Creating the No-Bake Lemon Dazzling Blueberry Cream Cake is straightforward. Just follow these simple steps:

1. Prepare the Crust: In a bowl, mix the graham cracker crumbs and melted butter until well combined. Press this mixture firmly into the bottom of a 9-inch springform pan. Set aside.

2. Make the Lemon Filling: In a mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy.

3. Add Lemon Juice and Zest: Gradually mix in the lemon juice, zest, and vanilla extract until fully incorporated and smooth.

4. Whip the Cream: In another bowl, whip the heavy cream until stiff peaks form.

5. Combine Mixtures: Gently fold the whipped cream into the lemon filling mixture until it is well blended. Be careful not to deflate the whipped cream.

6. Layer the Cake: Spread the lemon filling over the graham cracker crust in the springform pan. Smooth it out evenly.

7. Chill: Cover the pan and refrigerate the cake for about 4 hours, allowing it to set.

8. Prepare the Blueberry Topping: In a saucepan, combine fresh blueberries, cornstarch, and water. Bring to a simmer over medium heat until the blueberries start to burst, about 5 minutes.

9. Cool the Sauce: Remove from heat and let the blueberry mixture cool completely before topping the chilled lemon cake.

10. Add Topping: Once the cake is fully chilled and set, pour the blueberry mixture on top and spread it evenly.

11. Serve: Carefully remove the sides of the springform pan. Slice the cake and serve chilled.