In a medium bowl, sift, combine and whisk: 2 cups all-purpose flour, 1/2 cup granulated sugar, 1 tsp baking soda and 1/4 tsp table salt. Grate 6 oz cold butter onto a big hole into the bowl with dry ingredients and mix with a fork to resemble coarse meal. This would be your crust and topping. Cover with plastic food wrap and refrigerate for 1 hour.
With your hand, crumble 4 cups farmer’s cheese into a measuring cup and add to a separate medium bowl. Break cheese a bit using a fork. Add 3 eggs, 1/2 cup sugar, 1 tsp vanilla extract and 1/4 tsp salt to the bowl with cheese and stir everything together until combined, using a rubber spatula. Stir in 3/4 cup dried blueberries. Set aside. Butter a 9” square baking pan. Line the baking dish with parchment paper.
After an hour, preheat the oven to a 350°F and remove the crust from the refrigerator. Spread most of the crust mixture into the baking sheet, leaving about 1/2 cup for the topping. Spread all of the cheese filling evenly over the crust mixture covering all the edges and corners. (Drop bits with spatula here and there and then gently press to spread). Sprinkle remaining crust mixture over the cheese. Bake for 50 minutes. The cake will be fluffy once finished baking and then will flatten once cooled and set (that’s the way farmer’s cheese works). Cool, cut into squares and serve. This cake tastes like cheesecake once cooled in refrigerator. Good for 3-4 days in refrigerator.