Ingredients:

  • 1/2 cup (115g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 1 large egg, room temperature
  • 1 tsp (5ml) vanilla extract
  • 1 cup (120g) all-purpose flour
  • 1/2 cup (60g) graham cracker crumbs
  • 1/2 tsp (3g) baking soda
  • 1/4 tsp (1.5g) salt
  • 4 oz (115g) full-fat cream cheese, cold and cubed
  • 3/4 cup (110g) fresh blueberries
  • 1 tbsp (8g) all-purpose flour
  • 1/2 cup (60g) powdered sugar
  • 1 tbsp (15ml) fresh lemon juice
  • 1 drop (0.5ml) vanilla extract

Instructions:

  1. Beat the softened butter and granulated sugar until the mixture is pale and fluffy (about 2–3 minutes).
  2. Add the egg and vanilla extract, beating on medium speed until fully incorporated and glossy.
  3. Sift together the all-purpose flour, graham cracker crumbs, baking soda, and salt, then gradually stir into the wet ingredients using a spatula until just combined.
  4. Toss the fresh blueberries in 1 tbsp of flour until lightly coated to prevent bleeding.
  5. Gently fold in the cold cubed cream cheese and the floured blueberries, keeping the cheese in distinct chunks.
  6. Scoop rounded tablespoons of dough onto a tray and refrigerate for 30 minutes to prevent spreading.
  7. Preheat the oven to 350°F (175°C).
  8. Place chilled dough balls 2 inches apart on parchment paper and bake for 12 minutes.
  9. Whisk together powdered sugar, lemon juice, and vanilla extract to create a glaze, then drizzle over cooled cookies.