• Preheat the oven to 350°F. Grease and lightly flour (4) 10x6x1.5-inch rectangle cake pans, or (4) 9-inch round cake pans.
• Allow the butter and eggs to sit at room temperature for 30 minutes.

Lemon Cake

• In a large mixing bowl, whisk flour, baking powder, baking soda and salt. Set aside.
• In a large mixing bowl, beat butter on high for 1 minute. Add sugar, lemon peel, and lemon juice. Beat until well combined. Add eggs one at a time, beating well. Add flour mixture, alternating with buttermilk, Mix on low speed after each addition until well combined.
• Pour into prepared cake pans.
• Bake at 350° for 35-40 minutes or until a toothpick inserted comes out clean.
• Cool on a wire rack and remove from pans after 10 minutes.
• Cool cakes completely before frosting.

Blueberry Sauce

• In a small saucepan, add fresh blueberries, sugar, lemon juice, and cornstarch.
• Heat over medium heat, and cook until the blueberries have burst and the sauce has thickened, stirring constantly. Remove from heat and let cool.

Blueberry Buttercream Frosting

• Beat the butter until light and creamy.
• Gently add the powdered sugar and mix until well blended.
• Next, add all of the blueberry sauce once the sauce has cooled completely.
• Beat until well combined.
• Add frosting to each layer, and frost the sides and top. Garnish with fresh blueberries, if desired.