Prepare the Cheesecake Layer: Blend 8 ounces of softened cream cheese, 1 cup of fresh blueberries, and ½ cup of powdered sugar until smooth. Pour into a greased 9-inch springform pan. Bake at 325°F for 30-35 minutes until the edges are set but the center is slightly jiggly. Cool completely in the refrigerator for at least 4 hours or overnight.

Make the Cake Layers: Whisk together 2 cups of all-purpose flour, 1 ½ cups of granulated sugar, and 1 tablespoon of baking powder. Cream ½ cup of softened butter with the sugar until light and fluffy. Add 3 eggs, 1 cup of milk, and lemon juice/zest, mixing until combined. Fold in 1 cup of blueberries and divide between two greased 8-inch pans.

Bake the Cake Layers: Preheat oven to 350°F. Bake for 25-30 minutes, or until a toothpick comes out clean. Cool in pans for 10 minutes before transferring to a wire rack to cool completely.

Prepare the Frosting: Beat together 8 ounces of softened cream cheese and ½ cup of unsalted butter until creamy. Gradually add 4 cups of powdered sugar and mix in juice/zest of 1 lemon until fluffy.

Assemble the Cake: Place one lemon cake layer on a plate, followed by the cheesecake layer, and top with the second cake layer. Frost the top and sides with the lemon cream cheese frosting.

Chill and Serve: Chill the assembled cake in the refrigerator for at least 30 minutes. Garnish with fresh blueberries and lemon zest before serving.