Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt until well combined.

In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar on medium speed for 2-3 minutes until light and fluffy.

Add the large egg, vanilla extract, lemon zest, and fresh lemon juice to the creamed mixture and beat until fully blended.

Gently mix in the softened cream cheese until it melds into the dough.

Gradually add the dry mixture to the wet mixture in the large bowl, stirring gently until just combined.

Carefully fold in the blueberries, ensuring they are evenly distributed.

Drop spoonfuls of dough onto the prepared baking sheet, leaving about 2 inches between each portion.

Bake for 10-12 minutes until edges are lightly golden and centers remain soft.

Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.

Dust cooled cookies with powdered sugar for an elegant finish.