Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Whisk together the flour, baking powder, and salt in a medium bowl.
In a large bowl, beat the butter and sugar until fluffy. Add the eggs one at a time, mixing well. Stir in the lemon zest, lemon juice, and vanilla.
Add the flour mixture alternately with the buttermilk, beginning and ending with the flour mixture. Fold in the blueberries.
Divide the batter between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
– Frost with lemon cream cheese frosting and garnish with fresh blueberries and lemon slices.
Strawberry Shortcake A light and airy option, perfect for a mother who loves fruity desserts.
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