Knead all the pastry ingredients into a smooth dough, wrap in foil and allow to cool in the refrigerator for 1 hour. Wash blueberries and drain well.
Preheat oven to 180 C / Gas 4 and grease a springform tart tin. Roll out two thirds of the pastry on a floured work surface and line the prepared springform tin with it. Pierce base with a fork several times.
Spread the blueberries over the pastry. Mix the eggs, yoghurt, cream, sugar and lemon zest together and pour over the blueberries. Roll out the remaining pastry and cut into 1cm wide strips. Weave strips over the cake to form a lattice pattern.
Bake in the preheated oven for about 50 minutes, then allow blueberry tart to cool on a wire rack.