Preheat oven to 350F and prepare 2 9 inch cake pans with cooking spray and parchment paper.
In the bowl add in room temperature butter, sugar, and brown sugar. Using a stand mixer affixed with a paddle attachment, cream the butters and sugars together on medium high speed. Don't rush this process.
Next up add in the vanilla and eggs and let the mixer mix work its magic on medium high for about 2 minutes.
Now sift in flour and baking powder, and then add in the salt, milk, greek yogurt, lemon zest, and lemon juice. Using a spatula, mix together the ingredients into it is fully combined. DO NOT OVER MIX.
On a small bowl mix together 1 tbs of flour with the blueberries. Then pour the blueberries into the cake batter and mix together.
Evenly divide the cake batter between the 2 cake pans and smooth out. the tops using the spatula. Once smoothed add both cakes to the preheated over. Bake for 40 minutes and remove once you can poke the centre of the cake with a toothpick and it comes out clean.
While cake is baking make the icing. In a bowl mix together room temperature cream cheese, butter, icing sugar, greek yogurt, vanilla, salt, and milk. Use a stand mixer or stand mixer and mix until smooth.
Allow the cakes to fully cool and then ice the cakes! I like to add a layer of icing and blueberries in the middle of the cake. Enjoy!
