Preheat your oven to 350°F (175°C) and lightly grease a 9-inch tart pan with a removable bottom.

In a medium bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of sugar, stirring until the mixture resembles wet sand.

Press the crumb mixture firmly into the bottom and up the sides of the prepared tart pan, using the bottom of a measuring cup to pack it tightly.

In a large bowl, beat the softened cream cheese and 1/2 cup of sugar with an electric mixer on medium speed until smooth and free of lumps, about 2 minutes.

Add the egg, lemon zest, lemon juice, and vanilla extract to the cream cheese, beating on low speed until just combined and silky.

Pour the cream cheese filling into the crust, spreading it evenly with a spatula, then gently scatter the fresh blueberries over the top.

Bake for 30 minutes, or until the edges are set and the center has a slight, uniform jiggle when gently shaken.

Allow the tart to cool completely at room temperature, then refrigerate for at least 2 hours to set before slicing and serving chilled.