Ingredients:
For the Lemon Blueberry Cake Layers:
1 and 1/2 cups all-purpose flour
1 and 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
Zest of 1 lemon
1/2 cup milk
1 cup fresh blueberries
For the Lemon Cheesecake Filling:
8 ounces cream cheese, softened
1/2 cup granulated sugar
1 large egg
Zest of 1 lemon
2 tablespoons lemon juice
For the Lemon Cream Cheese Frosting:
8 ounces cream cheese, softened
1/2 cup unsalted butter, softened
4 cups powdered sugar
Zest of 1 lemon
2 tablespoons lemon juice
1 teaspoon vanilla extract
Instructions:
Preheat oven to 350°F. Grease and flour two 8-inch round cake pans.
Prepare the cake layers, lemon cheesecake filling, and lemon cream cheese frosting following the instructions provided.
Assemble the cake by layering the cake with the lemon cheesecake filling and frosting.