Vertical Cake (Lemon & Blueberry)

The method's theirs. Go give them the click.

Ingredients

all-purpose flour for dusting pan and confectioners’ sugar for dusting baked cake
4 large eggs, at room temperature
3/4 cup (150g) granulated sugar
1 and 1/2 teaspoons pure vanilla extract
2 Tablespoons (30ml) vegetable oil
1 cup (125g) all-purpose flour (spooned & leveled)
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon cornstarch
2 teaspoons warm water
1 cup (140g) fresh or frozen blueberries
1 Tablespoon lemon juice
1 Tablespoon granulated sugar
1 and 1/2 cups (360ml) heavy cream
3 Tablespoons (20g) confectioners’ sugar
1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
4 ounces (113g) full-fat brick cream cheese, softened to room temperature
3 cups (360g) confectioners’ sugar
2 Tablespoons (30ml) lemon juice
1/2 teaspoon pure vanilla extract
optional: fresh blueberries for garnish

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