Preheat your oven to 350°F (175°C) and prepare two baking sheets with parchment paper or grease them lightly.

Cream together 3/4 cup butter and 4 ounces cream cheese with an electric mixer on medium speed until smooth.

Add 1 3/4 cups sugar, 1 egg, 1 teaspoon vanilla extract, 1 teaspoon lemon extract, 2 tablespoons lemon juice, and 1 tablespoon lemon zest. Beat until combined.

In a separate bowl, whisk together 1/4 teaspoon salt, 1 teaspoon baking soda, and 2 cups flour. Fold into the wet mixture until just combined.

Fold in 1 cup white chocolate chips and 1 cup blueberries gently to maintain their shape.

Scoop dough with a 1/4 cup measuring cup, roll into balls, and coat with extra granulated sugar.

Freeze the cookie dough balls for at least 1 hour to prevent excessive spreading.

Bake in the preheated oven for 13-16 minutes, or until the edges are golden and centers look slightly soft.

Cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.