In a large mixing bowl, combine flour, sugar, and salt. Add chilled butter and blend with a pastry cutter until mixture resembles coarse crumbs. Gradually add ice water, mixing until dough forms. Shape into a disk, wrap in plastic, and refrigerate for 30 minutes.

Roll out the chilled dough on a floured surface to fit a 9-inch tart pan. Press into the pan and trim excess. Prick the bottom with a fork to prevent bubbling.

In a saucepan, combine blueberries, sugar, cornstarch, lemon juice, and lemon zest. Cook over medium heat, stirring constantly, until thickened and blueberries begin to break down, about 10 minutes. Remove from heat and let cool slightly.

Preheat oven to 375°F. Pour the cooled blueberry lemon filling into the prepared crust, smoothing the top with a spatula.

Bake in preheated oven for 25-30 minutes, or until the crust is golden brown. Allow the tart to cool completely before serving to ensure the filling sets properly.

Slice the tart and serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

To store, keep in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze individual slices wrapped in plastic wrap and placed in a freezer-safe bag.