In a mixing bowl, combine the graham cracker crumbs with melted butter until well blended. Transfer to a 9×9-inch square pan, pressing it firmly into an even layer. Refrigerate for about 30 minutes to set.

In a large bowl, beat the cream cheese and granulated sugar together until smooth and creamy, about 2 minutes. Add lemon zest and lemon juice, mixing until incorporated.

In a separate chilled bowl, whip the heavy whipping cream until soft peaks form, about 3-4 minutes. Gently fold the whipped cream into the cream cheese mixture.

Spread half of the lemon cream filling over the prepared crust. Sprinkle one cup of blueberries on top, then layer the remaining cream filling evenly.

Top with additional blueberries and lemon zest. Cover and refrigerate for at least 4 hours, preferably overnight, to allow flavors to meld and filling to set.