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

To make the cheesecake pulse blueberries and cream cheese in a food processor, then transfer the mixture to a mixing bowl.

Add sugar and flour and beat until smooth and creamy. Mix in vanilla.

Add eggs, one at a time mixing after each addition just to combine, do not over mix.

Finally, mix in sour cream and heavy cream. Pour the batter into springform pan and smooth the top. Place in a roasting pan. Pour boiling water in the roasting pan halfway up the side of the springform pan, ensuring no water drips on the batter, and bake for 40-45 minutes or until the center has set.

Remove springform pan from water bath, then run a thin knife around the cake and cool to room temperature. Place in the fridge for a few hours or overnight to cool completely.

Preheat oven to 350 F, butter and lightly flour two 8-inch round cake pans and line the bottoms with parchment paper circles.

Sift together 2 cups flour, corn starch, baking powder and salt and set aside.

Stir together milk and lemon juice and set aside to curdle.

Beat butter and sugar on medium-high until pale and fluffy, about 4 minutes.

With the mixer running on low, add eggs one at a time and mix after each addition.

Add vanilla extract and lemon zest and mix to combine.

First add ⅓ of the flour mixture, then half of the milk mixture, then ⅓ of the flour mixture, then the remaining milk mixture, and finish with the flour mixture. Mix to combine after each addition, but do not over mix.

In a small bowl, gently toss blueberries with flour to coat, then gently fold blueberries into batter, being careful not to break the berries.

Divide batter evenly between pans, smooth the top and bake for 30-35 minutes, until toothpick inserted into center comes out clean. Cool the cakes in the pans for 10 to 15 minutes, then remove to wire rack to finish cooling.

Mix the butter and cream cheese on medium speed until no lumps remain. Do not over beat before the sugar is added or it may end up with runny frosting.

Add vanilla, salt and lemon zest and mix until combined.

Gradually add powdered sugar until desired sweetness and thickness is reached. Scrape down the sides of the bowl and beat until smooth.

Place one layer of cake onto a serving plate and top with thin layer of lemon cream cheese frosting. Place blueberry cheesecake layer and top with thin layer of frosting. Finally, top with second cake layer and frost cake with remaining frosting. Decorate with lemon wedges and fresh blueberries if desired. Refrigerate for at least 45 minutes before cutting or else the cake may fall apart as you cut.

Store in the fridge.