Baking this beautiful Lemon Blueberry Cake involves these simple steps:

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, and salt until well combined.
3. Cream Butter and Sugar: In another large bowl, beat the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
4. Add Eggs and Flavorings: Beat in the eggs one at a time, then add the lemon zest and vanilla extract. Mix until fully blended.
5. Combine Mixtures: Gradually add the flour mixture to the butter mixture while alternating with the milk. Begin and end with the flour mixture, mixing until just combined.
6. Fold in Blueberries: Gently fold in the fresh blueberries to the batter, being careful not to overmix.
7. Pour Batter: Divide the batter evenly between the prepared cake pans and smooth the tops.
8. Bake: Bake in the preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out clean.
9. Cool Cakes: Once done, remove from the oven and let the cakes cool in the pans for about 15 minutes. Then transfer to wire racks to cool completely.
10. Prepare Frosting: For the frosting, beat together the cream cheese and butter until smooth. Gradually add the powdered sugar, mixing on low until combined. Finally, add the lemon juice and zest, mixing until fluffy.
11. Assemble Cake: Once the cakes are completely cool, place one layer on a serving platter. Spread a layer of the frosting on top, then add the second layer. Frost the top and sides of the cake.
12. Decorate: Top with additional fresh blueberries and lemon zest for garnish.