Using an electric mixer, cream the butter and sugar together.

Whisk together the flour, baking powder and salt. Add the dry ingredients to the wet ingredients, mixing until just incorporated.

In a small bowl, roll blueberries in 1/2 cup confectioners sugar. Smash most of the berries with a large spoon to release their juice, only after having separated and reserving 1/8 cup of whole berries.

Chop the white chocolate into chunks, unless using white morsel chips.

Add in the smashed blueberries any any juices into the cookie batter and continue mixing for an additional 3 to 5 minutes until fully incorporated.

Next, fold in the whole berries and white chocolate pieces into the dough mixture.

Place in freezer for 30 minutes. Once chilled, roll out chilled dough into balls. Then flatten by hand into the shape of medium sized cookies.

Preheat oven to 350 degrees.

Bake in two batches in a preheated oven for 15 minutes or until edges are golden brown.

Allow the cookies to cool on a wire rack for at least 3 minutes and only if you would prefer warm blueberries bursting in your mouth. That should also be ample time for the cookies to set.

Enjoy warm, otherwise refrigerate leftover cookies, if any.