Add heavy cream and vanilla extract to a large mixing bowl and beat with an electric mixer for about 2 minutes, or until stiff peaks form. Squeeze 1 tablespoon of lemon juice into the bowl, add powdered sugar, and beat until combined.

Arrange a layer of graham crackers on the bottom of a 9x13-inch dish, breaking them to fit as needed.

Spread 2 cups of whipped cream evenly over the crackers.

Arrange about one third of the blueberries on top and grate approximately 1 teaspoon of lemon zest directly over the top.

Repeat steps 2 through 4 two more times for a total of three layers, ending with blueberries and lemon zest on top.

Cover with plastic wrap and refrigerate overnight.

Crush a few leftover graham crackers and sprinkle crumbs over the top before serving.

Store leftovers in the refrigerator for up to three days.