Step 1

Grease two 9 inch cake pans and line the bottoms with parchment paper. Preheat oven to 325 degrees F.

Step 2

Sift together the all purpose flour, cake flour, baking soda, baking powder and salt. Set aside.

Step 3

In the bowl of an electric mixer beat together the butter, vegetable oil, vanilla extract and sugar well at high speed with whisk attachment until light and fluffy.

Step 4

Beat in the eggs, one at a time.

Step 5

Fold in the dry ingredients alternately with the buttermilk. I always add dry ingredients in three divisions and liquid ingredients in 2 divisions. It is very important to begin and end the additions with the dry ingredients. Do not over mix the batter. As soon as it has no lumps in the batter, pour into the two prepared 9 inch cake pans.

Step 6

Bake at 325 degrees F for 30-35 minutes or until a wooden toothpick inserted in the center comes out clean.

Step 7

Allow the cake to cool in the pans for 10 minutes before turning out onto wire racks to cool completely.

Step 8

Beat the whipping cream, vanilla extract and icing sugar to firm peaks.

Step 9

Fold to swirl in the blueberry jam.

Step 10

Frost the center and top of the cake with the Blueberry Fool. Top with additional jam to garnish if desired.