Preheat and Prepare: Preheat your oven to 180°C (160°C fan) and grease and line a 23cm (9-inch) round cake tin with baking parchment.

Cream Butter and Sugar: In a large bowl using a stand mixer or electric hand mixer, beat the softened butter and caster sugar together for about 5-7 minutes. The mixture should become very light, pale, and fluffy. This step is crucial for a light cake, so don't rush it. This technique, known as creaming, incorporates air into the batter.

Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated. If the mixture looks like it might curdle, add a tablespoon of your flour. Stir in the vanilla extract.

Combine Dry Ingredients: In a separate bowl, whisk together the 275g of plain flour, baking powder, and salt.

Alternate Wet and Dry: Add one-third of the flour mixture to the wet ingredients and mix on low speed until just combined. Pour in half of the buttermilk and mix again. Repeat this process, ending with the final third of the flour mixture. Mix only until you no longer see streaks of flour.

Fold in Blueberries: In a small bowl, gently toss the blueberries with the extra 1 tablespoon of flour. This helps prevent them from sinking to the bottom of the cake. Carefully fold the coated blueberries into the batter using a spatula. What works best for me is a gentle figure-of-eight motion.

Bake the Cake: Pour the batter into your prepared tin and smooth the top. Bake for 35-40 minutes, or until a skewer inserted into the centre comes out clean.

Cool Completely: Let the cake cool in the tin for 15 minutes before turning it out onto a wire rack to cool completely. It must be 100% cool before you attempt to frost it, otherwise the frosting will melt.

Make the Frosting: While the cake cools, make the lemon frosting. In a large bowl, beat the softened butter until smooth. Add the cold cream cheese and beat for another minute until just combined. Don't overbeat. Gradually add the sifted icing sugar, mixing on low speed until it's incorporated, then increase the speed and beat until smooth. Finally, beat in the vanilla, lemon zest, and 2 tablespoons of lemon juice. Add the last tablespoon of juice if you want a stronger lemon flavour or thinner consistency.

Assemble the Cake: Once the cake is completely cool, place it on a serving plate or cake stand. Spread the lemon cream cheese frosting evenly over the top, creating rustic swirls with the back of a spoon or a palette knife. You can garnish with a little extra lemon zest or a few fresh blueberries if you like.