Preheat your oven to 350°F (177°C). Prepare three 8-inch round cake pans by greasing them and lining the bottoms with parchment paper.

In a mixing bowl, beat the softened butter on high speed until smooth and creamy, which should take about a minute.

Gradually add the granulated and brown sugars, beating for about two minutes until well combined.

Add the oil to the mixture, continuing to beat until light and creamy, approximately 3 more minutes.

Incorporate the eggs and vanilla extract into the mix, beating on medium speed until everything is blended.

In another bowl, combine the flour, baking powder, baking soda, and salt. Gradually add these dry ingredients to the wet mix, beating on low.

Add buttermilk, lemon zest, and lemon juice, mixing until just combined.

Toss the fresh blueberries with 1 tablespoon of flour, then gently fold them into the batter.

Divide the batter evenly between the prepared cake pans and bake for about 22-26 minutes, or until a toothpick inserted comes out clean.

Once baked, allow the cakes to cool in the pans before transferring them to a wire rack to cool completely.

For the frosting, beat cream cheese and butter together until smooth.

Gradually add confectioners' sugar, heavy cream, vanilla extract, and salt, mixing until fluffy.

Level the tops of each cake layer if necessary, then assemble the cake on your stand by spreading frosting between each layer and around the sides.

Chill for at least 45 minutes before slicing.

Enjoy this stunning cake with more blueberries for decoration!