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

In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy (about 3 minutes).

Beat in eggs one at a time, then stir in vanilla extract until well combined.

In a separate bowl, whisk flour, baking powder, baking soda, and salt. Gradually add to the butter mixture and mix until just combined.

Gently fold in blueberries, being careful not to break them.

In a small bowl, beat cream cheese, sugar, and vanilla until smooth.

Drop heaping tablespoons of cookie dough onto prepared sheets, spacing about 2 inches apart. Dollop about ½ tsp of cream cheese mixture onto each. Use a toothpick or the tip of a knife to swirl the cream cheese into the dough.

Bake for 12–14 minutes, or until the edges are lightly golden but centers remain soft.

Allow cookies to cool on the sheet for 5 minutes before transferring to a wire rack to finish cooling.