In a medium mixing bowl, combine softened butter, sugar, flour, and a pinch of salt until crumbly. Press into the bottom of a 9-inch springform pan and reserve about one cup for topping.

Chill the pan in the refrigerator while preparing the filling.

In a large mixing bowl, beat the cream cheese until smooth. Gradually add sugar and mix, then incorporate eggs one at a time. Mix in lemon juice, lemon zest, and vanilla extract, then fold in blueberries.

Preheat oven to 325°F (160°C) and pour the filling over the chilled crust. Sprinkle reserved crumble on top and bake for 50-60 minutes.

Turn off the oven and leave the cheesecake inside for 1 hour to cool gradually, then allow to cool at room temperature for 30 minutes. Cover and refrigerate for at least 4 hours, preferably overnight.

To serve, run a knife around the edges and release the springform clasp. Garnish with blueberries and a sprinkle of powdered sugar or lemon zest.