Prepare the blueberry jam. In a small saucepan, place 2 cups of blueberries, Granulated Sugar Easy Baking Tub, lemon juice, and salt. Cook mixture over medium heat, stirring occasionally, until thickened. About 20 minutes. Remove from heat and allow the mixture to cool down. Once the jam is at room temperature, mix in ½ cup of fresh blueberries. Place in the refrigerator while you prepare the cream.
In the bowl of a stand mixer fitted with the whisk attachment, beat at medium-high speed the cream cheese, bakers’ sugar and lemon zest until smooth and fluffy. About 2 minutes. Scrape the bowl. Reduce speed to low and gradually add the cream. Increase speed and beat mixture until stiff peaks form. Reserve one third of the mixture in the refrigerator to finish the cake after chill time.
Line a 10x5-inch loaf pan with plastic wrap.
Place a layer of graham crackers onto the bottom of the pan. If needed, break crackers to fit. Evenly spread one third of cream over the graham crackers. Dollop 1/4 of previously prepared jam over the cream. Dollop 1/3 of lemon curd over. Evenly spread. Repeat the layering process. Finish with a layer of cream and graham crackers.
Cover with plastic paper and place in the freezer for at least 4 hours. When ready to serve, invert the cake over serving platter, remove plastic wrap and cover with reserved cream cheese cream. Top the cake with reserved blueberry jam.