Preheat oven to 400F.
Line the baking pan with 2 layers of parchment paper.
In a small bowl, combine blueberries and lemon juice. Use a spoon to stir and press on the blueberries to soften them.
In a mixing bowl of a stand mixer fitted with the paddle attachment, combine completely softened cream cheese and sugar and beat on low speed, about 30-45 seconds.
Scrape the bowl with a spatula to ensure all cream cheese is adequately mixed to create a smooth and lump-free batter. Add one egg at a time to the mixture. Make sure the mixture is completely smooth before adding the next one.
In a small mixing bowl, combine heavy cream, salt and vanilla extract.
Pour the cream mixture into the cream cheese and continue beating until everything is incorporated. Approximately 30 seconds.
Remember to scrape down the bowl as you go.
Carefully add flour into the cream cheese mixture and mix until everything is fully incorporated, approximately 30 seconds. The batter should be smooth, silky, and free of a lump.
Pour the batter into a lined baking pan.
Sprinkle blueberries on the batter. Use a fork and lightly give a few stirs in the batter so blueberries can sink into it.
Pick up the pan 2-3 inches from your countertop and lightly drop it to eliminate any air bubbles in the batter.
Bake the cheesecake for 35-40 minutes.
The cheesecake should have a dark brown top. Let the cheesecake cool down completely on a baking rack before serving or storing for about 1-2 hours.