• Preheat the oven to 350 degrees. Grease and lightly flour (2) 9-inch round cake pans.

Lemon Cake

• In a large bowl, beat butter on high until creamy, approximately 1 minute.
• Add sugar, lemon zest, and lemon juice. Beat until combined.
• Beat in eggs, one at a time, until incorporated.
• In a large bowl, whisk flour, baking powder, baking soda, and salt together.
• Add flour mixture, alternating with buttermilk, and mix on low speed after each addition until combined.
• In a small bowl, add blueberries and sprinkle with powdered sugar.
• Add blueberries to the cake batter and gently stir to combine.
• Pour cake batter into prepared cake pans.
• Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
• Remove from the oven and place cakes on a wire rack to cool for 10 minutes then remove from pans.
• Cool cakes completely before frosting.

Lemon Frosting

• In a medium bowl, beat cream cheese, butter, lemon zest, and lemon juice until light and fluffy.
• Gradually add powdered sugar, one cup at a time, and beat until combined and desired consistency is obtained.