Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.

In a bowl, beat together the softened cream cheese, granulated sugar, lemon juice, and vanilla until smooth. Chill while preparing the cookie dough.

In a large bowl, cream the unsalted butter with brown sugar and granulated sugar until light and fluffy. Add the egg and mix well.

Gradually add sifted flour, baking powder, and salt to the wet mixture. Mix gently until just combined.

Fold in lemon zest and blueberries carefully.

Using a cookie scoop, drop dollops of dough onto prepared sheets. Make an indentation in each scoop to fill with chilled cheesecake mixture before covering with more dough.

Bake for 12-15 minutes until edges are golden brown but centers are slightly underbaked for chewiness. Cool on wire racks.