Preheat your oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

In a small bowl, toss the blueberries with 1 tablespoon of flour to coat them evenly. This will help prevent them from sinking to the bottom of the cake during baking.

In a large mixing bowl or stand mixer fitted with the paddle attachment, cream the butter and sugar together on medium-high speed until light and fluffy, about 3-4 minutes.

Reduce the speed to medium and add the eggs and egg yolks, one at a time, mixing well after each addition. Add the vanilla extract, lemon zest, and lemon juice, and mix until combined.

With the mixer on low speed, add the flour mixture in three parts, alternating with the buttermilk, beginning and ending with the flour. Mix just until combined after each addition – be careful not to overmix.

Using a rubber spatula, gently fold in the flour-coated blueberries.

Divide the batter evenly between the prepared cake pans, smoothing the tops with an offset spatula.

Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

Allow the cakes to cool in the pans for 10 minutes, then remove them from the pans and transfer to a wire rack to cool completely.

In a large mixing bowl or stand mixer fitted with the paddle attachment, beat the cream cheese and butter together on medium-high speed until smooth and creamy, about 2 minutes.

Reduce the speed to low and gradually add the sifted powdered sugar, about one cup at a time, mixing well after each addition.

Once all the sugar has been incorporated, add the lemon juice, lemon zest, vanilla extract, and pinch of salt. Increase the speed to medium-high and beat until light and fluffy, about 2 minutes.

Once the cake layers are completely cool, place one layer on a cake stand or serving plate.

Spread about 1 cup of the frosting evenly over the top of the first layer.

Place the second cake layer on top and repeat with another cup of frosting.

Place the final cake layer on top, then apply a thin layer of frosting over the entire cake to create a crumb coat. Refrigerate for about 20-30 minutes to set.

After chilling, apply the remaining frosting to the top and sides of the cake, creating decorative swirls if desired.

If using, arrange fresh blueberries, lemon slices or zest, and mint leaves on top of the cake for decoration.

For best flavor, allow the cake to sit at room temperature for about 30 minutes before serving.