1. In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are well-coated.
2. Press the crumb mixture into the bottom of a 9-inch springform pan to form an even crust. Refrigerate for 15 minutes to set while you prepare the filling.
3. In a large mixing bowl, beat the cream cheese until smooth and creamy. Gradually add the powdered sugar, lemon zest, lemon juice, vanilla extract, and a pinch of salt, mixing until well combined.
4. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
5. Spread half of the cream mixture over the prepared crust, then sprinkle a layer of blueberries on top.
6. Repeat with the remaining cream mixture and blueberries, smoothing the top with a spatula.
7. Cover and refrigerate the cake for at least 4 hours, or overnight, to allow it to set properly.

My abuela always taught me to trust my senses in the kitchen, so feel free to adjust the lemon juice to suit your taste — after all, cooking is about making a dish your own.