Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set it aside.

In another large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.

Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.

Gradually add the dry ingredient mixture to the wet mixture, stirring until just combined.

Gently fold in the blueberries using a spatula or wooden spoon. Be careful not to crush them.

Chill the dough in the refrigerator for about 30 minutes to make it easier to handle.

Once chilled, scoop out tablespoon-sized portions of dough and roll them into balls. Then roll each ball in powdered sugar until well coated.

Place the dough balls on the prepared baking sheet, leaving space between each cookie.

Bake for 12-15 minutes or until the edges are set and the tops look crinkled.

Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.