Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.

In a mixing bowl, cream together softened unsalted butter and granulated sugar until light and fluffy, about 3-5 minutes.

Gradually add in eggs, one at a time, mixing well after each addition.

Alternate adding the dry ingredients and milk, then fold in the lemon juice, zest, and blueberries.

Divide the cake batter between the prepared cake pans and smooth the tops.

Bake for 25-30 minutes or until a toothpick comes out clean. Cool in pans for 10 minutes, then transfer to wire racks.

For the cheesecake layer, beat room temperature cream cheese until smooth, then add powdered sugar, vanilla extract, and blueberries.

Pour into a springform pan and smooth the top.

Create a water bath and bake at 325°F (160°C) for 50-60 minutes until edges are set.

Cool cheesecake in the oven for one hour.

Refrigerate for at least 4 hours, preferably overnight.

For the frosting, beat cream cheese and unsalted butter until creamy, then add powdered sugar and lemon juice.

Layer the first cake, cheesecake, then top with the second cake, frosting the sides and top.

Chill for an additional 30 minutes before serving.