Lightly grease base and sides of a 23cm loose-bottomed cake tin.
Sieve plain flour and self-raising flour together into a mixing bowl and add sugar. Rub in butter and add egg, lemon juice and rind. Mix into a dough. Wrap with cling film wrap and refrigerator for 20 minutes. Roll out dough and line the base and sides of prepared cake tin. Prick the base lightly with a fork. Bake in preheated oven at 200°C for 10-15 minutes.
Beat cream cheese and sugar until light and creamy. Add eggs one at a time, beating well after each addition. Add yoghurt and fresh blueberries. Turn out filling mixture onto the prebaked base. Bake in preheated oven at 170°C for 40-45 minutes or until set.
Remove from oven and leave to cool completely. Chill cheesecake well. Top with blueberry filling and pipe whipped cream over the top to decorate.