1. Preheat your oven to 350°F (175°C).

2. In a medium-sized bowl, whip heavy cream until it becomes stiff and holds its shape, then set it aside for later use.

3. Combine the softened butter, granulated sugar, grated lemon zest, and freshly squeezed lemon juice in a large bowl, mixing until everything is well incorporated.

4. Next, beat in the egg yolks until they're fully incorporated and the mixture is smooth.

5. In another bowl, whisk together the fresh cheese, vanilla sugar, and powdered sugar until you have a uniform mixture.

6. Gently fold the whipped cream into the cheese mixture until there are no visible white streaks left.

7. Spoon the lemon mixture into small individual serving cups or ramekins, making sure not to fill them to the top.

8. Place a dollop of the cheese mixture on top of the lemon mixture in each cup and add a few fresh blueberries for garnish.

9. Finally, refrigerate the desserts for at least 2 hours, or leave them overnight, before serving them chilled.