To prepare the dessert, start by making the blueberry topping. In a large saucepan over medium-high heat, combine 2 cups of blueberries, both sugars, and mix until the sugar has dissolved. In a small bowl, stir cornstarch into 1 tablespoon of cold water, then pour into the blueberry mixture and stir until thickened. Add lemon zest, stir to combine, and remove from heat. Stir in the remaining blueberries, transfer to a bowl, and let cool for 5 minutes before transferring it to the fridge to cool completely.

Next, prepare the crust by preheating the oven to 325°F and greasing a 9x13-inch baking dish with nonstick spray. In a medium bowl, mix together melted butter, flour, and chopped pecans until well combined. Press the mixture evenly in the bottom of the prepared baking dish and bake for 15 minutes. Remove from oven and let cool while you make the filling.

To make the filling, whip the heavy whipping cream and vanilla in a large mixing bowl until starting to thicken. Gradually add powdered sugar and continue beating until thick but not stiff. In a separate bowl, beat the cream cheese until smooth. Fold the whipped cream mixture into the cream cheese until combined.

Spread the mixture over the cooled crust, then top with the chilled blueberry topping. Chill until ready to serve, for at least 1 hour. Enjoy!