Mix flour, butter, 1/4 cup sugar, egg, and 2 tbsp water.

Knead into a smooth dough.

Roll out the dough into a 10-inch circle.

Place dough in a greased springform pan and chill for 30 minutes.

Preheat oven to 325°F.

Cut parchment paper, cover dough, and add dried peas.

Blind bake for 15-20 minutes.

Remove peas and parchment paper, bake for another 10 minutes.

Cool on a wire rack for 30 minutes.

Dissolve gelatin in cold water, then place in warm water for 5 minutes.

Mix cream cheese, yogurt, vanilla extract, 1/2 cup sugar, and lemon liqueur.

Add gelatin and stir. Refrigerate for 10-15 minutes.

Beat cream until stiff and fold into cheese mixture.

Put cake base on a plate with a cake ring.

Spread cream and cheese mixture evenly on it and chill for at least 5 hours or overnight.

Melt the jam in a small saucepan and cool for about 8 minutes.

Spread the jam, then the blueberries on the cake.

Cut and serve.