Lemon Blueberry Icebox Cake

Blueberry Jam
0 In a medium pot, add in the blueberries, sugar, and lemon juice. Cover with a lid and cook over medium low heat.
2 The goal here is for the blueberries to burst without burning. Once you hear the bubbling, about 75% of the blueberries should have burst, you can take the lid off.
3 Continue to cook, stirring occasionally until the bubbles no longer look thin and foamy and have changed into thick jammy looking bubbles. The time this takes will depend drastically on the pot, size of pot, and stove you have so it's important to look at it!
4 Once those jammy bubbles appear, turn the heat off and pour the jam into a 1/4 sheet pan or a shallow heat safe bowl to cool off.
Lemon Yogurt Cream
6 Don't start this until the blueberry jam has cooled! Ideally fridge cold but just room temperature works too.
7 In a large mixing bowl add in the yogurt, cold heavy whipping cream, lemon zest, sugar, salt, and vanilla. Whip on high speed until lines are holding even when you stop whipping.
8 Squeeze in the lemon juice and whip again until medium stiff peaks form- this means lines are holding and shapes hold somewhat but it's not stiff stiff.
Assemble
10 Line an 8"x8" square pan (any pan will work, you'll just need to adjust the amounts in each layer depending on the pan) with two rectangles of parchment that overlap on the bottom of the pan.
11 The rectangles should act like slings and reach up past each side of the pan.
12 Lay down a layer of graham crackers into the base of the pan. Feel free to break the graham crackers as needed for them to cover as much of the area as possible.
13 Spoon about 3/4 cup to 1 cup of the lemon yogurt cream (about 1/4 of the cream) over the graham crackers - the layer should be about 1/2" thick. Use a mini offset spatula or the back of a spoon to spread the cream into an even layer.
14 Dollop the blueberry jam over the surface (about 1/4 of the total amount of jam), use the back of a spoon to gently spread it across the top. It's ok if it mixes in a little with the yogurt cream.
15 Add another layer of graham crackers and then repeat with the yogurt cream and jam. Keep layering until you've reached the top of the pan. This ended up being a total of four layers of each element.
16 For the last layer of jam, I like to swirl it into the cream a little since this will be the final design but it's totally up to you!
Chill & Serve
18 Place the pan in the fridge for at least 6-8 hours, ideally overnight to allow it to set. Before serving either use the parchment to lift it out of the pan or simply slice and scoop straight from the pan. This can be kept covered in the fridge for a few days!