Preheat the oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.

In a medium skillet over medium-high heat, warm up the frozen blueberries until they thaw and become soft, approximately 4-5 minutes. Remove from heat and allow them to cool until warm or at room temperature. For smoother consistency, cook the blueberries longer until they can be easily mashed with a spoon.

In a large bowl, use a hand or stand mixer to cream together the softened salted butter, granulated white sugar, and light brown sugar until creamy.

Beat in the cooled blueberries on high speed until thoroughly combined and evenly distributed throughout the mixture.

Add the all-purpose flour and baking powder to the bowl, mixing until just combined. Avoid overmixing.

Gently fold in the chopped vanilla almond bark.

Using a 1 ½-inch cookie scoop, portion out the dough and place it onto the prepared sheet pan.

Bake in the preheated oven for 9-10 minutes or until the edges of the cookies begin to turn golden brown and the cookies are firm.

Remove from the oven and allow the cookies to cool on the pan for at least 5 minutes before serving, either warm or cooled.