1
: Preheat oven to 350°F (180°C). Grease two 9" (23 cm) cake pans.
2
: Cream butter and sugar in a large bowl with an electric mixer on medium speed until well combined.
3
: Add eggs, one at a time, beating well after each addition. Add vanilla.
4
: Sift flour, baking powder, and salt in a medium bowl. Alternate adding flour mixture and milk, beating after every addition. Mix in lemon juice and blueberries. Divide batter into prepared pans.
5
: Bake in preheated oven 30 to 35 minutes until lightly golden or until a toothpick inserted in centre of cake comes out clean.
6
: Cool cake in the pan on a wire rack for 10 minutes. Run a knife around the inside of the pan to loosen the cake and invert pan onto rack to remove. Turn cake top side up.
7
: Cool completely before icing.
: Icing:
8
: Combine all ingredients in bowl of electric mixer. Beat on high speed until light and fluffy, adding additional milk if necessary, to achieve a spreadable consistency.
: Assembly:
9
: Place cake round on serving plate. Top with icing and blueberries if using. Place second cake on top and ice full cake. Garnish with additional blueberries if desired.