In a large bowl, beat the cream cheese with an electric mixer until smooth and creamy.

In a separate bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.

Gently fold the whipped cream into the cream cheese mixture. Add lemon zest and lemon juice, then mix until well combined.

In a 9×9-inch baking dish, spread a thin layer of the cream cheese mixture on the bottom. Arrange a layer of graham crackers on top of the cream, breaking them as needed to fit.

Spread another layer of the cream mixture over the graham crackers, then top with fresh blueberries.

Repeat the layers, finishing with a final layer of the cream cheese mixture and a few blueberries on top for garnish.

Cover the dish and refrigerate for at least 4 hours, or overnight, to allow the cake to set.

Serve chilled and enjoy the refreshing, creamy layers!