In a large mixing bowl, cream together the softened unsalted butter and 1 cup of granulated sugar with an electric mixer until light and fluffy, about 2-3 minutes. Beat in the egg and vanilla extract until well combined.

In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix. Gently fold in the fresh (or frozen, unthawed) blueberries. Set aside.

In a small mixing bowl, beat the softened cream cheese, 1/4 cup granulated sugar, 1/2 tsp vanilla extract, and 2 tbsp all-purpose flour with an electric mixer until smooth and creamy.

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. Using a 1.5 tablespoon cookie scoop, drop balls of the cookie dough onto the prepared baking sheets, leaving about 2 inches between each.

Using the back of a spoon or your thumb, create a small indentation in the center of each cookie dough ball. Fill each indentation with about 1 teaspoon of the cheesecake mixture. If desired, sprinkle a small pinch of graham cracker crumbs over the cheesecake filling.

Bake for 10-14 minutes, or until the edges are lightly golden and the cheesecake filling is set. The centers may still look slightly soft.

Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.