Lemon Blueberry Cheesecake Cake

Preheat the oven to 325°F (163°C).
In a mixing bowl, beat the softened cream cheese with sugar until smooth and creamy.
Add the vanilla extract, eggs, and sour cream, and mix until well combined.
Pour the cheesecake mixture into the bottom of a greased 9-inch springform pan and set aside.
Step 2: Prepare the Lemon Cake Batter

In a separate bowl, whisk together the flour, baking powder, and salt.
In another bowl, cream together the softened butter and sugar until light and fluffy.
Beat in the eggs, one at a time, followed by the vanilla extract and lemon zest.
Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk and lemon juice. Mix until smooth.
Step 3: Assemble the Cake

Spoon the lemon cake batter over the cheesecake layer in the springform pan, spreading it evenly.
Tap the pan gently on the counter to remove any air bubbles.
Step 4: Bake the Cake

Bake for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean. The cheesecake layer should be set, and the top of the cake should be lightly golden.
Let the cake cool completely in the pan. Once cooled, refrigerate for at least 4 hours or overnight to allow the layers to firm up.
Step 5: Make the Blueberry Sauce

In a saucepan, combine the blueberries, sugar, and lemon juice.
Cook over medium heat, stirring occasionally, until the blueberries start to break down and the mixture thickens.
Stir in the cornstarch-water mixture and continue cooking for 2-3 minutes until the sauce is thickened and glossy.
Remove from heat and let cool to room temperature.
Step 6: Serve the Cake

Once the cake has fully chilled, carefully remove it from the springform pan.
Spoon the blueberry sauce over the top of the cake before serving.
Slice and enjoy!
Serving and Storage Tips: