Pre-heat the oven to 350°F.
In a medium bowl, mix the graham cracker crumbs, ¼ cup granulated sugar and melted butter until well combined.
Press the mixture into the bottom of a 9-inch pie pan to form the crust.
Place in the pre-heated oven and bake for 10 minutes.
Remove from the oven and allow the crust to cool; do not turn off the oven.
In a small saucepan, combine the blueberries, ¼ cup granulated sugar, cornstarch and water.
Cook over medium heat until the mixture thickens and the blueberries burst; about 5 minutes.
Remove from the heat and allow to cool slightly.
Spread the blueberry mixture evenly over the cooled crust.
In a separate bowl, whisk together the sweetened condensed milk, lemon juice, lemon zest and egg yolks until smooth.
Pour the lemon mixture over the blueberry layer; place in the pre-heated and bake for 15 minutes, or until the lemon layer is set.
Remove from the oven and allow to cool to room temperature.
Once cooled to room temperature, refrigerate for at least 2 hours.
When ready to serve, using a large bowl, whip the heavy cream with confectioners' sugar and vanilla extract until soft peaks form.
Spread the whipped cream over the chilled lemon layer.
