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Preheat oven to 350°F and grease a 9x13-inch baking pan. If you are wanting to remove cake from pan, line with parchment paper. Set aside.
In a mixing bowl, whisk together the flour (except for the extra tablespoon), baking powder, baking soda, and salt. Set aside.
In a separate bowl or the bowl of a stand mixer, cream together the butter and sugar until light and fluffy, 2-3 minutes. Add eggs and vanilla and mix until combined. Slowly add buttermilk with mixer on low.
Add the dry ingredients in 2 additions, and mix until just combined. Mix in lemon juice and zest.
Gently toss blueberries with the 1 tablespoon of flour, then fold into batter.
Pour into prepared baking dish, then bake until a toothpick inserted into the center comes out clean, 40-45 minutes. Let cake cool completely.
While cake cools, make the frosting: Add butter to a mixing bowl, then whip with an electric mixer until pale and fluffy, 5-8 minutes.
Add cream cheese and mix until thoroughly combined, 1-2 minutes. Mix in blueberry jam.
Mix in the powdered sugar a little bit at a time on low. Once mixed in, add vanilla, then increase speed and whip until the frosting is light and fluffy, another 2 minutes or so.
Spread frosting over cooled cake, then slice and serve. Enjoy!