Blueberry Lemon Birthday Cake with Cream Cheese Frosting

For the cake:
1. Preheat oven to 350 F.
2. Grease two 9-inch spring form cake pans.
3. In a large bowl, beat together the butter and sugars until fluffy.
4. Beat in the eggs, one at a time, until well incorporated.
5. Beat in the vanilla and salt.
6. In a medium bowl, mix the flour and baking powder.
7. Alternately mix the flour and the buttermilk into the butter mixture, in thirds.
8. Stir in the lemon juice and lemon zest.
9. In a small bowl, toss the blueberries together with the final amount of flour. Gently fold the blueberries into the cake batter.
10. Scrape the cake batter into the prepared tins and bake for 30-35 minutes, or until a skewer inserted into the centre comes out clean. Let it cool completely before frosting.

For the cream cheese frosting:
1. In a mixing bowl using an electric mixer, beat the cream cheese and butter together until well incorporated.
2. Beat in the icing sugar, vanilla, and cream.
3. Place the first cake on your cake platter. Use about 3/4 cup of frosting for the cake filling and spread it over the top of the cake. Then add the other cake on top. Frost the top and sides of the cake with the remaining frosting. Decorate with lemon slices and a few blueberries.
4. Chill in the fridge for at least 30 minutes before slicing.