Preparation

• Preheat oven to 350F and line three 8” round cake pans by lightly but thoroughly greasing and flouring the sides and lining the bottoms with parchment paper. Set aside.
• In a large bowl, whisk together flour, sugar, cornstarch, baking powder, baking soda, and salt.
• Using an electric mixer, add softened butter, one tablespoon at a time, adding the next tablespoon only after the first is combined.
• While mixing on low-speed, slowly drizzle in oil.
• In a separate bowl or large measuring cup, whisk together buttermilk, lemon zest, lemon juice, eggs, and vanilla extract until combined.
• With mixer on low-speed, slowly drizzle in the buttermilk mixture until the batter is smooth and completely combined.
• Use a spatula to stir in blueberries.
• Evenly divide batter into prepared cake pans and transfer to 350F oven. Bake for 30 minutes or until the surface of the cake springs back to the touch and a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
• Allow cakes to cool in cake pans for 10-15 minutes before running a knife around the edge of the pan to loosen cakes and carefully inverting onto a cooling rack to cool completely before decorating.
• Once cooled completely, decorate the cake using lemon frosting (or preferred frosting).