Cheesecake Blueberry Cookies

Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). To prepare the baking sheets, cover them with a layer of parchment paper on both surfaces.

In a separate bowl, combine the flour, baking powder, baking soda, and salt in a medium-sized container. Set this mixture aside for later use.

Using an electric mixer, blend the sugar and butter in a large bowl until they reach a light and fluffy consistency, taking approximately 2 minutes to achieve this. Introduce the egg, vanilla extract, and almond extract into the mixture and blend until everything is well combined. Add 1/3 of the flour mixture to the bowl and mix until just combined, taking care not to overdo it. Next, add 1/2 of the sour cream and blend until well combined. Continue alternating between adding the flour mixture and sour cream, starting with the flour mixture and ending with it, stirring until just combined. Be mindful not to overmix.

Gently fold in the blueberries and frozen pieces of cream cheese into the dough.

Scoop 1 1/2 tablespoon-sized balls of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.

Place the baking sheets in the preheated oven and bake until the bottom of the cookies just begins to turn a light brown color, taking 15 to 18 minutes. Remove from the oven and let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.