Cut the butter into cubes, add salt and powdered sugar, and beat well with a mixer.
Add the almond flour and egg and beat.
Add the sifted wheat flour, mix well, and refrigerate for at least 1 hour.
Remove the chilled dough from the refrigerator, roll it out to a thickness of 3 mm, place it in a baking pan, gently press the dough into the pan with your hands, and remove any excess dough. Prick with a fork to prevent the base of the pie from puffing up during baking. Refrigerate for 20 minutes.
Prepare the creamy filling. Add granulated sugar to the cream cheese at room temperature and beat well with a mixer.
Add the sour cream and milk, sifted flour, egg and egg yolk, and lemon juice one by one. Mix well after adding each ingredient.
Rub the creamy mixture through a sieve.
Place half of the fresh blueberries in the cooled pie crust and cover with the creamy filling. Place the remaining berries on top.
Bake in a preheated oven at 180 degrees for 35 minutes. Allow the cake to cool, remove from the pan, and refrigerate for 2 hours. Cut into pieces and serve.