Preheat your oven to 350°F (177°C) and line an 8x8-inch or 9x9-inch baking pan with aluminum foil, leaving an overhang.

In a medium bowl, combine melted unsalted butter, granulated sugar, vanilla extract, salt, and lemon zest. Stir until smooth, then gradually add flour and mix until just combined. Reserve ¾ cup dough and press the rest into the pan. Bake for 18 minutes.

In a stand mixer, beat softened cream cheese until smooth. Gradually add sugar and lemon zest, incorporating eggs one at a time. Mix in yogurt, lemon juice, and salt, then fold in blueberries.

Pour the filling over the baked crust, crumble the reserved dough on top, and bake for 55-60 minutes until a toothpick comes out clean.

Cool on a wire rack for about 30 minutes, then refrigerate for at least one hour before slicing.