Step-by-Step Instructions

• Preheat your oven to 325°F (163°C) and line a 9-inch springform pan with parchment paper. In a large mixing bowl, beat together cream cheese and granulated sugar until smooth and creamy. Add sour cream and vanilla extract, mixing until combined. Incorporate eggs, one at a time, just until blended, then pour this mixture into the prepared pan.
• Bake the cheesecake layer in the preheated oven for 40-45 minutes. After baking, remove it from the oven and allow it to cool completely before refrigerating.
• Once the cheesecake has chilled, increase the oven temperature to 350°F (177°C) and grease two 9-inch cake pans. In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
• In another large bowl, beat unsalted butter with granulated sugar until fluffy and pale. Add in eggs, one at a time. Stir in lemon juice, lemon zest, and vanilla extract.
• Gradually add the flour mixture to the butter mixture, alternating with buttermilk, until just combined. Gently fold in blueberries.
• Divide the batter evenly between the two prepared pans and bake for 25-30 minutes. Allow them to cool completely in the pans before transferring them to a wire rack.
• Prepare the frosting by beating cream cheese and butter until smooth. Gradually add powdered sugar, followed by lemon juice, lemon zest, and vanilla extract.
• To assemble the cake, place one cake layer on a serving platter, spread the chilled cheesecake layer on top, and add the second cake layer.
• Frost the top and sides of the cake with the lemon cream cheese frosting. Refrigerate for at least one hour before serving.