1. In a small bowl, combine softened cream cheese and powdered sugar until smooth. Scoop teaspoon-sized dollops onto a lined baking sheet and freeze for at least 30 minutes.

2. In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.

3. Beat in the egg, vanilla extract, lemon zest, and lemon juice until fully incorporated.

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

5. Slowly mix the dry ingredients into the wet mixture to form a soft dough.

6. Gently fold in the blueberries, being careful not to overmix or burst them.

7. Scoop a tablespoon of dough, flatten it slightly, place a frozen cream cheese dollop in the center, and top with another piece of dough. Seal and roll into a ball.

8. Chill shaped cookie dough balls for 20–30 minutes in the refrigerator.

9. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

10. Bake for 12–14 minutes or until the edges are set and tops are lightly crackled.

11. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

12. Serve slightly warm or at room temperature and enjoy the creamy center!