Instructions:
Preheat the oven to 350°F. Grease and line two 9-inch round cake pans with parchment paper.
To make the blueberry cake layers, in a medium bowl whisk together flour, baking powder, and salt.
In a large bowl, beat the butter and sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition.
Add the milk, vanilla extract, and lemon zest, and mix until well combined.
Slowly add the flour mixture and mix until just combined.
Fold in the blueberries gently.
Divide the batter evenly between the two prepared pans.
Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Let cool for 10 minutes, then remove from pans and place on wire racks to cool completely.
To make the cheesecake layers, in a large bowl, beat the cream cheese and butter until smooth and creamy.
Add the powdered sugar, heavy cream, lemon juice, vanilla extract, and lemon zest, and beat until well combined and creamy.
To assemble the cake, place one blueberry cake layer on a cake stand or serving plate.
Spread a layer of cheesecake filling over the top.
Place the second blueberry cake layer on top and spread another layer of cheesecake filling over the top.
Chill the cake in the refrigerator for at least 30 minutes.
Serve chilled, garnished with fresh blueberries and lemon wedges, if desired. Enjoy!
