Preheat oven to 350F. Grease and flour three 7 inch removable bottom cake pans, then line with parchment.

In a medium bowl, whisk flour, baking powder, and salt until well combined.

Using a stand mixer fitted with the paddle attachment, beat butter until smooth.

Add sugar and beat on med-high until pale and fluffy (about 3-4 mins).

Reduce speed and add eggs, one at a time, fully incorporating after each addition.

Add vanilla extract and lemon zest and continue beating.

Alternate adding flour mixture and buttermilk. Begin and end with flour (3 additions of flour and 2 of buttermilk). Fully incorporate after each without overmixing.

Mix blueberries with flour and toss gently to avoid breaking the fruit.

Using a spatula, fold in the blueberries into the batter, making sure you don't break the fruit.

Spread batter evenly into prepared pans and smooth the top with a spatula.

Wrap a wet towel (100% cotton towel) around the cake pans before placing in the oven.

Bake for 30-35 mins or until a toothpick inserted into the center comes out mostly clean.

Place cakes on wire rack to cool for 10 mins then turn out onto wire rack to cool completely.

Place heavy cream and sugar in a mixing bowl.

Using a hand mixer beat until stiff peaks form. Do not overmix!

Add mascarpone and whip until fully incorporated.

Immediately add lemon extract and beat just a bit to incorporate.

Place one layer of cake onto a cake stand or serving dish and top with frosting.

Repeat for remaining layers.

Cover the entire cake in frosting and decorate with shaved almonds and fresh blueberries.

Serve immediately or place in the fridge or freezer as indicated above.