Preheat the oven to 350 degrees Fahrenheit and prepare a sheet pan by lining it with parchment paper.
Heat up the frozen blueberries on a medium skillet over medium high heat. Once the blueberries have thawed and become mushy, about 4-5 minutes, take them off the heat and set them aside to cool down until they are warm or cool to the touch. For fewer blueberry chunks, you can cook the blueberries longer until you can easily smash them with a spoon.
In a large bowl, beat the salted butter, granulated white sugar and light brown sugar together with a hand or stand mixer until creamy.
Beat in the cooled down blueberries on high speed until completely combined and the blueberries are as mixed in as possible.
Stir in the all-purpose flour and baking powder and mix until just combined. Do not overmix.
Fold in the chopped vanilla almond bark.
Use a 1 ½-inch cookie scoop to scoop out dough and place it on the prepared sheet pan.
Bake in the oven for 9-10 minutes or until the edges start to turn golden brown and the cookies are set.
Remove from the oven and let cookies cool down for at least 5 minutes before serving them warm or cold
To Store: You can store these blueberry cookies at room temperature in an airtight container for 3-5 days. For best results, place parchment paper or wax paper in between rows of cookies to keep them from sticking together.
To Freeze: You can freeze these cookies in a freezer-safe container for up to 6 months.
I prefer to chop the almond bark a little bigger, but feel free to chop your chocolate as fine as you would like.
Make sure that you mix the blueberries in with the butter and sugar. If you try to fold them in afterwards, with the flour added, your cookies won’t turn out near as pretty.
Do two batches of max 8 cookies instead of trying for one batch of 16. These cookies spread enough that 16 would not fit on one sheet pan.
You’ll want to beat the blueberries into the butter and sugar really well. The more they are beaten, the better the color and rise on these cookies.