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Preheat oven to 375°F (190°C)
Mix farmer's cheese, egg, semolina, flour, sugar, vanilla, and salt until smooth
Roll cheese mixture into balls (75–80 g each) and let rest for 30 minutes
Beat cream cheese and sugar until smooth, add egg yolk and mix
Stir in lemon zest or juice if desired
Wash and pat dry blueberries, sprinkle lightly with sugar if desired
Generously butter muffin/tart molds and place one cheese ball in each cavity
Using a glass or fingers, press down to form basket shapes
Spoon cream cheese filling into each basket and place blueberries on top
Bake 25–30 minutes until set but still creamy inside
Let cool slightly and remove from molds
Top with fresh blueberries, mint leaves, and a dusting of powdered sugar