Remove cookie dough from fridge and let it sit at room temperature for 10 minutes to make it easier to work with. In the mean time, preheat the oven to 350 degrees. Prepare two baking sheets with parchment paper or silicone mats. Set aside.
In a small bowl, mix 1/4 cup of flour, 1/4 cup sugar, and butter with a fork so that the butter turns into crumbs. Place in the fridge until ready to use. In another small bowl, mix remaining 1 cup of flour, baking soda, and baking powder until combined. Set aside.
Place cookie dough and cream cheese in the bowl of a stand mixer. Using the paddle attachment, mix together on low until combined. Add egg, milk, lemon zest, and lemon juice and mix on low until combined. The mix might get clumped at the bottom so make sure to scrape around the bowl to ensure an even consistency.
Add all of the flour and mix on low up until it's almost combined. Do not overmix! Using a spatula, gently mix in the blueberries, trying not to burst them. Otherwise, the dough will turn blue.
Using a 1-tablespoon cookie scoop, drop batter onto baking sheets, about 1.5 inches apart. Bake for 3 minutes. Remove from oven and remove crumbs from the fridge. Sprinkle with a teaspoon of the crumbs and then return to the oven for another 18-20 minutes. I like mine a little toasted around the edges so I did mine for the full 20 minutes.
Remove from oven and let them cool for 5 minutes. Serve immediately or let them cool completely and store in airtight container for up to 3 days.