Preheat oven to 300°F (150°C). Line an 8" cake pan with aluminum foil. Set aside.

Add blueberries and 2 tablespoons of granulated sugar to a small saucepan. Heat over medium heat until blueberries soften, about 10 minutes.

Remove from heat and mash with a potato masher. Let cool to room temperature.

In a large bowl, mix cream cheese and remaining granulated sugar until smooth. Mix in flour, sour cream, and vanilla.

Mix in eggs, one at a time, until fully incorporated. Add blueberries and mix well.

Pour batter into the prepared cake pan. Place in a larger pan and add water to halfway up the sides.

Bake for 45 minutes, then leave in the oven for another 30 minutes with the door slightly open.

Remove and chill in the refrigerator for at least 5 hours.

Preheat oven to 350°F (180°C). Line two 8" pans with parchment paper and grease the sides.

In a medium bowl, whisk flour, baking powder, baking soda, and salt together.

Add butter, oil, and sugar to a large bowl and mix for about 5 minutes. Then add lemon zest, vanilla, and eggs.

Add buttermilk and lemon juice and mix until well combined.

Pour batter evenly into pans and bake for 35-40 minutes, or until a toothpick comes out clean.

Cool cakes for 10 minutes in their pans, then remove and let cool on a wire rack.

Add blueberries and sugar to a small saucepan. Cook over medium heat until blueberries soften, about 10 minutes.

Remove from heat and mash. Let cool to room temperature.

Mix cream cheese and butter until smooth.

Add powdered sugar and mix until incorporated. Add vanilla extract and blueberries and mix until combined.

Place one lemon cake layer on a cake plate. Top with a thin layer of frosting and spread cheesecake layer on top.

Add another thin layer of frosting, then top with the second lemon cake layer.

Frost the entire cake and decorate with blueberries and lemon wedges. Chill until ready to serve.