Preheat your oven to 350 and line a sheet pan by lining it with parchment paper.
Warm frozen blueberries for 30 seconds in a microwave or heat up the frozen blueberries on a medium skillet over medium high heat.
Once the blueberries have thawed and become mushy, about 4 to 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 butter and sugars together with a hand or stand mixer until creamy.
Beat in cooled down blueberries on high speed until completely combined and blueberries are as mixed in as possible.
Stir in flour and baking powder then mix until just combined, do not overmix.
Fold in the chopped vanilla almond bark.
Use a 1 ½" cookie scoop to scoop out dough and place it on the prepared sheet pan.
Bake for 9 to 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 5 minutes before serving them warm or cold Enjoy!