Combine the flour together with the baking powder and salt; mix well.
Beat the butter, cream cheese, white sugar, and brown sugar together with a hand mixer until creamy.
Add one tablespoon of lemon zest, vanilla, and egg and beat until well combined.
Slowly add the flour mixture until combined.
Add the blueberries and gently mix to combine without smashing the berries.
Place into the refrigerator for 30 minutes.
Preheat the oven to 350 degrees. Line a baking sheet with a silpat mat.
Scoop spoonfuls of the dough onto the baking sheet placing them 2 inches apart.
Gently flatten them with the palm of your hand.
Place into the oven and bake for 10-12 minutes, rotating baking sheet halfway through baking time, until edges are lightly golden brown and the tops are set.
Remove from the oven and cool for a few minutes before moving them to a wire rack to finish cooling.
Make the lemon glaze by mixing the powdered sugar with 2 teaspoons lemon zest and lemon juice together until well combined.
Drizzle the lemon glaze on top of the cooled cookies and let set before serving. Enjoy!