Make the Cheesecake Filling: In a medium mixing bowl, beat together 8 ounces of softened cream cheese, 1 cup of powdered sugar, and 1 teaspoon of vanilla extract until smooth and creamy. Scoop tablespoon-sized portions onto a parchment-lined plate and flatten them slightly. Place the plate in the freezer for about 30 minutes to firm up the cheesecake filling.

Prepare the Cookie Dough: In a medium bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, 2 teaspoons of cornstarch, and ½ teaspoon of salt until combined. In a separate large bowl, cream together ½ cup of softened unsalted butter, 4 ounces of cream cheese, ½ cup of granulated sugar, and ½ cup of brown sugar until light and fluffy. Beat in 1 large egg, 1 teaspoon of vanilla extract, and the zest of 1 lemon until well mixed.

Combine the Dry and Wet Ingredients: Gradually add the dry mixture to the wet ingredients, stirring until just combined. Gently fold in 1 to 1.5 cups of fresh or frozen blueberries, ensuring they are evenly distributed.

Preheat and Prepare for Baking: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Scoop 1.5 tablespoon portions of the cookie dough and flatten them slightly. Place one piece of frozen cheesecake filling in the center of each flattened dough portion.

Assemble the Cookies: Place a rounded tablespoon of additional cookie dough on top of the cheesecake filling and mold the edges around the filling to fully enclose it. Roll into a smooth ball and place them on the baking sheets.

Bake and Cool: Bake your Blueberry Cheesecake Cookies for 11-13 minutes or until golden brown. Allow cooling on the baking sheet for 5 minutes before transferring to a wire rack.