Preheat oven to 325°F and line a 9×13-inch baking dish with parchment paper. Set aside.

In a large saucepan over medium-high heat, add 2 cups of blueberries, granulated sugar, and brown sugar. Mix until the sugar is dissolved.

In a small bowl, whisk together the cornstarch and water until the cornstarch is dissolved. Pour into the blueberries and stir until thickened.

Add the lemon zest and fold in the remaining blueberries. Remove from heat and transfer to a bowl. Allow to cool a few minutes before refrigerating.

To toast the pecans, add them to a medium skillet over medium heat and toast until browned and fragrant (3-5 minutes). Remove from heat and let cool.

In a medium bowl, combine melted butter, flour, and toasted pecans. Press into the bottom of the prepared baking dish.

Bake for 15 minutes. Remove from the oven and let cool to room temperature.

In a mixing bowl, add heavy cream and mix at low speed, gradually increasing to medium until it thickens. Slowly add confectioners' sugar and resume mixing, increasing to high speed until peaks form.

In a separate large bowl, beat cream cheese until creamy. Gently fold the whipped cream mixture into the cream cheese and pour over the cooled crust.

Top with the cooled blueberry mixture. Chill in the refrigerator for 1 hour before serving.