spring-loaded scoop, scoop dough (about 64 grams each), and using lightly dampened hands, roll into balls. Place 3 inches apart on prepared pans, and flatten slightly. Sprinkle with sparkling sugar.

Bake, one pan at a time, until cookies are set but not browned, 15 to 18 minutes. Let cool on pan for 5 minutes. Remove from pan, and let cool completely on wire racks.

In a small bowl, whisk together confectioners’ sugar and lemon juice until smooth. Drizzle onto cooled cookies. Let stand until glaze is set, about 10 minutes. Refrigerate in an airtight container for up to 3 days.