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

In a large mixing bowl, beat the softened unsalted butter and granulated sugar for about 4-5 minutes until light and fluffy.

Add the eggs one at a time, mixing well after each addition. Stir in milk, lemon zest, and lemon juice.

In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add to wet ingredients.

Fold in blueberries gently, ensuring they're evenly distributed throughout the batter.

Divide the batter between prepared pans and bake for 25-30 minutes.

Cool in pans for 10 minutes before transferring to a wire rack.

Beat cream cheese until smooth, then mix in powdered sugar and vanilla extract.

Whip heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture.

Assemble the cake by layering one cake on a platter, spreading half of the cheesecake filling. Add a second layer and frost with remaining filling.

Decorate with fresh blueberries and lemon zest. Chill for at least an hour before serving.