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

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

In a large mixing bowl, beat together the softened unsalted butter and cream cheese until light and fluffy, about 3-4 minutes. Gradually add in granulated sugar and brown sugar, mixing well until smooth.

Add the large egg and vanilla extract to the butter mixture, blending them in until fully incorporated.

Gradually add the dry ingredient mixture to the creamed butter mixture and mix on low speed until just combined.

Gently fold in the blueberries and any optional ingredients like white chocolate chips or lemon zest.

Using a cookie scoop or tablespoon, drop generous tablespoonfuls of cookie dough onto the prepared baking sheet, spacing them about 2 inches apart.

Bake for 12-15 minutes, or until the edges are lightly golden and centers are set but still soft.

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