Use a mixer and cream together the butter and cream cheese. Then, put in the lemon extract ad 2 tablespoons of lemon zest.
Add in the egg and stir. Next, add cake mix and fold in the blueberries carefully. Cover the bowl with plastic wrap and chill for at least two hours.
Prepare baking sheets with parchment paper and prepare drizzle. Drizzle is made by combining powdered sugar, lemon zest, and lemon juice in a mixing bowl and whisk to mix.
Drop the dough balls onto the baking sheet leaving 3 inches of space between them.
Bake for 20 minutes or until golden brown. Once done, take it out of the oven and let them cool on the pan for about 10 minutes then move to a cooling rack.
Drizzle the tangy lemon glaze icing over cookies when they are completely cooled.
Serve it with milk or lattes. Enjoy.