Making Blueberry Cake with Lemon Cream Cheese Frosting is simple when you follow these steps:

1. Preheat Oven: Begin by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

2. Mix Dry Ingredients: In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.

3. Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.

4. Add Eggs and Milk: Add the eggs, milk, and vanilla extract to the butter mixture. Beat on low until combined.

5. Combine Mixtures: Gradually mix in the dry ingredients, being careful not to overmix. Keep mixing until you achieve a smooth batter.

6. Fold in Blueberries and Lemon Zest: Gently fold in the blueberries and lemon zest, ensuring they’re evenly distributed throughout the batter.

7. Divide Batter: Pour the batter evenly between the two prepared cake pans.

8. Bake: Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

9. Cool Cakes: Remove from the oven and allow the cakes to cool in the pans for about 15-20 minutes. Then carefully transfer them to a wire rack to cool completely.

10. Prepare Frosting: While the cakes are cooling, make the lemon cream cheese frosting. In a mixing bowl, combine softened cream cheese and butter. Beat until smooth.

11. Add Sugar and Flavorings: Gradually add the powdered sugar, vanilla extract, lemon juice, and lemon zest. Mix until light and fluffy.

12. Assemble the Cake: Once the cakes are completely cooled, place one layer on a serving platter. Spread a generous portion of frosting on top.

13. Top with Second Layer: Carefully place the second layer on top of the frosted one, and then frost the top and sides of the entire cake.

14. Chill if Desired: For a firmer frosting, you can refrigerate the assembled cake for about 30 minutes.