Blueberry Cheesecake

Preheat the oven to 350 F. Grease three 8-inch or two 9-inch round cake pans with butter or nonstick cooking spray.
Pour the Vanilla Cake batter into the prepared pans and set them aside.
Combine the blueberries and flour in a bowl and toss the blueberries to coat.
Distribute the blueberries evenly between the baking pans.
Bake for 40 to 45 minutes, rotating the pans once halfway through.
When the centers of the cakes spring back to touch, remove the cakes from the oven and allow them to cool for 5 to 10 minutes in their pans.
(You can also test for doneness by inserting a toothpick or fork into the center of the cake and checking that it comes out clean.)
Run an offset spatula or dull knife between the sides of the cakes and the pans, and transfer the cakes right side up onto a wire rack to bring them to room temperature.
While the cakes are baking and cooling, prepare the Cream Cheese Icing, if you have not already done so.
Set it aside.
Once the cakes are at room temperature, ice the cakes with the Cream Cheese Icing (see Icing a Cake, page 14).
With the cake on cardboard, a turntable, or cake plate and working over a sheet of parchment or waxed paper to catch falling crumbs, gently press the graham cracker crumbs, a small handful at a time, into the sides of the cake until the sides are thoroughly coated.
Serve the cake immediately, or keep it refrigerated for up to 3 days.
Bring the cake to room temperature for about 1 hour before serving.