In the bowl of a stand mixer fitted with the paddle attachment, or a handheld mixer, beat the butter on high speed for about 1 minute or until creamy.
Add the granulated sugar and the brown sugar and beat on medium-high speed for about 3 minutes or until creamy.
Add the eggs and the vanilla and beat on medium speed for about 2 minutes or until combined, scraping down the sides of the bowl as needed.
In a large bowl, whisk together the flour, baking powder, and salt. Slowly add the dry ingredients to the wet ingredients. Beat on low speed for about 10 seconds, then add the milk, lemon zest, and lemon juice and beat until just combined. Don’t over beat.
Toss the blueberries with 1 tablespoon of flour and gently fold into the batter. The batter will be thick.
Divide the batter evenly into the prepared cake pans. Bake for about 21-25 minutes or until a toothpick inserted in the center comes out clean.
Remove from the oven and allow to cool completely in the pan before assembling and frosting.