Preparation

• Preheat your oven to 350°F. Grease and flour two 9-inch round cake pans.
• In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
• In a large mixing bowl, cream the butter and granulated sugar together on medium speed until light and fluffy.
• Beat in the eggs one at a time, then stir in the vanilla extract, lemon zest, and lemon juice until well combined.
• Gradually add the dry ingredients to the wet ingredients, alternating with the milk, and mix until just combined.
• Gently fold the blueberries into the batter ensuring they are evenly distributed.
• Divide the batter evenly between the prepared pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
• Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
• In a separate bowl, beat the butter for the frosting until creamy. Gradually add powdered sugar, lemon juice, and heavy cream until smooth and fluffy.
• Once the cakes are cool, place one layer on a serving plate and spread with frosting. Place the second layer on top and cover with the remaining frosting. Decorate as desired.