Creating your Blueberry Cake with Lemon Cream Cheese Frosting can be a rewarding experience when you follow these simple steps:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

2. Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

3. Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy.

4. Add Eggs and Vanilla: Incorporate the eggs one at a time, mixing well after each addition. Add the vanilla extract and lemon zest for flavor.

5. Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the creamed mixture, alternating with buttermilk. Mix until just combined.

6. Fold in Blueberries: Gently fold the fresh blueberries into the batter, being careful to avoid breaking them.

7. Divide and Bake: Pour the batter evenly into the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.

8. Cool the Cakes: Once baked, allow the cakes to cool in the pans for 10 minutes. Carefully transfer them to wire racks to cool completely.

9. Prepare the Frosting: In a mixing bowl, beat the cream cheese until smooth. Gradually add the powdered sugar and lemon juice, mixing until fully combined and fluffy.

10. Frost the Cakes: Once the cakes are completely cooled, place one layer on a serving platter. Spread a layer of lemon cream cheese frosting on top. Place the second cake layer on top and frost the top and sides of the entire cake.