In a mixing bowl, combine 1 and ½ cups of graham cracker crumbs with ½ cup of melted butter until fully blended. Firmly press this mixture into the bottom of a 9×9-inch square pan, ensuring the crust is compact and even. Place the pan in the refrigerator for at least 30 minutes to firm up while you prepare the filling.

In a large bowl, beat 8 ounces of softened cream cheese with ½ cup of sugar using an electric mixer on medium speed until smooth and creamy. Gradually add 1 tablespoon of lemon zest and 2 tablespoons of freshly squeezed lemon juice, mixing until fully combined and fluffy.

In a separate bowl, pour 1 cup of heavy whipping cream and whip it using an electric mixer at high speed for about 3 to 4 minutes until soft peaks form.

Gently fold the whipped cream into the cream cheese mixture using a spatula until well combined.

Spread half of the lemon cream filling evenly over the chilled graham cracker crust. Sprinkle 1 cup of fresh blueberries evenly over this layer, then spread the remaining cream filling on top.

Top your cake with additional blueberries and a sprinkle of lemon zest. Cover with plastic wrap and chill in the refrigerator for at least 4 hours, preferably overnight.

Once chilled and set, cut the cake into squares and serve cold.