Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.

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

In a large mixing bowl, beat sugar and eggs until light and fluffy, then mix in buttermilk, vanilla extract, and melted butter.

Gradually add the dry mixture to the wet ingredients, mixing just until combined.

Gently fold in the blueberries, being careful not to crush them.

Pour the batter evenly into the prepared pans and bake for 30-35 minutes.

Let the cakes cool in the pans for 10 minutes, then invert onto wire racks.

Whip the heavy cream, lemon zest, and powdered sugar until stiff peaks form.

Once cooled, assemble the cake by layering and frosting as desired.