Making the Blueberry Cake with Lemon Cream Cheese Frosting can be a fun and rewarding experience if you follow these simple steps:

1. Preheat the 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 bowl, whisk together the flour, baking powder, baking soda, and salt.

3. Cream Butter and Sugar: In a separate large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 4-5 minutes.

4. Add Eggs: Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next.

5. Incorporate Sour Cream and Vanilla: Stir in the sour cream and vanilla extract until well combined.

6. Combine Mixtures: Gradually add the dry mixture to the wet mixture, blending them until just combined. Be careful not to overmix.

7. Fold in Blueberries: Gently fold in the fresh blueberries and lemon zest, taking care not to crush them.

8. Divide the Batter: Evenly distribute the batter into the prepared cake pans.

9. Bake: Place the pans in your preheated oven and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.

10. Cool the Cakes: Once baked, remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, transfer the cakes to wire racks to cool completely.

11. Prepare the Frosting: While the cake cools, beat softened cream cheese and butter in a mixing bowl until creamy. Gradually add the powdered sugar, lemon juice, lemon zest, and a pinch of salt. Mix until smooth and fluffy.

12. Assemble the Cake: Once the cakes are completely cool, place one layer on a serving platter. Spread a generous layer of lemon cream cheese frosting on top.

13. Top with Second Layer: Place the second cake layer on top and frost the top and sides of the cake with the remaining lemon cream cheese frosting.

14. Decorate (Optional): You may choose to garnish the top with fresh blueberries or lemon slices for an attractive finish.