Preheat oven to 375F° and place one oven rack one place above center and a second rack one place below center (See notes if baking just one pan at a time). Line two baking sheets with parchment paper. Set aside. In the bowl of a stand mixer (or in a large bowl if using hand-held beaters) mix 1 cup of sugar and ½ a cup of softened butter until creamy, about 5 minutes on medium-low. Add in 4 ounces of softened cream cheese and beat about 10 seconds to incorporate.
Add the juice of ½ a lemon and 1 Tablespoon of zest, mixing just a few seconds. Add 1 egg and beat another 10 seconds (don't over mix).
In a medium bowl, add 2 ½ cups of flour, 2 teaspoons of cornstarch, 1 teaspoon of baking soda, and ½ a teaspoon of salt. Whisk briefly to combine. See notes on how I measure the flour without weighing it.
Add the flour mixture to the batter in two additions, mixing just to incorporate. Scrape down the bowl and mix until fully incorporated, about 20 seconds. Using a rubber spatula, gently fold in the blueberries.
Place about ½ cup granulated sugar in a bowl. Scoop batter with large cookie scoop (3 tbsp) if you want 18 cookies, medium cookie scoop (2 tbsp) if you want 24 cookies. Roll cookie in sugar, then shake off excess and place about 3 inches apart on parchment-lined baking sheet. The cookie dough is pretty sticky, you might have to really work to get it out of the scoop. This is normal but if you find it too hard to work with, refrigerate for 30 minutes and then continue. Place about 6 cookies on each baking sheet.
Bake for 10-13 minutes for the large scoops, 8-11 for the smaller scoops, switching baking sheets in the oven half way through baking. Bake until the sides become golden and a bit on the top. The tops might still be pretty light, this is okay. They'll deepen as they cool.
Repeat for a second batch of the dough. Alternately, you can scoop all the cookies, refrigerate some to be baked the second day.