Preheat the oven to 350°F.

In a medium bowl, combine graham cracker crumbs, ½ cup sugar, and melted butter. Mix until well combined.

Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan. Bake for 10 minutes, then remove from the oven and let cool.

In a saucepan over medium heat, combine the blueberries and ½ cup of sugar. Cook until the blueberries start to burst, about 5-7 minutes.

In a small bowl, mix cornstarch with 2 tablespoons of water to create a slurry. Add the slurry to the blueberry mixture and stir until thickened. Remove from heat and let cool slightly.

In a large bowl, whisk together lemon zest, lemon juice, remaining ½ cup of sugar, eggs, and vanilla extract until smooth.

Pour the lemon mixture into the cooled crust, then spoon the blueberry mixture on top, spreading it evenly.

Bake the pie for 25-30 minutes, or until the filling is set. Remove from the oven and let cool to room temperature, then refrigerate for at least 2 hours before serving.

In a medium bowl, whip the heavy cream and powdered sugar until soft peaks form. Serve slices of pie topped with whipped cream.