Preheat the oven to 350°F. Line and grease two 9-inch round cake pans with parchment paper. This ensures the cake will not stick.

In a bowl, combine flour, baking powder and salt. Stir well. This ensures even distribution of rising agents.

In a large bowl, beat butter and sugar until fluffy. This helps create a soft and light cake texture.

Add eggs one at a time. Beat after each addition. Add vanilla, lemon juice and lemon zest. Mix until smooth.

Add dry ingredients in three batches, alternating with milk. Mix gently until fully combined. Do not overmix.

Divide batter between the pans. Smooth tops with a spatula. Bake for 40–45 minutes or until a toothpick comes out clean.

Remove cakes from oven. Let cool in pans for 10 minutes. Transfer to a wire rack to cool completely.

In a small saucepan, combine blueberries, sugar and lemon juice. Heat for 3–5 minutes until blueberries release juice. Let cool completely.

Beat cream cheese, heavy cream, powdered sugar, and vanilla until smooth and creamy. Chill slightly before spreading.

Place one cake layer on a serving plate. Spread cream layer evenly. Add blueberry layer on top. Place the second cake layer and lightly press.

Dust with powdered sugar or add extra blueberries on top. Chill in fridge for one hour before serving for best flavor.