Baking the Cake

• Preheat oven to 350°F (177°C). Grease three 8-inch round cake pans, line with parchment paper rounds, then grease the parchment paper.
• Using a handheld or stand mixer with a paddle attachment, beat the butter on high until smooth and creamy, about 1 minute. Add granulated and brown sugars and beat on medium-high speed until combined, about 2 minutes.
• Add the oil and beat until combined and light and creamy, about 3 more minutes, then add eggs and vanilla, beating until everything is combined, about 1 minute.
• In a large bowl, whisk together flour, baking powder, baking soda, and salt. Add dry ingredients to wet ingredients, mixing on low speed briefly, then add milk, lemon zest, and lemon juice until combined.
• Toss the blueberries with 1 tablespoon of flour and gently fold into the batter. Spoon batter evenly into prepared cake pans and bake for about 22–26 minutes or until a toothpick inserted in the center comes out clean.
• Remove from the oven and allow to cool completely in the pan before assembling and frosting.
• Using a mixer, beat cream cheese and butter together on medium speed until no lumps remain, about 3 full minutes. Add confectioners’ sugar, heavy cream, vanilla extract, and salt with the mixer running on low, then increase to high speed and beat for 3 minutes.
• Slice a thin layer off the tops of the cakes to create a flat surface. Place 1 layer on your cake stand, cover the top with cream cheese frosting, then top with the second layer, more frosting, and the third layer.
• Top with frosting and spread around the sides. Optionally, top with blueberries or lemon garnish. Refrigerate for at least 45 minutes before cutting.