In a medium bowl, mix together graham cracker crumbs and melted butter until resembling wet sand. Press into the bottom of a 9x9-inch square pan and refrigerate for at least 20 minutes.

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

In a separate chilled bowl, pour in heavy whipping cream and whip until soft peaks form, approximately 3-5 minutes.

Gently fold the whipped cream into the lemon cream cheese mixture using a rubber spatula, being careful to preserve the airy texture.

Spoon half of the lemon cream filling over the chilled crust, then layer 1 cup of fresh blueberries evenly on top. Finish with the remaining filling, smoothing it out.

Cover the cake with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to set.

Once chilled and set, slice into squares and top with fresh blueberries and a sprinkle of lemon zest.