In a mixing bowl, beat the softened cream cheese until smooth.

Add the heavy cream, granulated sugar, vanilla extract, lemon juice, and lemon zest. Whisk until fully combined and smooth.

In a small saucepan, combine the fresh blueberries, granulated sugar, and lemon juice.

Cook over medium heat until the blueberries burst and the mixture thickens, about 5-7 minutes. Let it cool.

Pour the ice cream base into the ice cream maker and churn according to the manufacturer's instructions.

Once churned, layer the blueberry swirl into the ice cream and gently fold it in to create a marbled effect.

Transfer the ice cream to a freezer-safe container and freeze for at least 4 hours or until firm.