*If you’d like, you can use 1 cup all-purpose flour instead of 3/4 cup and then 1/4 cup whole wheat flour. Up to you.
In a bowl, cream together the softened butter, sugars, and vanilla extract until well combined. In a separate bowl, whisk together the flours, baking powder, and salt. Combine the dry ingredients with the wet and stir until combined and crumbly dough begins to form.
Grate the candied ginger, and then measure out a heaping 1/4 teaspoon and add to the bowl along with the blueberries. Stir, then refrigerate for a few minutes while you prepare the crumb topping.
Cube the cold butter and combine in a small bowl with the sugar and flour. Use your clean hands to press together until a very crumbly mixture forms.
Spoon the batter onto a baking sheet lined with parchment paper or a baking mat. Top each with the crumble topping. Bake at 350°F for 15-16 minutes. Remove to a cooling rack and allow to cool for 5 minutes before enjoying. The cookies will still be quite soft once they come out of the oven, so it’s best to let them cool a little before serving.