For the frosting: 1/2 cup unsalted butter, softened, 2 cups powdered sugar, 2 tablespoons fresh lemon juice, 1 teaspoon lemon zest

Preheat the Oven: Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.

Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, baking powder, and salt.

Combine Wet Ingredients: In another bowl, mix softened butter, milk, eggs, lemon juice, and lemon zest until well combined.

Combine Mixtures: Gradually add the wet mixture to the dry ingredients, stirring until just combined. Gently fold in the blueberries.

Bake: Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

Cool: Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

Prepare Frosting: In a medium bowl, beat softened butter with powdered sugar, lemon juice, and lemon zest until smooth and creamy.

Frost the Cake: Once the cakes are completely cooled, spread frosting between the layers and on top of the cake. Decorate with additional blueberries if desired.

Serve and Enjoy: Slice the cake and serve it to your family and friends during your Easter celebration!