Beat the softened butter until smooth and creamy.

Add the brown sugar to the butter.

Mix until well combined.

In a small bowl, combine the softened cream cheese and vanilla extract. Mix until smooth.

Add the cream cheese mixture to the butter mixture.

Whisk until smooth and fully incorporated.

Add the flour, baking soda, and salt. Mix until a soft cookie dough forms.

Stir until the dough comes together and no dry flour remains.

Add the lemon juice and mix until incorporated.

Add the blueberries and extra lemon zest.

Gently fold the blueberries into the dough without crushing them.

Scoop portions of dough and roll them into balls. Place them on a lined baking sheet, leaving space between each cookie.

Bake at 350°F (175°C) for 10–12 minutes, or until the edges are lightly golden and the centers are set.

Allow the cookies to cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.

Serve the cookies once cooled and enjoy their soft lemon cheesecake flavor with bursts of juicy blueberries.