Preheat the oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until well combined.

Press the mixture firmly into the bottom of a greased 9x9 inch baking pan. Bake for 10 minutes, then remove from the oven and let cool.

In a large mixing bowl, beat the softened cream cheese and sugar with an electric mixer until smooth and creamy.

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

Gently fold in the blueberries. Pour the filling over the cooled crust.

Bake in the preheated oven for 30 minutes, or until the center is set and slightly jiggles. Remove from the oven and let cool to room temperature.

Refrigerate for at least 2 hours before slicing into bars. Serve chilled.