In a small saucepan, combine 1 cup of blueberries, ¼ cup granulated sugar, and 2 tablespoons of water. Heat over medium-high until boiling, then reduce the heat to a simmer. Cook for about 5-7 minutes, stirring occasionally until the blueberries burst and the mixture thickens. Mix 1 tablespoon of cornstarch with 1 tablespoon of water, add it to the compote, and cook for an additional 2-3 minutes until glossy and thickened.

In a medium saucepan, melt ½ cup unsalted butter over medium heat. As the butter melts, stir frequently for about 5-7 minutes until it turns a light golden brown and you smell a nutty aroma. Watch closely to prevent burning; once browned, remove from heat and let it cool to room temperature for about 10-15 minutes.

In a mixing bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of cornstarch, ½ teaspoon of salt, and 1 teaspoon of ground cinnamon for about 30 seconds.

In a stand mixer, combine the cooled browned butter, ¾ cup light brown sugar, and ¼ cup granulated sugar. Beat on medium speed until light and fluffy, about 2-3 minutes. Add in 2 large room temperature eggs and 1 teaspoon of pure vanilla extract.

Using a cookie scoop or spoon, portion the cookie dough into golf ball-sized rounds, approximately 2 tablespoons each. Create a small divot in the center of each dough ball and fill it with about 1 teaspoon of the blueberry compote. Refrigerate for at least 2 hours or overnight.

In a separate bowl, combine ½ cup light brown sugar, ½ cup all-purpose flour, ½ teaspoon of ground cinnamon, and ¼ cup of chilled unsalted butter. Work the mixture until it resembles coarse crumbs, about 2-3 minutes.

Preheat your oven to 350°F (175°C). Remove the chilled cookie dough balls from the refrigerator and place them on a baking sheet, allowing space between them. Generously sprinkle the prepared streusel topping over each cookie. Bake for 10-12 minutes, or until the edges are lightly golden.