Preheat the oven to 325°F (160°C). In a mixing bowl, beat the softened cream cheese until smooth. Add sugar and vanilla extract, mixing until combined.

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

Pour the cheesecake mixture into the prepared springform pan and set aside.

In another mixing bowl, cream together the softened butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition.

Stir in milk, lemon juice, and lemon zest until well combined.

In a separate bowl, whisk together flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in blueberries.

Pour the cake batter over the cheesecake layer in the springform pan.

Bake in the preheated oven for 60 minutes or until a toothpick inserted in the center comes out clean.

Remove from the oven and let cool in the pan for 15 minutes before transferring to a wire rack to cool completely.

Once cooled, top with whipped cream, additional blueberries, and lemon zest before slicing and serving.