Preheat the oven to 325°F (160°C). In a mixing bowl, beat the softened cream cheese and sugar until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, lemon juice, and lemon zest. Gently fold in the blueberries.

Pour the cheesecake mixture into the bottom of a greased 9-inch springform pan. Bake for 30 minutes or until set. Remove from the oven and let cool.

In a separate bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs, milk, lemon juice, and lemon zest, mixing until combined.

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

Pour the cake batter over the cooled cheesecake layer in the springform pan. Bake for an additional 30 minutes or until a toothpick inserted in the center comes out clean.

Allow the cake to cool completely in the pan. Once cooled, remove the sides of the springform pan. Top with whipped cream, additional blueberries, and lemon zest before serving.