Preheat oven to 350°F/180°C or 140°C fan oven, and line an 8 inch pan square pan with parchment paper.
In a food processor crush the graham crackers, add the sugar and butter and mix until combined. Press the mixture onto the bottom of the pan. Bake for 8 minutes then remove from the oven and allow to cool completely.
In a bowl of a stand mixer fitted with a paddle attachment, beat the cream cheese and sugar on high speed until creamy. Then add the eggs, 2 tbsp flour, vanilla, lemon zest and lemon juice and beat at medium speed until combined.
In a separate bowl, toss the blueberries in the remaining flour. This will keep the berries from sinking to the bottom.
Gently fold the blueberries in the cheesecake filling, and pour that over the graham cracker crust.
Bake for 30-35 minutes or until the cheesecake has set and the edges are lightly golden and set and the center is still a little jiggly. Keep in mind that the cheesecake will puff up as it cooks, once you take it out of the oven it will sink and that’s normal.
Allow to cool down completely at room temperature, then chill in the fridge for at least 2 hours before serving.