Preheat your oven to 350F and line your cupcake pan with paper or foil liners.
Combine all-purpose flour, cake flour, baking powder and salt in a medium bowl. Sift and whisk to blend.
Beat butter, sugar and lemon zest until fluffy in a mixer.
Beat in one egg at a time. Include vanilla extract and lemon juice.
Using the mixer on low speed, pour in half the dry ingredients and half the milk (or vice versa) until all the ingredients are incorporated. Do not overmix!
Toss fresh blueberries in a couple of tablespoons of flour and fold into batter.
Pour batter evenly into cupcake liners to about 3/4 full.
Bake for about 20 minutes at 350F.