Grease the bottom of a 9 by 9-inch baking pan with butter. Place parchment paper in the pan, pressing down at the corners.
In a food processor or blender, combine the sugar, cinnamon and graham crackers until it reaches the consistency of breadcrumbs. Add the melted butter and pulse a couple of times to fully incorporate. Pour mixture into the lined baking pan and firmly pat down with your hands or the bottom of a glass.
Bake for about 12 minutes, or until set. Allow to cool completely.
In a bowl of a stand mixer, add cream cheese, eggs, lemon zest, lemon juice and sugar. Mix until well combined and a smooth consistency is reached, about 3 minutes. Pour onto the cooked graham cracker base and spread carefully and evenly. Sprinkle blueberries on top.
Bake in the oven (325° F) for 35 to 45 minutes, or until the center jiggles slightly. Remove from the oven and cool completely before refrigerating for at least 3 hours. Once set, remove from pan using the parchment lining and slice into 16 square bars.