Ingredients
Method
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a small bowl, whisk together the flour, baking soda, and salt. Set aside.
In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until creamy and smooth.
Add the vanilla extract and egg to the butter mixture, and mix until well combined.
In a separate bowl, beat the softened cream cheese until smooth. Then, fold it into the butter and sugar mixture until fully incorporated.
Gradually add the dry ingredients to the cream cheese mixture, mixing until just combined. Do not over-mix.
Gently fold in the fresh blueberries and lemon zest.
Scoop tablespoon-sized portions of dough and place them onto the prepared baking sheet, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, until the edges are slightly golden but the centers are still soft.
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
If desired, dust the cooled cookies with powdered sugar for a decorative touch.
Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 12 cookies