Preheat the oven to 350°F (175°C) and grease two 9-inch cake pans.

In a large bowl, cream together the butter and granulated sugar until it’s light and fluffy.

Beat in the eggs one at a time, then stir in the buttermilk and lemon zest.

In another bowl, mix the flour, baking powder, baking soda, and salt. Gradually add these dry ingredients to the wet mixture until just combined.

Gently fold in the fresh blueberries.

Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cakes to cool completely.

For the blueberry cheesecake layer, mix softened cream cheese with powdered sugar and vanilla until smooth, then fold in the whipped heavy cream.

Place one cake layer on a serving plate and spread the blueberry cheesecake on top, then add the second cake layer.

To make the frosting, beat cream cheese and butter until creamy, then mix in powdered sugar, lemon juice, and zest.

Frost the top and sides of the cake with the lemon cream cheese frosting, and serve it with additional blueberry compote if desired.