Indulge in this visually stunning and deliciously layered dessert that promises a burst of fresh, tangy, and sweet flavors with every bite! 

Ingredients:

For the Lemon Cheesecake Layer:

16 oz cream cheese, softened
2/3 cup granulated sugar
2 large eggs
1/3 cup sour cream
Zest of 1 lemon
2 tablespoons lemon juice
For the Blueberry Cake Layer:

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup milk
1 cup fresh blueberries
For the Frosting:

1 cup unsalted butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract
2 tablespoons heavy cream
Directions:

 Prepare the Lemon Cheesecake Layer:

Preheat oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper.
Beat cream cheese and sugar until smooth. Mix in eggs, one at a time, then sour cream, lemon zest, and lemon juice until well combined.
Pour into the pan and bake for 35-40 minutes. Cool completely.
 Prepare the Blueberry Cake Layer:

Whisk flour, baking powder, and salt. In a separate bowl, cream butter and sugar, add eggs one at a time, then vanilla. Alternate adding flour mixture and milk, ending with flour. Fold in blueberries.
Pour into a greased 9-inch cake pan. Bake at 350°F (177°C) for 25-30 minutes. Cool completely.
 Assemble the Cake:

Place the cheesecake layer on a plate, top with the blueberry cake layer.
For the frosting, beat butter, then gradually add powdered sugar, vanilla, and cream until smooth.
Frost the cake.
Prep Time: 40 minutes | Cooking Time: 65-70 minutes | Total Time: 1 hour 45 minutes – 2 hours
Kcal: Approximately 500 kcal per serving | Servings: 12 servings