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

Step 2 In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

Step 3 In a large bowl, using an electric mixer, beat sugar and butter until light and fluffy (≈2 minutes).

Step 4 Mix in egg, vanilla extract, and almond extract until fully blended.

Step 5 Add about one-third of the flour mixture and mix until just combined. Then add half of the sour cream; continue alternating: flour mix then sour cream, ending with flour. Stir until just combined (avoid over-mixing).

Step 6 Gently fold in fresh blueberries and the frozen cream cheese pieces. The frozen cream cheese will help avoid melting fully during baking so you get nice cheesecake bits.

Step 7 Drop tablespoon to 1½ tablespoon-sized balls of dough onto the prepared baking sheets, spacing about 2 inches apart.

Step 8 Bake in preheated oven until the bottoms of the cookies just begin to turn golden brown, about 15-18 minutes.

Step 9 Allow cookies to cool on baking sheets for about 5 minutes before transferring to wire racks to cool completely.