1-Preheat oven to 350°F (175°C). Grease three 8-inch round cake pans, line with parchment paper rounds, and grease parchment to prevent sticking.

2-Beat butter until creamy, then add granulated and brown sugars; beat until combined. Add oil and beat until light and creamy, followed by mixing in eggs and vanilla extract.

3-Whisk together flour, baking powder, baking soda, and salt. Add this dry mix to the wet ingredients and beat briefly, then mix in buttermilk, lemon zest, and lemon juice until everything combines smoothly.

4-Toss blueberries in 1 tablespoon flour, then gently fold them into the batter, being careful not to over-mix to keep the cake tender.

5-Divide the batter evenly among the prepared pans and bake for 22 26 minutes, or until a toothpick inserted comes out clean. Allow the cakes to cool completely before adding frosting.

6-For the frosting, beat cream cheese and butter until smooth. Add confectioners’ sugar, heavy cream, vanilla, and salt on low speed, then beat on high for 3 minutes until fluffy.

7-Level the cake layers, apply frosting between layers and on the outside, and decorate as desired with blueberries, lemon zest, or lemon slices. Chill the cake for 45 minutes before slicing, and store it refrigerated for up to 5 days.