Preheat your oven to 350°F (175°C). Prepare two 9-inch round cake pans by greasing them with butter and dusting with flour.

In a medium-sized bowl, whisk together the all-purpose flour, baking powder, and salt.

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

Add the eggs one at a time, mixing well after each addition, then fold in the lemon zest.

Gradually add the dry mixture to the wet ingredients, alternating with milk, mixing until just combined.

Gently fold in the fresh blueberries into the batter.

Pour the batter into prepared cake pans and bake for 25-30 minutes, or until a toothpick comes out clean.

Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

Spread a layer of lemon curd between the cake layers and sprinkle blueberries on top before placing the second layer.

Frost the outside of the cake with buttercream, garnishing with additional blueberries and lemon zest.

Refrigerate the cake for about 30 minutes before slicing and serving chilled.