Mix the graham cracker crumbs and melted butter in a medium bowl until fully combined and crumbly. Transfer the mixture to a 9x9-inch square pan, pressing firmly to form a crust. Chill for 30 minutes.

Beat softened cream cheese and sugar together in a large mixing bowl until smooth and creamy for 2-3 minutes. Fold in lemon zest and lemon juice.

In a clean bowl, whip heavy cream on high speed until soft peaks form, about 3-5 minutes. Be cautious not to overwhip.

Gently fold the whipped cream into the cream cheese mixture until just combined, preserving the airy texture.

Spread half of the lemon cream filling over the crust, layer with 1 cup of blueberries, then dollop the remaining filling over the blueberries.

Cover the pan with plastic wrap and refrigerate for at least 4 hours or overnight for the best flavor.

Slice the cake into squares, garnish with additional blueberries and lemon zest, and serve chilled.