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

In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.

Add eggs one at a time, mixing well after each addition.

Stir in lemon zest and vanilla extract.

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

Gradually add the dry ingredients to the wet mixture, alternating with buttermilk.

Gently fold in the fresh blueberries.

Divide the batter evenly between the prepared pans.

Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.

Allow cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.