In a medium saucepan, combine 1 pint of blueberries, granulated sugar, brown sugar, and water. Cook over medium heat while stirring until the mixture comes to a gentle boil, about 3-5 minutes. Gradually stir in the cornstarch-water mixture, cooking until the sauce thickens and becomes glossy, around 2-3 minutes. Remove from heat and allow it to cool.

Once the blueberry sauce is cool, gently fold in the remaining blueberries along with the lemon zest and lemon juice. Place the mixture in the refrigerator to chill for about 30 minutes.

Preheat your oven to 325°F (165°C). In a mixing bowl, blend melted butter, all-purpose flour, and chopped pecans until combined. Press firmly into a greased 9x13 inch baking dish and bake for 15 minutes until lightly browned. Let it cool completely.

While the crust cools, whip the heavy cream with vanilla extract to stiff peaks. In another bowl, mix cream cheese and powdered sugar until smooth. Gently fold the whipped cream into the cream cheese mixture until well combined.

Once the crust is cool, evenly spread the cream filling over it. Next, pour the chilled blueberry sauce over the cream layer. Refrigerate for at least 4 hours or until set before serving.