Preheat Oven & Prepare Pans:

• Preheat the oven to 350°F (175°C).
• Grease and flour two 9-inch round cake pans.

Make the Lemon Cake:

• In a medium bowl, whisk together flour, baking powder, and salt.
• In a large bowl, beat butter and sugar until light and fluffy.
• Add eggs one at a time, beating well after each addition.
• Mix in vanilla extract and lemon zest.
• Gradually add the flour mixture, alternating with buttermilk, and stir until smooth.

Make the Cheesecake Layer:

• In a bowl, beat cream cheese and sugar until smooth.
• Add eggs one at a time, mixing well after each addition.
• Stir in vanilla extract, flour, and lemon juice until fully combined.

Assemble the Cake:

• Pour a thin layer of the lemon cake batter into the prepared cake pans, about half of the batter.
• Spoon an even layer of the cheesecake mixture on top of the batter.
• Top with the remaining lemon cake batter, spreading it evenly over the cheesecake layer.

Bake:

• Bake for 45–50 minutes or until a toothpick inserted in the center comes out clean.
• Let the cakes cool completely in the pans before removing them.

Make the Blueberry Topping:

• In a small saucepan, combine blueberries, sugar, and lemon juice over medium heat.
• Bring to a simmer and cook for 5–7 minutes until the berries begin to burst and the mixture thickens slightly.
• If you prefer a thicker sauce, mix cornstarch with a tablespoon of water and add it to the blueberries, cooking for another 2-3 minutes.
• Remove from heat and let cool.

Assemble the Cake:

• Once the cakes have cooled, place one layer of cake on a serving plate.
• Spoon the blueberry topping evenly over the top of the cake layer.
• Place the second cake layer on top and garnish with more blueberries, whipped cream, and fresh mint leaves if desired.

Serve:

• Slice and enjoy!