Preheat your oven to 350°F (177°C) and prepare your two 9-inch round cake pans with cooking spray and parchment paper.

Sift together the all-purpose flour, baking powder, baking soda, and salt in a large mixing bowl.

In a separate measuring cup, combine the milk and lemon juice. Let sit for 5 minutes to curdle.

Blend the granulated sugar and lemon zest, then add room temperature unsalted butter and mix until creamy.

Incorporate eggs one at a time, beating well after each addition, then mix in vanilla extract.

Gradually add the dry mixture to the buttery egg mixture, alternating with the lemon milk mixture, mixing on low speed.

Fold in the fresh blueberries coated with flour to prevent sinking.

Divide the batter between the prepared pans and bake for 30-35 minutes until a toothpick comes out clean.

Cool the cake layers in the pans for 5 minutes before transferring them to a wire rack to cool completely.

Beat room temperature unsalted butter until smooth, then add sifted powdered sugar, then lemon juice, and cream cheese.

Once the layers have cooled, level them, spread frosting on the first layer, top with the second layer, and apply a crumb coat.

Decorate with additional frosting and fresh blueberries before serving.