In a medium bowl, combine graham cracker crumbs with melted butter. Press firmly into the bottom of a 9×9-inch square pan and chill for about 30 minutes.

In a large mixing bowl, beat softened cream cheese and sugar together until smooth and creamy, about 2-3 minutes. Gradually add lemon zest and lemon juice, mixing until well blended.

In another bowl, whip cold heavy cream until soft peaks form, around 3-5 minutes. Gently fold into the cream cheese mixture to maintain fluffiness.

Spread half of the lemon cream filling over the chilled crust, then scatter blueberries over the filling.

Add the remaining lemon cream filling over the blueberries, smoothing the top. Cover and refrigerate for at least 4 hours or overnight.

Garnish with additional blueberries and lemon zest before serving.