Instructions

• Preheat the oven to 400°F (200°C). Grease and flour three 6-inch or two 8-inch round cake pans.
• Toss the blueberries with the flour and set them aside.
• Whisk the flour, baking powder, baking soda, and salt in a large bowl.
• Beat the softened butter, oil, granulated sugar, and brown sugar for 2 to 3 minutes, until light and fluffy.
• Mix in the eggs, vanilla, and lemon zest until just combined.
• Add the buttermilk and dry ingredients in three alternating additions, beginning and ending with the dry ingredients. Fold in half of the blueberries.
• Pour half the batter into the prepared pans and sprinkle the remaining blueberries evenly over it. Spread the remaining batter on top.
• Bake at 400°F for 5 to 7 minutes, then lower the temperature to 350°F and bake for 20 to 25 minutes, until a tester comes out clean.
• Cool the cakes in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
• Beat the cream cheese and butter together on medium-high speed for about 2 minutes until smooth and creamy. Add the powdered sugar one cup at a time scraping down the sides every so often to ensure everything is well mixed. Mix in the vanilla extract, lemon zest and a pinch of salt. If the frosting feels too thin, add more powdered sugar a little at a time. If it’s too sweet, a small pinch of salt will balance the flavor. The frosting should be soft but not runny. Spread the frosting generously over your cooled cake. Top with blueberries and enjoy!