Instructions

1. Add heavy whipping cream to a mixer bowl and beat at low speed for about 2 minutes, raise to medium-high speed and continue to whip until it starts to thicken. Add powdered sugar and continue to whip until stiff peaks form. 
2. Divide sweetened whipped cream, 2 cups for the filling and the remainder for layering. 
3. Add softened cream cheese to the mixer bowl and beat at medium speed until whipped, about 1 1/2- 2 minutes.
4. Add blueberry pie filling, lemon zest and lemon juice. 
5. Continue to beat until well combined.
6. Fold in 2 cups of reserved whipped cream until thoroughly combined.
7. Fill pastry bags with blueberry filling and another with the remaining sweetened whipped cream.
8. Layer into 5 oz dessert glasses  or small bowls: blueberry filling, whipped cream, blueberries and repeat. 
9. Garnish with more blueberries and a slice of lemon if desired.
10. Chill for 4 hours or overnight before serving.