In a medium bowl, mix cream cheese, powdered sugar, and vanilla extract until smooth. Scoop into small balls and freeze for 30 minutes.

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

In a large mixing bowl, cream butter, cream cheese, granulated sugar, and brown sugar until fluffy, about 2-3 minutes.

Add egg, vanilla extract, and lemon zest, mixing until well combined. Gradually fold in dry ingredients and blueberries carefully.

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

Scoop about 2 tablespoons of dough, flatten, place cheesecake ball in center, wrap dough around it, and roll into a ball. Space them 2 inches apart on the baking sheets.

Bake for 11-13 minutes or until edges are light golden brown. Let sit for 5 minutes before transferring to a wire rack to cool.

Cool completely and drizzle with melted white chocolate if desired. Serve warm or at room temperature.