Step 1

Preheat the oven to 180°C (350°F) and grease and line two 24cm or 9" round spring form cake pans and set aside.

Step 2

In a large bowl and with a stand or hand mixer, cream the butter, sugar and brown sugar together until light and creamy.

Step 3

Add in the eggs and vanilla extract and beat together.

Step 4

In a separate bowl, mix the flour and baking powder together.

Step 5

Fold half of the dry ingredients into the wet ingredients and mix until all combined.

Step 6

Add in the lemon juice and lemon rind and mix together.

Step 7

Add in the remaining half of the dry ingredients and mix through. Add in the milk and mix until the mixture is just combined.

Step 8

Toss the fresh blueberries through the flour until all blueberries are coated. Add into the batter and lightly fold through. Do not over mix!

Step 9

Pour the batter into the two cake pans and place in the oven to bake for around 25-35 minutes.

Step 10

Baking time will vary depending on your oven. I checked mine after 30 minutes by inserting a skewer in the middle of the cake. Mine ended up taking 35 minutes but check at 20 minutes onwards to ensure you don't over bake.

Step 11

Allow the cake to cool for 10 minutes in the cake pans before removing from the pan and placing on a cooling rack to cool completely while you make the cream cheese icing.

Step 12

Beat the butter until smooth.

Step 13

Add in the cream cheese and beat together until smooth.

Step 14

Add in the vanilla extract and slowly add the icing sugar until all combined.

Step 15

If your cakes have domed, take a large, serrated knife and level the cakes.

Step 16

Using 1/3-1/2 of the icing, fill the cake. You can pipe this or spread this.

Step 17

Then cover the top half of the cake and decorate with the remaining icing. You can cover the sides, pipe like I have or however you like.