Preheat your oven to 350°F (175°C). Lightly grease and flour two 8-inch round cake pans. Line the bottoms with parchment paper for easy removal.

In a large bowl, whisk together the sifted all-purpose flour, granulated sugar, baking powder, and salt. Set aside.

In a separate medium bowl, using an electric mixer, cream the softened unsalted butter until light and fluffy (about 2-3 minutes).

Add the large eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.

Beat in the lemon zest and fresh lemon juice until just combined.

Gradually add the dry ingredients mixture to the wet ingredients, alternating with the whole milk. Begin and end with the dry ingredients. Mix on low speed until just combined, being careful not to overmix.

In a small bowl, gently toss the fresh blueberries with 1 tablespoon of the cake flour mixture (taken from the 2 1/2 cups previously measured). This helps prevent them from sinking to the bottom of the cake. Gently fold the floured blueberries into the cake batter by hand using a rubber spatula.

Divide the batter evenly between the two prepared cake pans.

Bake for 28-32 minutes, or until a wooden skewer or toothpick inserted into the center of each cake comes out clean.

Let the cakes cool in their pans on a wire rack for 10-15 minutes, then carefully invert them onto the wire rack to cool completely before frosting.

In a large bowl, using an electric mixer, beat the softened cream cheese and softened unsalted butter together until smooth and creamy (about 2-3 minutes).

Gradually add the sifted powdered sugar, 1 cup at a time, mixing on low speed until incorporated. Once all sugar is added, increase to medium speed and beat until the frosting is smooth and fluffy.

Beat in the fresh lemon juice, vanilla extract, and a pinch of salt until well combined. If the frosting seems too thick, you can add a tiny bit more lemon juice or milk, 1/2 teaspoon at a time, until desired consistency is reached.

Once the cake layers are completely cool, place one cake layer on your desired serving plate or cake stand.

Spread about 1/3 of the cream cheese frosting evenly over the top of the first cake layer.

Carefully place the second cake layer on top.

Use the remaining frosting to cover the top and sides of the entire cake. You can smooth it out with an offset spatula or create decorative swirls. Garnish with a few fresh blueberries and extra lemon zest, if desired.

Chill the cake in the refrigerator for at least 30 minutes before slicing to allow the frosting to set, which makes for cleaner cuts.