Lemon Glazed Blueberry Bites

Whisk together flour, baking powder, and salt in a small bowl. Beat cream cheese, butter, and lemon zest in a large mixer bowl at medium speed until smooth. Add sugars and beat until fluffy; add vanilla and egg and beat until combined. Reduce speed to low and gradually add flour mixture; beat just until incorporated. Carefully fold in blueberries. Cover dough and chill in the refrigerator for at least 3 hours or up to overnight.

Preheat oven to 350°F and line 2 baking sheets with silicone mats or parchment paper; let dough stand at room temperature for 15 minutes. Gently form 1 1/4″ balls of dough and place 2 inches apart on prepared baking sheets. Bake, rotating pans halfway through, for 12 minutes, until cookies are lightly golden. Cool for 2 minutes on baking sheets, then transfer cookies to a wire rack to cool completely.

To prepare glaze, whisk together powdered sugar and lemon juice in a small bowl. Place wire rack with cookies over a piece of wax paper; drizzle cookies with glaze and let set before serving. Store leftovers in an airtight container in the refrigerator up to 3 days.