Moist Blueberry Cake with Zesty Lemon Frosting

In the bowl used for the flour, whisk together the sour cream, melted butter, oil, vanilla, and lemon zest until smooth.

Temper the sour cream mixture by adding about 1.5 cups of the egg batter into the sour cream bowl. Whisk until smooth, then slowly pour this mixture back into the main egg batter while the mixer is on the lowest speed.

Scrape down the sides and bottom of the bowl with a spatula. Give it a final 10-second mix on low speed to ensure the batter is thick and uniform. Gently fold in the flour-coated blueberries by hand.

Divide the batter evenly among the three prepared pans and smooth the surfaces. Scatter the reserved blueberries over the top of each cake.

Bake for 25 minutes or until the cakes are golden and a toothpick inserted into the center comes out clean. If baking on different shelves, rotate the pans halfway through.

Cool the cakes in their pans for 15 minutes, then turn them out onto wire racks. Peel off the parchment paper and let them cool completely upside down to help flatten any domes for easier layering.

To make the frosting: Beat the butter for 2 minutes until fluffy and pale. Add the cream cheese and beat for another 30 seconds until smooth. Gradually add the icing sugar on low speed, then beat on high for 2 minutes. Finally, mix in the vanilla and lemon juice.

Assemble the cake by frosting between the layers and over the top and sides. Garnish with extra blueberries, lemon slices, and edible flowers if desired.