Prepare the Graham Cracker Crust
In a mixing bowl, combine graham cracker crumbs and granulated sugar. Add melted butter and mix until the crumbs are evenly coated. Press the mixture firmly into the bottom and up the sides of a greased 9-inch pie pan. Place the crust in the refrigerator to set while preparing the filling.

Make the Cream Filling
In a large bowl, beat the cream cheese until smooth and fluffy. Gradually add the sweetened condensed milk, mixing until well combined. Stir in the fresh lemon juice and lemon zest until the mixture is smooth. Pour the filling into the prepared crust and spread evenly. Cover and refrigerate for at least 8 hours or overnight to allow the filling to set.

Prepare the Blueberry Topping
In a small saucepan, combine the frozen lemonade concentrate and cornstarch. Cook over medium-high heat, stirring constantly, until the mixture comes to a boil and thickens, about 1–2 minutes. Remove from heat and let it cool for 10 minutes. Once cooled, gently fold in the fresh blueberries until they are evenly coated.

Assemble the Pie
Once the cream filling has set, spoon the blueberry topping over the pie, spreading it evenly. Return the pie to the refrigerator until ready to serve.