• 3 cups all-purpose flour (375g) • 1 ½ cups granulated sugar (300g) • 1 Tablespoon cornstarch • 2 teaspoons baking powder • ½ teaspoon baking soda • ½ teaspoon table salt • ½ cup unsalted butter softened and cut into 8 pieces (113g) • ½ cup canola or vegetable oil (120ml) • ¾ cup buttermilk (180ml) • 2 Tablespoons lemon zest  • ¼ cup lemon juice fresh-squeezed preferred (60ml) • 4 large eggs room temperature preferred • ½ teaspoon vanilla extract • 2 ½ cups blueberries (12 oz) • 1 batch lemon frosting or preferred frosting

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. The mixture will appear sandy in texture.

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.

Preheat oven to 350F and line three 8” round cake pans by lightly greasing and flouring the sides and lining the bottoms with parchment paper.

Evenly divide batter into prepared cake pans and 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 clean.

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.

Once cooled completely, decorate the cake using lemon frosting. Enjoy!