Grease and flour two 8-inch round pans and set aside.
In large bowl of a stand mixer (you can also use a hand mixer), beat together oil, milk, and sugar on medium-high speed for 1-2 minutes, until completely combined. Stir in lemon juice.
Add eggs, one at a time, beating just until combined after each addiction.
Stir in lemon zest and vanilla extract.
In a separate, medium-sized bowl, whisk together flour, baking powder, baking soda, and salt.
With mixer on low speed, gradually stir flour ingredients into wet.
Fold in zucchini until completely combined.
Evenly divide batter into prepared cake pans and bake on 350F for 35 minutes (use toothpick for check for doneness).
Allow cakes to cool in their pans for 15 minutes, then run a knife around the edge to loosen the cake and invert onto cooling rack to cool completely.
Prepare frosting.
Lemon Cream Cheese Frosting*
In the bowl of a stand mixer, cream together cream cheese, butter, and lemon curd.
Gradually stir in powdered sugar until completely combined - be sure to scrape down the sides of the bowl periodically.
Stir in vanilla extract.
Add heavy cream and gradually increase speed.
Beat on high speed for 1-2 minutes
Once cakes have cooled, chill briefly in freezer (about 10 minutes). Place one cake on cake stand/serving dish and generously ice the top with frosting. Scatter with 1 cup of blueberries.
Place second cake on top and generously ice the top. Use a thin layer of frosting around the sides, and then top the cake with remaining blueberries.
Cut and serve -- keep uneaten cake in refrigerator.
Notes
*You may omit lemon curd for just regular cream cheese frosting, if desired