• Preheat the oven to 350ºF (175ºC), using top and bottom heat, no-fan assisted. Butter and line 3 of 9-inch round cake pans.

Dry Ingredients

• Mix all-purpose flour, baking powder, and salt in a bowl using a spoon. Set aside.

Wet Ingredients

• Cream butter and sugar until pale and fluffy, using a stand mixer and the paddle attachment, for 4-6 minutes on medium-high speed. If using a handheld mixer, whisk for 10 minutes.
• Whisk in vanilla extract, lemon zest, and 1 egg. Then add the rest of the eggs one by one, mixing well after each addition.
• Add half of the dry ingredients on low speed, mixing just to combine from this stage onwards. Whisk in yogurt, lemon juice, and then the rest of the flour.
• Toss blueberries and 1 tablespoon of flour in another bowl. Add into the batter and gently fold.

Bake

• Divide batter evenly into the 3 pans. Bake for 23 minutes on the lower ⅔ rack until it's fully cooked or a skewer inserted in the center comes out clean. Cool the cakes completely.

Cream Cheese Frosting

• Add butter into a standing mixer bowl, and whisk for 5 minutes on medium-high speed using the paddle attachment.
• Gradually add in powdered sugar, mixing on low speed. Once incorporated, whisk on medium-high speed for 5 minutes.
• Add in cold cream cheese and mix everything for 1-2 minutes, or only until well combined. Place frosting in a piping bag.

Assemble

• Place one cake on a serving plate, followed by some frosting. Repeat with the other 2 cakes.
• Smooth out the top using an offset spatula. Gently scrape the sides of the cakes using a dough cutter to create a naked cake look.
• Chill in the fridge for 1 hour before slicing. Decorate as you wish. Enjoy!