In a medium bowl, beat together the cream cheese, powdered sugar, and vanilla extract until smooth. Scoop small portions onto a plate and freeze for 30 minutes.

In a separate bowl, whisk together the flour, baking soda, cornstarch, and salt until well combined.

Cream together the butter, softened cream cheese, granulated sugar, and brown sugar until light and fluffy.

Beat in the egg, vanilla extract, and lemon zest into the creamed mixture until fully incorporated.

Gradually add dry mixture to wet mix, folding gently to maintain lightness.

Gently fold in the blueberries, ensuring to keep them intact.

Preheat oven to 350°F (175°C). Scoop dough, flatten slightly, place a frozen cheesecake filling in the center, cover with dough, and roll into a ball.

Place cookie balls on prepared sheets, leaving space between each. Bake for 11-13 minutes until golden on the edges.

Allow to cool on the sheets for 5 minutes before transferring to a wire rack to cool completely.