Preparation

• Preheat the oven to 350 degrees. Line the bottom of two 9-inch round cake pans with parchment paper and coat with nonstick cooking spray.
• In a large bowl, cream together the butter, sugar, and lemon zest until light and fluffy, 3-4 minutes.
• Add the eggs and vanilla and mix until well-combined, scraping down the sides of the bowl as needed.
• In a separate bowl, whisk together the flour, baking powder, soda, and salt. Stir the dry mixture into the wet ingredients until partly combined. Large dry streaks are okay.
• Add the buttermilk and lemon juice to the batter, and stir by hand, folding until just combined.
• In another bowl, toss the blueberries with 2 tablespoons flour. Add the blueberries to the batter and fold in by hand until just combined. Don't over mix.
• Spread the batter evenly in the prepared pans and bake for 25-35 minutes until the top springs back lightly, and a toothpick inserted comes out clean or with a few moist crumbs.
• Let the cakes cool in the pans for 5-10 minutes before turning them out onto a cooling rack to cool completely.
• For the frosting, whip the softened cream cheese and butter until light and fluffy, 2-3 minutes.
• Add the powdered sugar, lemon zest, and lemon juice and mix until it starts to come together. Increase the speed and mix until light and creamy, 2-3 minutes.
• When the cake has cooled, place one round on a platter and spread the top evenly with frosting. Top with the second round upside down.
• Continue frosting the top and sides of the cake until evenly frosted. Garnish with blueberries and lemon slices, if desired.
• This cake lasts well in the refrigerator for several days. Take it out an hour or two before serving or serve chilled.