Creating your Blueberry Cake with Lemon Cream Cheese Frosting can be a pleasurable experience by following these straightforward steps:

1. Preheat the Oven: Set the oven to 350°F (175°C) and grease two 9-inch round cake pans.
2. Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
3. Cream Butter: In another bowl, cream the softened butter until light and fluffy, about 2-3 minutes.
4. Combine Wet Ingredients: Gradually add the buttermilk, eggs, and vanilla extract to the creamed butter, mixing until just combined.
5. Combine Mixtures: Slowly incorporate the dry ingredients into the wet mixture. Be careful not to overmix; stop when everything is just combined.
6. Add Blueberries and Lemon Zest: Gently fold in the fresh blueberries and lemon zest until evenly distributed in the batter.
7. Divide Batter: Pour the batter evenly into the prepared cake pans.
8. Bake: Place the pans in the preheated oven, baking for 40-45 minutes or until a toothpick inserted in the center comes out clean.
9. Cool: Once baked, remove from the oven and let the cakes cool in the pans for about 15 minutes before transferring them to wire racks to cool completely.
10. Prepare the Frosting: Beat the cream cheese and softened butter together until creamy. Gradually add in the powdered sugar, lemon juice, and lemon zest, mixing until smooth.
11. Frost the Cake: Once the cake layers are completely cool, spread a generous amount of lemon cream cheese frosting between the layers. Apply more frosting on top and around the sides as desired.