Creating the Simple Blueberry Basque Cheesecake can be a straightforward task if you follow these easy steps:

1. Preheat the Oven: Preheat your oven to 400°F (200°C). Line the sides and bottom of an 8-inch (20 cm) springform pan with parchment paper, allowing the paper to extend beyond the edge.

2. Prepare the Blueberries: In a small bowl, combine the blueberries with lemon zest and lemon juice. Gently toss to coat and set aside.

3. Mix the Cream Cheese: In a large mixing bowl, beat the softened cream cheese on low speed until smooth. Gradually add the granulated sugar, mixing until well combined and fluffy.

4. Add the Eggs: Add the eggs one at a time, mixing well after each addition. Scrape down the sides to ensure thorough mixing.

5. Incorporate Cream: Slowly pour in the heavy cream and vanilla extract, combining until smooth. Be careful not to overmix.

6. Add Flour and Salt: Gently fold in the flour and a pinch of salt, ensuring it is evenly distributed throughout the batter.

7. Layer the Blueberries: Fold half of the prepared blueberries into the cheesecake batter. Then, pour the batter into the prepared pan, smoothing out the top. Scatter the remaining blueberries on top.

8. Bake: Bake in the preheated oven for 40-45 minutes. The cheesecake should be set around the edges but slightly jiggly in the center. This will ensure a creamy texture.

9. Cool Down: After baking, turn off the oven and let the cheesecake cool inside with the door slightly ajar for about an hour. Then, remove it and cool completely at room temperature before refrigerating for at least two hours.

10. Serve: Once chilled, carefully remove the cheesecake from the springform pan. You can check for a perfect set before slicing and serving.