The Brightest and Freshest Lemon Blueberry Cake

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00:00 Introduction: The video begins with an overview of the lemon blueberry cake. 00:22 Preheat the oven to 350°F and line three 8‑inch round pans with parchment paper. 00:27 In a large bowl, whisk together flour, sugar, cornstarch, baking powder, baking soda, and salt. 00:49 Add softened butter, one tablespoon at a time, until the mixture looks sandy. 01:47 While mixing on low speed, slowly drizzle in oil. 02:24 Whisk buttermilk, lemon zest, lemon juice, eggs, and vanilla until combined. 04:23 With the mixer on low speed, slowly pour the buttermilk mixture into the dry batter until smooth. 04:43 Stir in blueberries with a spatula. 04:54 Divide batter evenly among the prepared pans and bake at 350°F for 30 minutes, checking for doneness. 06:17 Cool the cakes in the pans for 10–15 minutes, then invert onto a rack to cool completely. 06:37 Once cooled, frost the cake with lemon icing.