Preheat your oven to 370F

Gather all your ingredients, grease your pan, cut your parchment paper, measure everything then set aside.

Add lemon zest to the sugar. Using your fingers, rub the lemon zest into the sugar. This will help enhance the lemon flavor.

In a mixing bowl, add the dry ingredients. Use a whisk and mix the dry ingredients until there are no lumps.

Add the blueberries to the dry ingredients and give a quick mix/shake. You want the blueberries to be coated in the dry mixture.

In a separate bowl, melt the butter then add the remaining wet ingredients. Use a spatula and mix the batter until fully incorporated.

Add the wet ingredients to the dry ingredients, use a handheld mixer or spatula and mix the batter until fully combined.

Add the cake mix to two greased round cake pans and bake at 370F for thirty to thirty-five minutes.

After thirty minutes, insert a toothpick into the center of the cake batter. If the toothpick comes up clean, the cake is done. If the toothpick comes up dirty, the cake needs more time to bake.

After the cake is baked, allow the cake to cool for about five minutes before finally turning over (flipping) on to a cake rack to cool for about twenty minutes.

Wrap the cake in saran wrap and freeze for a couple of hours, or even better, overnight.