Heat the oven to 350. Lightly butter a 9-inch square baking pan.
In a bowl combine the flour, pecans, brown sugar, and softened butter. Work the mixture together with fingers until crumbly. Reserve about 1/2 cup of the crumbs and set aside.
Pat the remaining crumbs in the prepared baking pan. Bake for 12 minutes, or until lightly browned.
Meanwhile, in a mixing bowl, beat the cream cheese until light. Beat in the lemon juice and zest, granulated sugar, vanilla, and egg. Beat on medium speed for 2 to 3 minutes, scraping the sides of the bowl occasionally.
Spread the cream cheese mixture on the browned crust. Sprinkle evenly with the blueberries, then sprinkle the reserved crumb mixture over all.
Bake for 25 to 30 minutes longer, until lightly browned. Cool then refrigerate until serving time.
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