Adjust oven rack to middle position and preheat to 375 degrees F. Line 9 x 13-inch baking pan with aluminum foil, leaving overhang on all sides. Lightly spray foil with non-stick cooking spray; set aside.
In medium bowl stir together 1 cup sugar, 3 cups flour, baking powder, salt, grated ginger, and lemon zest. Use fork or pastry cutter to mix butter and egg (dough will be crumbly). Pat half dough into even layer in prepared pan. Bake 15 minutes while you make filling.
FOR THE FILLING:
In bowl of stand mixer fitted with paddle attachment add cream cheese and heat on high until smooth and no lumps remain, about 1 minute. Scrape down sides of bowl and add egg, 1 cup sugar, yogurt, lemon juice, and flour. Mix on medium until combined and no flour streaks remain, about 1 minute. Gently fold in blueberries, and pour mixture evenly oven crust. Crumble remaining dough over blueberries and press down gently.
Bake for 45-55 minutes, or until top is golden brown and toothpick inserted comes out mostly clean. Move bars to wire rack and cool to room temperature, about 2 hours. Then cover and chill in refrigerator for at least 1 hour (or overnight). When ready to serve lift bars out of pan using foil overhang and cut into squares (I cut mine into 24 squares/rectangles).