In a medium mixing bowl, combine graham cracker crumbs, melted unsalted butter, and granulated sugar. Use a fork to mix until the mixture resembles wet sand. Press this crumbly mixture firmly into the bottom and up the sides of a 9-inch pie dish to form an even crust.

In a large mixing bowl, whisk together fresh lemon juice, lemon zest, and sweetened condensed milk until the mixture is smooth and creamy. This step is essential for achieving that vibrant, zesty flavor.

Gently fold the whipped topping into the lemon mixture using a spatula. Be careful not to deflate the whipped cream, ensuring your filling remains light and airy.

Pour half of the creamy lemon filling into the prepared crust, spreading it evenly with a spatula. Sprinkle half of the fresh blueberries on top. Repeat with the remaining filling and blueberries.

Cover the pie with plastic wrap and refrigerate for at least four hours, or overnight for best results, allowing the filling to set.