Step 1

Preheat oven to 180 °C (350°F) conventional (see note 2 if using a convection oven with a fan) and grease two 8 inch cake tins (I use my homemade cake release), lining the bottoms with parchment paper as well as this cake tends to stick to the bottom.

Step 2

Sift together flour, cornstarch, baking powder, baking soda and salt. Mix together using a whisk and set aside.

Step 3

In a large bowl add in butter, vegetable oil, sugar and lemon zest. Using a hand or stand mixer on a medium speed, cream together for 3 minutes until light and creamy.

Step 4

Add in the eggs one by one, mixing well in between addition.

Step 5

Add in milk, yoghurt and lemon juice. Mix until well combined. Now set your mixer aside as the remainder of the batter will be finished by hand.

Step 6

Add your pre-sifted dry ingredients to your wet mixture, and using a spatula, fold together until just combined. Do not overmix.

Step 7

To finish off, toss the blueberries in a tablespoon of flour (this will prevent them from sinking to the bottom of the cake layers) and then add the blueberries to the batter, discarding any left over flour, and fold them in with a spatula until just combined. Again try not to overmix it.

Step 8

Distribute the batter evenly into the two 8 inch cake tins. Try to distribute the blueberries evenly so that you have some on the top of the cake as well. Bake for 35-40 minutes or until a toothpick comes out clean.

Step 9

Once baked, allow the cake layers to cool in the cake tins for about 15-20 minutes, and then turn them out onto a wire rack to completely cool. Frost with the cream cheese buttercream.

Step 10

See the end of the blog post above for assembly instructions or watch the recipe video for a visual demonstration :)