Follow these simple instructions to create your Blueberry Cake with Lemon Cream Cheese Frosting:

1. Preheat the 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, sift together the flour, baking powder, and salt. Set aside.
3. Cream Butter and Sugar: In another bowl, beat the softened butter and granulated sugar together until light and fluffy.
4. Incorporate Eggs: Add the eggs one at a time to the butter mixture, beating well after each addition.
5. Add Vanilla and Milk: Stir in the vanilla extract. Gradually add the milk, mixing until the batter is smooth.
6. Combine Mixtures: Slowly add the dry ingredients to the wet ingredients, mixing until just combined. Do not over-mix.
7. Fold in Blueberries: Gently fold in the blueberries, being careful not to break them.
8. Divide Batter: Pour the batter evenly into the prepared cake pans.
9. Bake: Place in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
10. Cool the Cakes: Once baked, remove from the oven and allow the cakes to cool in the pans for about 20 minutes. Then, transfer them to wire racks to cool completely.
11. Prepare the Frosting: In a mixing bowl, beat the softened cream cheese and butter until smooth and creamy. Gradually add the powdered sugar, lemon juice, lemon zest, and vanilla extract. Beat until well combined and fluffy.
12. Assemble the Cake: Once the cakes are completely cool, place one layer on a serving platter. Spread a layer of lemon cream cheese frosting on top before gently placing the second layer on top. Frost the top and sides of the cake with the remaining frosting.
13. Decorate: Optionally, garnish the top of the cake with additional blueberries and a sprinkle of lemon zest for a beautiful presentation.