Blueberry Lemon Cake

Name: Blueberry Lemon Cake
Cook time: 2 h 40 min
Total time: 2 h 40 min
Cuisine: American
Ingredients: 2 cups granulated sugar; 1 cup (8 oz.) unsalted butter, softened, plus more for cake pans; 1 Tbsp. grated lemon zest, plus 1/4 cup fresh juice, divided (from 2 to 3 medium [13 1/2 oz. total] lemons); 4 large eggs, at room temperature; 1 tsp. baking powder; 3/4 tsp. kosher salt; 1/2 tsp. baking soda; 3 cups (about 12 3/4 oz.), plus 1 Tbsp. all-purpose flour, divided, plus more for cake pans; 1 1/4 cups whole buttermilk, at room temperature; 2 tsp. vanilla extract; 1 1/2 cups fresh blueberries (from 2 [6-oz.] containers); 1 cup fresh blueberries (from 1 [6-oz.] container), plus more for garnish; 2 Tbsp. grated lemon zest, plus 1 Tbsp. fresh juice, divided (from 2 to 3 medium [13 1/2 oz.] lemons); 2 cups (16 oz.) unsalted butter, softened; 1 (32-oz.) pkg. powdered sugar; kjhlkjhlkjhlkjh