Make the Cake:

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan or line it with parchment paper.

Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

Cream Butter and Sugar: In a large bowl, beat together softened butter and sugar until light and fluffy, about 3-4 minutes.

Add Eggs and Flavorings: Beat in the eggs, one at a time, mixing well after each addition. Add the vanilla extract, lemon zest, and lemon juice. Mix until combined.

Incorporate Yogurt and Flour: Add the yogurt and flour mixture alternately, starting and ending with the flour mixture. Mix just until combined. Do not overmix.

Fold in Blueberries: Gently fold in the flour-coated blueberries with a spatula.

Bake: Pour the batter into the prepared pan and spread it evenly. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.

Cool: Allow the cake to cool completely in the pan on a wire rack before frosting.

Make the Frosting:

Beat Butter: In a large bowl, beat the softened butter until smooth and creamy, about 2-3 minutes.

Add Sugar and Lemon: Gradually add the powdered sugar, one cup at a time, beating well after each addition. Add the lemon zest, lemon juice, vanilla extract, and salt.

Adjust Consistency: If the frosting is too thick, add heavy cream (or milk) one tablespoon at a time until you reach a fluffy consistency.

Assemble the Cake:

Spread the lemon frosting evenly over the cooled cake. For extra flair, top with fresh blueberries or a sprinkle of lemon zest.

Enjoy this zesty, fruity delight with family and friends!