Blueberry Cheesecake:

Preheat the Oven:

• Preheat the oven to 350°F (175°C). Lightly grease an 8-inch springform pan and line the bottom with parchment paper.
• Wrap the springform pan in a double layer of heavy-duty aluminum foil to prevent water from leaking in during the baking process in a water bath.

Make the Cheesecake Batter:

• In a food processor, pulse the blueberries and cream cheese, then transfer to a mixing bowl.
• Add sugar and flour, and beat until smooth and creamy. Mix in vanilla extract.
• Add eggs one at a time, mixing after each addition. Do not over-mix.
• Finally, mix in sour cream and heavy cream.

Bake the Cheesecake:

• Pour the batter into the prepared springform pan and smooth the top.
• Place the pan into a roasting pan and pour boiling water halfway up the sides of the springform pan.
• Bake for 40-45 minutes or until the center is set.
• Remove from the water bath, run a knife around the edge of the cheesecake, and allow it to cool to room temperature. Refrigerate for a few hours or overnight.

Lemon Blueberry Cake:

Preheat the Oven:

• Preheat the oven to 350°F (175°C). Butter and lightly flour two 8-inch round cake pans and line the bottoms with parchment paper.

Make the Cake Batter:

• Sift together flour, cornstarch, baking powder, and salt, then set aside.
• Stir together milk and lemon juice, and let it curdle slightly.
• In a mixing bowl, beat butter and sugar on medium-high speed until pale and fluffy (about 4 minutes).
• Add eggs, one at a time, mixing after each addition.
• Add vanilla extract and lemon zest, mixing to combine.

Combine the Dry and Wet Ingredients:

• Add ⅓ of the flour mixture, then half of the milk mixture, followed by another ⅓ of the flour mixture, the remaining milk mixture, and finally the last of the flour mixture. Mix until just combined.
• Gently toss the blueberries with flour in a small bowl, then gently fold the blueberries into the batter, being careful not to break the berries.

Bake the Cake:

• Divide the batter evenly between the prepared pans, smoothing the tops.
• Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
• Cool the cakes in the pans for 10-15 minutes, then remove from the pans and cool completely on a wire rack.

Lemon Cream Cheese Frosting:

Make the Frosting:

• Beat the butter and cream cheese together on medium speed until smooth, being careful not to over-beat.
• Add salt, vanilla extract, and lemon zest, and mix until combined.
• Gradually add powdered sugar until the frosting reaches the desired sweetness and thickness, then beat until smooth.

Assemble the Cake:

Layer the Cake:

• Place one layer of the lemon blueberry cake onto a serving plate.
• Spread a thin layer of lemon cream cheese frosting over the cake.
• Place the blueberry cheesecake layer on top, then spread another thin layer of frosting.
• Top with the second cake layer and frost the top and sides with the remaining frosting.

Decorate and Serve:

• Garnish with lemon wedges and fresh blueberries.
• Refrigerate the cake for at least 45 minutes before slicing to ensure it holds together well.
• Serve and enjoy!