In a large pot, combine 1 & 1/2 cups blueberries, granulated sugar, and brown sugar. Cook on stovetop on medium-high heat, stirring constantly. Stir until sugar is combined, blueberries start to pop, and mixture comes to a boil.
Add cornstarch/water mixture. Stir until mixture becomes thick.
Remove from heat. Stir in remaining 2 cups blueberries and lemon zest.
Cool to room temperature and refrigerate until ready to use.
Yields 1 quart.
Preheat oven to 325°. Butter a 9″x 13″ baking dish.
Combine ingredients. Press into bottom of prepared pan.
Bake until crust starts to brown lightly (about 15 minutes).
Cool to room temperature.
Whip cream and set aside.
In a separate bowl, combine cream cheese and confectioner’s sugar.
Fold whipped cream into cream cheese mixture until just combined. Spread filling onto crust. Top with a thin layer (about 4 cups) of blueberry pie filling.
Refrigerate 1 hour or until set.