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

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

In a large mixing bowl, beat the softened unsalted butter and cream cheese with granulated and brown sugars until light and fluffy.

Add in the egg and vanilla extract and mix until well combined.

Gradually add the dry ingredient mixture to the wet ingredients, mixing gently, then fold in the blueberries, white chocolate chips, and lemon zest.

Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.

Bake for 12-15 minutes until the edges are lightly golden and centers are set.

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