For the cake: Preheat the oven to 350°F.

In a medium bowl, whisk together 2 ¾ cups flour, baking powder, baking soda, and salt.

In a large bowl, whisk together sugar and oil until combined. Add the eggs, one at a time, and whisk until fully combined.

In a small bowl, whisk to combine the buttermilk, lemon juice, lemon zest, and vanilla extract.

To the egg mixture, add the flour mixture in 3 parts, alternating with the buttermilk mixture, whisking just until combined after each addition.

Toss the blueberries with the remaining 1 tablespoon of flour in a small bowl. Gently fold them into the batter until evenly distributed.

Spray a 13-by-9-inch baking pan with baking spray with flour. Pour the batter into the prepared pan and bake for 40 to 45 minutes, or until a wooden pick inserted in the center comes out clean. Let the cake cool completely in the pan.

For the frosting: In the bowl of a stand mixer fitted with a paddle attachment, beat the cream cheese, butter, lemon juice, and lemon zest at medium speed until creamy, about 2 minutes. Add the powdered sugar and beat at low speed until combined. Increase the speed to medium and beat until smooth, about 1 minute, stopping to scrape down the sides and bottom of the bowl as needed.

To assemble: Spread cream cheese frosting on top of cake and garnish with additional blueberries and lemon zest if you’d like.