In a medium bowl, mix 8 ounces of cream cheese, 1 cup of powdered sugar, and 1 teaspoon of vanilla extract until smooth and creamy, about 2-3 minutes. Scoop out small portions on a tray and freeze for 30 minutes.

In a large mixing bowl, whisk together 2 cups of flour, 1 teaspoon of baking soda, 2 tablespoons of cornstarch, and ½ teaspoon of salt.

Cream ½ cup of softened butter, 4 ounces of cream cheese, ½ cup of granulated sugar, and ½ cup of brown sugar until light and fluffy, then add 1 egg, 1 teaspoon of vanilla extract, and lemon zest, mixing until smooth.

Gradually add the dry mixture to the butter mixture, mixing on low speed. Fold in 1 cup of blueberries carefully.

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop about 1.5 tablespoons of dough, flatten it slightly, place a cheesecake dollop in the center, and cover it with more dough. Roll it into a ball.

Bake cookies in the preheated oven for 11-13 minutes or until edges are lightly golden brown, keeping centers soft.

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