1 9 inch deep dish graham cracker crust
3 8 ounce packages cream cheese, softened
8 ounces sour cream
1 cup sugar
1 teaspoon vanilla
3 eggs
1/4 teaspoon salt
1 tablespoon lemon juice
1 cup fresh blueberries
Combine cream cheese, sour cream, sugar, vanilla, eggs, salt and lemon juice and beat until smooth. Gently stir in blueberries. Pour batter into pie crust and bake for 1 hour at 300F. The center of the cake should be firm when the cake is fully cooked.
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