Prepare a springform pan by spraying with non-stick spray and wrapping the bottom with aluminum foil. Preheat oven to 300°F. Fill a 9 x 13 cake pan with 1-inch of water and set it on the lowest rack in the oven.
Combine crushed graham crackers, sugar, and butter in a small bowl. Press mixture into bottom and 1-inch up sides of a 9-inch springform pan. Set aside.
Beat cream cheese at medium speed with an electric mixer until smooth. Add 1 and ¼ cup sugar, 3 Tablespoons flour, and salt. Beat until blended and smooth.
Add eggs, one at a time, beating until just blended. Add sour cream, vanilla, and lemon zest until just blended.
Sprinkle blueberries with 1 Tablespoon flour, shake to coat on all sides. Sift excess flour off berries.
Carefully fold blueberries into cream cheese mixture, careful not to break berries.
Pour mixture into prepared springform pan.
Bake at 300°F for 1 hour 10 minutes or until the center is firm. Turn off the oven. Let cheesecake stand in the oven for 30 minutes with the door partially open.
Remove from oven and cool completely on a wire rack. Cover and chill 8 hours before serving.