In a large mixing bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, 1 tablespoon of cornstarch, and a pinch of salt until evenly combined.

Using an electric mixer, beat together ½ cup of unsalted butter and ½ cup of cream cheese at room temperature until smooth and fluffy.

Gradually add ½ cup of granulated sugar and ½ cup of brown sugar to the creamed mixture, mixing until light and creamy.

Crack in one large egg and pour in 1 teaspoon of vanilla extract, then beat until fully combined and smooth.

Gradually add the dry ingredient mixture to the wet mixture, gently blending until just combined.

Gently fold 1 cup of blueberries into the cookie dough using a spatula.

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Drop rounded portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.

Place the baking sheets in the oven and bake for 12-15 minutes.

Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack.

In a medium bowl, blend 4 ounces of softened cream cheese and 1 cup of powdered sugar until smooth and creamy.

Once cooled, spread or pipe the cream cheese frosting onto each cookie.