Preheat oven to 350°F and prepare three 9-inch cake pans. (I just use the baking spray with flour in it, but use whatever method you like best.)
Beat the butter on high until smooth and creamy. Add the sugars and continue to beat until well creamed.
Add the eggs and vanilla and beat on medium until completely incorporated.
In a separate bowl, whisk together the flour (just the 3 cups, keep the 1 Tablespoon aside), baking powder and salt. Stir into the wet ingredients until just incorporated.
Add the milk and lemon juice and stir by hand until it just comes together.
Toss blueberries with the 1 Tablespoon of flour and fold into the batter.
Spoon into prepared pans and bake for 20-25 minutes (add a little time if you are baking in a 9×13). The sides should be just pulling away from the edge of the pan and if you insert a toothpick in the center it should come out clean.
Let cakes cool in their pans for about 5 minutes and then invert onto cooling racks. Allow to cool completely before frosting.
Cream Cheese Frosting
Beat together cream cheese and butter until smooth.
Add powdered sugar, salt, a Tablespoon of cream and the vanilla. Mix on low until the sugar is well incorporated, then turn mixer to high. Beat for 2-3 minutes then add additional cream until you have the desired consistency.
Layer the cakes and frosting on your serving tray. End with a healthy dose of frosting and garnish with blueberries if desired.