1. In a small bowl, beat cream cheese, powdered sugar, and vanilla until smooth. Scoop ½–¾ tsp portions onto a parchment-lined plate and freeze for 30–45 minutes until firm.

2. In a medium bowl, whisk together flour, baking soda, baking powder, and salt.

3. In a large bowl, beat butter and both sugars until light and creamy (about 2 minutes). Add egg, lemon zest, lemon juice, and vanilla; mix until combined.

4. Gradually add dry ingredients and mix until a soft dough forms. Gently fold in blueberries without overmixing.

5. Scoop about 1½ tbsp of cookie dough, flatten slightly, and place a frozen cheesecake ball in the center. Cover with another small piece of dough and roll gently to seal.

6. Place on a parchment-lined baking sheet, spacing about 2 inches apart. Chill in the fridge for 20–30 minutes.

7. Preheat oven to 350°F (175°C). Bake for 10–13 minutes, until edges are lightly golden but centers still soft. Let cool 10 minutes before transferring to a rack.

8. Optional Glaze: Whisk powdered sugar and lemon juice until smooth, then drizzle over cooled cookies for extra lemon flavor and shine.