Preheat oven to 325°F and line a 9x13-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. Cook until sugar dissolves and blueberries start to pop.

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

Remove from heat, add lemon zest, and fold in remaining blueberries. Allow to cool and refrigerate.

In a medium skillet, toast pecans until fragrant. Let cool. Mix melted butter, flour, and toasted pecans; press into the bottom of the baking dish.

Bake crust for 15 minutes, then cool. Beat heavy cream until thick, add confectioners' sugar, and beat until peaks form. Beat cream cheese until smooth, fold in whipped cream, and pour over cooled crust.

Top with the chilled blueberry mixture and refrigerate for at least 1 hour before serving.