1. Preheat the oven to 350ºF (177ºC). Grease and flour two 8″ round baking pans. Set aside.

2. In a medium bowl, whisk together 3 cups of flour, baking powder, baking soda, and salt.

3. Toss blueberries with the remaining 1 tablespoon of flour. Set aside.

4. In a large bowl, beat butter, sugar, and lemon zest on medium-high speed until light and fluffy (about 3 minutes).

5. Add eggs one at a time, beating well after each addition. Add vanilla extract and mix to combine.

6. Stir lemon juice into the milk. Add flour mixture to the batter in 2 additions, alternating with the milk/lemon juice, mixing on low speed.

7. Remove bowl from mixer, fold in blueberries, and stir until evenly distributed.

8. Divide batter evenly between the prepared pans. Bake for 32–34 minutes or until a toothpick inserted in the center comes out clean.

9. Cool cakes completely in pans on a wire rack before removing.

10. In a separate bowl, beat butter and cream cheese on medium speed until smooth (about 3 minutes).

11. Reduce speed to low and add powdered sugar and vanilla extract. Increase speed to high and beat until completely smooth and fluffy (2–3 minutes).

12. Trim cooled cake layers if needed. Place one layer on a stand and frost the top.

13. Place the second layer on top and frost the top and sides of the cake evenly.

14. Chill for 10 minutes if needed to set frosting. Serve. Store leftovers at room temperature up to 5 days or refrigerate up to 1 week.