In a mixing bowl, combine the softened unsalted butter, granulated sugar, all-purpose flour, and a pinch of salt. Mix until crumbly and slightly fluffy.

Press about two-thirds of the crumble mixture firmly into the bottom of a 9-inch springform pan. Chill in the refrigerator for about 15 minutes.

Beat the cream cheese in a clean mixing bowl until smooth and creamy. Gradually add in the ¾ cup of granulated sugar and mix until well incorporated.

Add the eggs one at a time to the cream cheese mixture, mixing until fully combined after each addition.

Gently stir in the lemon zest, fresh lemon juice, and vanilla extract until well blended.

Carefully fold in the fresh blueberries without crushing them.

Pour the cheesecake filling over the chilled crust in the springform pan and spread evenly. Sprinkle the remaining crumble mixture over the top.

Preheat your oven to 325°F (160°C). Bake the cheesecake for 50 to 60 minutes, until set around the edges and slightly jiggly in the center.

Turn off the oven and leave the cheesecake inside with the door ajar for 30 minutes, then cool at room temperature for another 30 minutes.

Refrigerate the cheesecake for at least 4 hours, preferably overnight before serving.