Making the Blueberry Cake with Lemon Cream Cheese Frosting is straightforward if you follow these steps:

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
3. Combine Wet Ingredients: In a large mixing bowl, beat together the melted butter and granulated sugar until creamy. Add in the eggs one at a time, mixing well after each addition.
4. Add Flavors: Stir in the buttermilk, lemon zest, and vanilla extract until well combined.
5. Combine Mixtures: Gradually add the dry ingredients to the wet ingredients. Mix until just combined. Be careful not to overmix.
6. Add Blueberries: Gently fold in the fresh blueberries, ensuring they’re evenly distributed throughout the batter.
7. Bake: Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool the Cakes: Once baked, remove from the oven and let them cool in the pans for 10 minutes. Then, transfer to wire racks to cool completely.
9. Make Frosting: While the cakes cool, prepare the lemon cream cheese frosting. Beat together the softened cream cheese and butter until smooth. Gradually add the powdered sugar, lemon juice, lemon zest, and a pinch of salt until creamy and fluffy.
10. Frost: Once the cakes are completely cool, place one layer on a serving platter. Spread a layer of frosting on top before adding the second layer. Frost the top and sides of the whole cake. Garnish with additional blueberries.