Lemon Blueberry Layer Cake

Sunshinesweet lemon layer cake dotted with juicy blueberries and topped with lush cream cheese frosting. You can use either fresh or frozen blueberries in this cake. If using frozen no need to thaw.
Ingredients
1 cup 16 Tbsp 226g unsalted butter softened to room temperature
1 and 14 cups 250g granulated sugar
12 cup 100g packed light brown sugar
4 large eggs at room temperature
1 Tablespoon pure vanilla extract
3 cups 354g sifted allpurpose flour spooned leveled
1 Tablespoon baking powder
12 teaspoon salt
1 cup 240ml buttermilk
2 Tablespoons lemon zest
12 cup 120ml lemon juice 3 medium lemons
1 and 12 cups 210g blueberries fresh or frozen do not thaw
1 Tablespoon allpurpose flour
Cream Cheese Frosting
8 ounces 226g fullfat brick cream cheese softened to room temperature
12 cup 8 Tbsp 113g unsalted butter softened to room temperature
3 and 12 cups 420g confectioners sugar
1 2 Tablespoons 1530ml heavy cream
1 teaspoon pure vanilla extract
pinch salt
Instructions
Preheat oven to 350F 177C. Grease three 9inch round cake pans or 8inch round cake pans 8inch pans produce thicker cakes line with parchment paper rounds then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans. If its helpful see this parchment paper rounds for cakes video post.
Make the cake Using a handheld or stand mixer with a paddle attachment beat the butter on high until creamyabout 1 minute. Add granulated and brown sugars and beat on mediumhigh speed until creamed about 23 minutes. Add eggs and vanilla. Beat on medium speed until everything is completely combined about 2 full minutes. Scrape down the sides and bottom