Preheat the oven to 325°F (163°C). Grease an 8x8-inch baking pan or line it with parchment paper.

In a medium bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Mix until evenly coated.

Press the mixture firmly into the bottom of the prepared baking pan to form the crust. Bake for 10 minutes and let cool slightly.

In a large mixing bowl, beat the softened cream cheese with 1 cup of sugar until smooth and creamy.

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, lemon juice, and lemon zest until fully combined.

Gently fold in the fresh blueberries, being careful not to crush them.

Pour the cheesecake mixture over the cooled crust and spread it evenly.

Bake for 30-35 minutes, or until the edges are set and the center is slightly jiggly.

Remove from the oven and let cool at room temperature. Refrigerate for at least 4 hours or overnight.

Cut into bars and serve chilled.