Grease & parchment line 3-7" cake pans & reheat the oven to 350°F (1 for the cheesecake & 2 for the cake layers)

First prepare the lemon blueberry cheesecake by placing all of the cheesecake ingredients (except the blueberries) into the work bowl of your food processor & pulse to blend smooth

Add the blueberries & pulse just one or two times

Pour the batter into one of the cake pans & bake in a water bath for 60 minutes

After 60 minutes turn the oven off but leave the cheesecake in the oven with the door cracked open to cool slowly for another 60 minutes

Remove the cheesecake & cool completely at room temperature then refrigerate for at least 2 hours to set or overnight

For the lemon blueberry sponge cake layers combine the plant milk with the lemon juice & zest then add the vanilla extract let stand to thicken 5 minutes.

In a large mixing bowl combine the flour, sugar, baking soda & salt then whisk together to incorporate all the ingredients very well.

Add the liquids: the mock buttermilk, oil, vanilla & the applesauce, whisk smooth.

Fold in the blueberries then divide the batter evenly between the other 2- 7" cake pans.

Bake at 350℉ for approximately 18-20 minutes Or do the "toothpick" test to make sure there is no raw batter

Cool the cakes in the pans until you can safely touch them with your bare fingers then flip them out onto a cooling rack to cool the rest of the way.

Once the layers are completely cooled prepare cream cheese buttercream recipe in a large mixing bowl with an electric mixer, cream the room temperature vegan butter on medium to high speed until light & fluffy

Add the sifted confectioners sugar & vegan lactic acid (*or apple cider vinegar) Mix on low speed until all is incorporated, then increase the speed to medium-high & whip for 1 minute & add the lemon zest at the last stage of mixing.

Assemble the lemon blueberry cheesecake as shown in the video tutorial