1-Preheat oven to 350°F. Line an 8×8 baking pan with foil or parchment paper and lightly grease it to prevent sticking.

2-For the crust: Beat softened butter and brown sugar until creamy, then mix in flour, salt, and pecans. Press this mixture evenly into the pan and bake for 15-18 minutes until the edges turn light golden brown. Let it cool completely on a wire rack before moving on.

3-For the blueberry topping: In a saucepan, combine half the blueberries with sugar. In a small bowl, whisk together lemon juice, 2 tablespoons water, and cornstarch, then pour it over the blueberries. Cook on medium-high heat, stirring often, until the mixture thickens and the berries burst, about 5 minutes. Remove from heat and stir in lemon zest and the remaining blueberries. Allow it to cool fully.

4-For the filling: Whip the cold heavy cream until stiff peaks form, then set it aside briefly. In another bowl, beat the softened cream cheese and powdered sugar until smooth, add vanilla, and gently fold in the whipped cream.

5-Spread the filling evenly over the cooled crust, then top it with the cooled blueberry mixture. Pop the pan in the refrigerator for at least 6 hours, or up to a day, to set properly. Serve these bars chilled for the best taste and texture.