1. Preheat your oven to 350°F (175°C) and grease three 8-inch round cake pans.
2. In a large bowl, cream together the butter and sugar until light and fluffy.
3. Add the eggs one at a time, mixing well after each addition.
4. Stir in the lemon zest and lemon juice.
5. In another bowl, whisk together the flour, baking powder, baking soda, and salt.
6. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk.
7. Gently fold in the blueberries.
8. Divide the batter evenly among the prepared pans.
9. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
10. Let the cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely.
11. Once cooled, frost with your favorite lemon frosting.

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