Lemon Blueberry Cheesecake Cake

1. Preheat the Oven and Prepare Cake Pans:

1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans and set aside.

2. Make the Lemon Blueberry Cake Layers:

1. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
2. In a large bowl, cream together the butter and sugar until light and fluffy.
3. Beat in the eggs one at a time, followed by the vanilla extract and lemon zest.
4. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
5. Gently fold in the blueberries.
6. Divide the batter evenly between the prepared cake pans and smooth the tops.
7. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Remove from the oven and allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

3. Make the Lemon Cheesecake Filling:

1. In a medium bowl, beat together the cream cheese and sugar until smooth.
2. Add the egg, lemon zest, and lemon juice, and beat until well combined.

4. Make the Lemon Cream Cheese Frosting:

1. In a large bowl, beat together the cream cheese and butter until smooth.
2. Gradually add the powdered sugar, lemon zest, lemon juice, and vanilla extract, and beat until creamy and smooth.

5. Assemble the Cake:

1. Once the cake layers are completely cooled, place one layer on a serving platter.
2. Spread the lemon cheesecake filling evenly over the first cake layer.
3. Place the second cake layer on top of the filling.
4. Frost the top and sides of the cake with the lemon cream cheese frosting.

6. Serve:

1. Slice and serve the Lemon Blueberry Cheesecake Cake.
2. Enjoy!

This cake is best stored in the refrigerator due to the cream cheese-based filling and frosting. Let it come to room temperature before serving for the best flavor and texture.