Preheat oven to 325°F.
In a large bowl, add cream cheese, sugar, salt, and flour. Beat until creamy and combined. Scrape down the sides of the bowl with a spatula.
With the mixer on low, add the eggs, one at a time, beat until combined.
Add vanilla extract, cream, sour cream, lemon zest, and lemon juice. Beat until combined, stopping to scrape the sides and bottom of the bowl with a spatula.
Stir in the fresh or frozen blueberries.
Pour the batter into the prepared pan. Level the top with a spatula.
Bake in the preheated oven for 50-60 minutes and slightly more if using frozen blueberries. The cheesecake should be slightly jiggly in the center, but puffy and settled on the sides.
Turn off the oven and crack open the door. Cool cheesecake completely in the open oven.
Run a butter knife around the edges to release it from the pan. After that, chill in the fridge for 6 hours or better overnight.