Preparation time: 30 minutes
Cooking time: 28 minutes
Total time: 58 minutes

Ingredients :
FOR THE CAKE:
4 large eggs
¾ cup whole milk
¾ cup unsalted butter, softened
1 ¾ cup granulated sugar
1 teaspoon of vanilla extract
1 lemon, zested and squeezed
3 cups cake flour
1 tablespoon of baking powder
½ teaspoon kosher salt
1 ½ cups fresh blueberries
FOR THE FROSTING:
½ cup unsalted butter, softened
1 package (8 ounces) cream cheese, softened
5 cups powdered sugar
2 tablespoons heavy whipped cream
1 lemon, squeezed and zested

Instructions :
FOR THE CAKE:
Whisk together eggs and ¼ cup milk in a small bowl until lightly combined. Put aside.
In a mixing bowl, beat the butter, sugar, vanilla, lemon zest and lemon juice for 2 minutes on medium speed, scraping down the sides of the bowl as needed. Add the dry ingredients and mix until combined. Stir in egg mixture until completely combined.
Add the remaining milk and beat for 3-4 minutes, scraping down the sides of the bowl. Incorporate the blueberries.
Spray two 9-inch cake pans with cooking spray. Pour the batter into the pans and bake at 350 degrees for 26 to 28 minutes. Remove and let cool completely on a rack.
FOR THE FROSTING:
Beat the butter and cream cheese for 3 minutes using a whisk on an electric mixer. Add the powdered sugar, heavy cream, lemon juice and zest. Beat for an additional 4 to 5 minutes, scraping down the sides of the bowl as needed.
To assemble, place one cake layer on a cake stand. Add a large amount of frosting on top and smooth with an offset spatula. Cover with the second layer of cake. Apply frosting all over the cake.
Garnish with additional lemon slices and fresh blueberries, if desired.