Preparation

• Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and set them aside.
• In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
• In another bowl, cream the butter and sugar together using an electric mixer until light and fluffy, about 3 minutes.
• Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
• In a small bowl, mix the buttermilk, lemon zest, and lemon juice. Gradually add the dry ingredients to the creamed mixture alternately with the buttermilk mixture, starting and ending with the dry ingredients.
• Gently fold in the blueberries, being careful not to over-mix. Divide the batter evenly between the prepared pans.
• Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
• While the cakes cool, prepare the glaze by whisking the powdered sugar and lemon juice together in a small bowl until smooth.
• Once the cakes are completely cool, place one layer on a serving plate. Spread a layer of glaze over the top, then place the second layer on top and pour the remaining glaze over the cake, allowing it to drip down the sides.
• Serve the cake immediately or store in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate the cake for up to a week.