In a bowl, combine graham cracker crumbs with melted butter. Mix until well-coated, then press the mixture firmly into the bottom of a springform pan, creating a solid base.

In a large mixing bowl, beat the softened cream cheese until it’s luxuriously smooth. Gradually add granulated sugar, blending well until fully incorporated and creamy—this should take about 2 minutes.

Carefully fold in the sour cream, fresh lemon juice, and lemon zest until just combined. Avoid over-mixing to keep that delightful, creamy texture intact.

Gently fold in the fresh blueberries, being careful not to crush them. The goal is to preserve their beauty and burst of flavor in every slice!

Pour the lemon-blueberry filling over the prepared crust and smooth the top using a spatula. Cover with plastic wrap and refrigerate for at least 4 hours, or, for best results, overnight to let it set beautifully.