1. Preheat the Oven:

• Preheat to 350°F (175°C).
• Grease a 9-inch (23cm) round cake pan or line with parchment paper.

2. Mix the Dry Ingredients:

• In a medium bowl, whisk together flour, baking powder, baking soda, and salt.

3. Cream Butter and Sugar:

• In a large mixing bowl, beat softened butter and granulated sugar with an electric mixer until light and fluffy, about 2-3 minutes.

4. Incorporate Eggs and Flavorings:

• Beat in the eggs, one at a time, until fully combined.
• Mix in vanilla extract and lemon zest.

5. Combine Wet and Dry Mixtures:

• Gradually add the dry ingredients in three parts, alternating with buttermilk. Begin and end with the dry ingredients.
• Mix until just combined—do not overmix.

6. Fold in the Blueberries:

• Gently fold blueberries into the batter using a spatula.

7. Bake the Cake:

• Pour batter into the prepared pan and spread evenly.
• Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
• Cool in the pan for 10 minutes, then transfer to a wire rack.

8. Prepare the Lemon Glaze (Optional):

• In a bowl, whisk powdered sugar, lemon juice, and zest until smooth.
• Drizzle over the cooled cake.

9. Prepare the Cream Cheese Frosting (Optional):

• Beat cream cheese and butter together until smooth.
• Gradually add powdered sugar, beating well after each addition.
• Mix in vanilla extract. Spread over the cooled cake.

10. Serve:

• Slice the cake and serve plain, with glaze, or topped with frosting. Garnish with fresh blueberries or powdered sugar.