Step 1: Preheat & Prepare

1. Preheat oven to 350°F (175°C).
2. Line two baking sheets with parchment paper.

Step 2: Mix Dry Ingredients

1. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

Step 3: Cream Butter & Sugar

1. In a large mixing bowl, beat butter and sugar with an electric mixer until light and fluffy (about 2 minutes).
2. Add egg, vanilla extract, and almond extract, mixing until smooth.

Step 4: Combine Dry & Wet Ingredients

1. Stir in ⅓ of the dry ingredients, then mix in half of the sour cream.
2. Continue alternating additions of the flour mixture and sour cream, beginning and ending with the flour.
3. Mix until just combined—do not overmix.

Step 5: Fold in Blueberries & Cream Cheese

1. Gently fold in fresh blueberries.
2. Add frozen cream cheese pieces, being careful not to break them.

Step 6: Shape & Chill the Dough (Optional)

1. Scoop 1 ½ tablespoon-sized balls of dough onto the prepared baking sheets, leaving 2 inches between each.
2. For best results, chill the dough for 30 minutes to prevent spreading.

Step 7: Bake & Cool

1. Bake for 15–18 minutes, or until the edges are lightly golden brown.
2. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.