In a medium bowl, whip the cream cheese until fluffy. Gradually add the sweetened condensed milk, continuing to whip until well blended. Mix in the lemon juice and vanilla and gently fold in 1/2 cup of blueberries.

Pour the filling into the pie shell and refrigerate for 2 to 3 hours.

Top the chilled pie with 1 cup of blueberries and return the pie to the refrigerator.

To make the blueberry glaze, place the sugar and cornstarch in a small saucepan and mix thoroughly. Gradually add the water, stirring to incorporate, followed by the crushed blueberries.

Place the saucepan over medium heat, stirring constantly until the mixture comes to a boil. Continue to cook and stir until the glaze is no longer cloudy, about 2 minutes. Strain out the solids and let cool to room temperature.

Pour the cooled glaze over the pie and refrigerate until ready to serve.