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

In a medium bowl, whisk together the flour, baking soda, baking powder, and salt; set aside.

In a large bowl, beat the butter, cream cheese, granulated sugar, and brown sugar until light and fluffy (2-3 minutes).

Add the egg and vanilla extract, beating until fully incorporated.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Gently fold in the blueberries, white chocolate chips, and lemon zest.

Use a tablespoon or cookie scoop to drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.

Bake for 12-15 minutes, until the edges are lightly golden and the centers are set.

Let the cookies cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely.