• Preheat oven to 350 degrees. Grease three 8- to 9-inch round cake pans. Line with parchment paper rounds, then grease parchment paper.

To make the cake:

• In a stand mixer, cream butter, then add sugars and beat until light and fluffy. Add eggs and vanilla and mix to combine.
• In a separate bowl, combine flour, baking powder and salt; mix well. Combine buttermilk, lemon zest and lemon juice in another small bowl. Add dry ingredients to creamed mixture alternately with buttermilk-lemon mixture. Mix until just combined.
• Toss blueberries with 1 tablespoon flour and gently fold into the cake batter. Batter will be very thick; do not overmix.
• Spoon batter evenly into prepared cake pans. Bake for approximately 21 to 25 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and cool completely in the pan before assembling and frosting.

To make the cream cheese frosting:

• Beat cream cheese and butter together on medium speed until smooth. Add powdered sugar, 1 1/2 tablespoon heavy cream, vanilla and salt. Beat again until smooth.
• Add additional cream if necessary to achieve desired consistency.
• If you plan on piping any decorations, you may need to add additional powdered sugar to get the proper consistency.

Assemble the cake:

• Fill and frost the cooled cake layers with cream cheese frosting.
• Decorate with extra blueberries, lemon slices, and fresh flowers.
• Refrigerate at least 45 minutes before cutting or else cake may fall apart as you are cutting. Store leftover cake in the refrigerator.