In a mixing bowl, combine graham cracker crumbs and melted butter, stirring until coated. Press the mixture into the bottom of a 9x9-inch pan. Refrigerate for about 30 minutes to set.

In a large bowl, beat softened cream cheese and granulated sugar with an electric mixer until smooth and creamy, about 2-3 minutes. Add in lemon zest and lemon juice, mixing until well incorporated.

In a separate chilled bowl, whip heavy whipping cream until it reaches soft peaks, about 3-4 minutes.

Gently fold the whipped cream into the cream cheese mixture until no streaks remain.

Spread half of the creamy filling over the crust, sprinkle blueberries over it, then dollop and smooth the remaining cream filling on top.

Top with extra blueberries and lemon zest for garnish. Cover and refrigerate for at least 4 hours, ideally overnight.

After chilling, slice the cake into squares for serving and enjoy!