Preheat oven to 350 degrees F.

Grease three 6” or two 9” cake pans.

Cream the butter and sugar till smooth.

Add eggs one at a time.

Mix in vanilla, lemon zest, and juice.

In a separate bowl mix the flour, baking powder, and salt.

Add half the flour mixture to the batter and mix.

Add all the milk and then the rest of the flour, incorporate well.

Dust blueberries with flour. Add to the mixture gently.

Divide batter evenly among the cake pans.

For 6“ pans bake 35 - 45 minutes or until toothpick comes out of center clean. For 9” pans 30 - 35. Cupcakes 18 - 23 minutes.

Beat cream cheese and butter till whipped smooth.

Slowly add in sugar while mixing on low. Once incorporated increase speed to medium.

Add vanilla, lemon juice and zest. Taste and add more lemon or sugar if needed.

Let cake cool completely before frosting.