In a mixing bowl, combine softened butter, granulated sugar, all-purpose flour, and a pinch of salt. Use a fork or your fingers to blend until the mixture resembles coarse crumbs. Press about two-thirds of this mixture evenly into the bottom of a 9-inch springform pan. Set aside the remaining crumbs for topping and chill the crust in the fridge for about 15 minutes.

In another bowl, beat the cream cheese with an electric mixer until smooth and creamy, about 2 minutes. Gradually add granulated sugar, mixing well before each addition. Add eggs one at a time, blending until fluffy. Gently fold in fresh lemon zest, lemon juice, and vanilla extract. Mix in the fresh blueberries without breaking them.

Preheat your oven to 325°F (160°C). Once the crust is chilled, pour the lemon blueberry filling over it, smoothing the surface with a spatula. Sprinkle the reserved crumb mixture evenly over the top.

Place the cheesecake in the preheated oven and bake for 50–60 minutes. The edges should be set, while the center may have a slight wobble. Let it cool completely on a wire rack.

After cooling at room temperature for about an hour, cover the cheesecake with plastic wrap and refrigerate for at least four hours, ideally overnight.

Once chilled, carefully remove the sides of the springform pan. Garnish with extra blueberries and powdered sugar. Slice into generous pieces and serve.