Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, then line the bottoms with parchment paper.

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

In a large bowl, using an electric mixer, cream together the softened butter and granulated sugar until light and fluffy (about 3-5 minutes).

Beat in the eggs one at a time, incorporating each egg fully before adding the next. Stir in the vanilla extract and 2 tbsp lemon zest.

In a small bowl, combine 1/4 cup lemon juice and buttermilk.

Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.

Gently fold in the fresh blueberries by hand.

Divide the batter evenly between the prepared cake pans.

Bake for 28-32 minutes, or until a wooden skewer inserted into the center comes out clean.

Let the cakes cool in the pans on a wire rack for 10-15 minutes, then invert them onto the wire racks to cool completely before frosting.

In a large bowl, using an electric mixer, beat the softened cream cheese and butter together until smooth and creamy, about 2-3 minutes.

Gradually add the sifted powdered sugar, 1 cup at a time, beating until smooth after each addition.

Stir in the vanilla extract and 1-2 tbsp fresh lemon juice. Add 1 tsp lemon zest if desired.

Beat on high speed for another 1-2 minutes until light and fluffy. If the frosting is too thin, add a little more powdered sugar. If too thick, add a tiny bit more lemon juice or milk.

Once cakes are completely cool, place one cake layer on a serving plate or cake stand.

Spread about 1/2 to 3/4 cup of cream cheese frosting evenly over the top of the first layer.

Carefully place the second cake layer on top.

Spread the remaining frosting over the top and sides of the cake.

Garnish with extra fresh blueberries or lemon zest if desired.