4. Gently fold in the cream cheese until evenly distributed throughout the dough. Be careful not to overmix.
5. Gently fold in the fresh blueberries, taking care not to crush them.
6. Cover the dough and refrigerate for at least 1 hour (or overnight) to allow the flavors to meld and the dough to firm up.
7. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
8. Scoop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
9. Bake for 10-12 minutes, or until the edges are golden brown. The centers may still appear slightly undercooked but will firm up as they cool.
10. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
11. Optional: Dust with powdered sugar for a final touch before serving.
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