Grease and flour (3) 8” round cake pans; set aside.

Preheat oven to 325°F.

In a medium bowl, sift together the flour, baking powder and salt; set aside.

In a separate bowl, whisk together the milk, sour cream, vanilla extract, lemon juice and lemon zest; set aside.

Using a countertop mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy (~3-4 minutes on medium-high speed).

Add ~½ of the flour mixture to the bowl; mix on low speed until well combined.

Add the milk mixture to the bowl. Mix on low until well combined.

Add the remaining flour mixture; mix on low until well combined. (Tip: Don’t forget to scrape down the sides of the bowl to ensure all ingredients are fully mixed.)

Fold the blueberries into the cake batter.

In a separate bowl, beat egg whites on medium speed until stiff peaks form. Carefully fold the egg whites into the cake batter until fully mixed.

Divide the batter evenly between the 3 cake pans. Bake at 325°F for 38-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Using a countertop mixer, cream together the cream cheese and butter until well combined.

Add vanilla extract, lemon juice, lemon zest and powdered sugar (½ cup at a time) until frosting reaches desired consistency.

Beat on medium-high speed for 2-3 minutes, or until fluffy.

Place one layer of cake on large platter. Spread ~¾ cup of frosting on top. Repeat with 2nd and 3rd layers of cake. Use remaining frosting on top and sides of cake.

{Optional} Garnish top of cake with fresh blueberries.