In a large mixing bowl, beat the cream cheese until smooth, about 2 minutes. Gradually fold in the whipped heavy cream and powdered sugar until fully incorporated. Add fresh lemon juice and zest.

Layer graham crackers at the bottom of a glass baking dish. Spread lemon cream over the crackers, add blueberries, and repeat layers ending with lemon cream on top.

Cover the dish tightly and refrigerate for at least 4 hours, ideally overnight, to allow flavors to meld.

Let cake sit at room temperature for 10 minutes, then cut into squares and serve chilled.