• Preheat oven to 350°F (180°C). Spray an 8-inch round cake pan with baking spray with flour; line bottom of pan with parchment paper.
• In a large mixing bowl, combine lemon zest and sugar and press together with a spatula or wooden spoon until mixture is well combined.
  2 tablespoon lemon zest, 1 cup granulated sugar
• Add eggs, oil, and vanilla and whisk well until smooth and thickened. Add lemon juice and sour cream, and mix well until smooth.
  2 large eggs, 1 teaspoon pure vanilla extract, 5 tablespoon vegetable oil, ½ cup full-fat sour cream
• In a separate bowl, whisk together cake flour, baking powder, baking soda, and salt. Add in blueberries and toss to coat with flour mixture.
  1 ⅔ cups cake flour, 1 ¼ teaspoons baking powder, ¼ teaspoon baking soda, ½ teaspoon salt, 1 ½ cup fresh blueberries, 2 tablespoon fresh lemon juice
• Gradually fold dry ingredients into wet ingredients until just barely combined. Pour into prepared pan and bake in preheated oven for 35 minutes or until a toothpick in the center of the cake comes out clean.
• Let cool on a wire rack. Once cake is fully cooled, start on your frosting.

Mascarpone Frosting

• In a large bowl with a hand mixer or in the bowl of a stand mixer, whip cold mascarpone cheese with powdered sugar, a pinch of salt, and vanilla until smooth.
  12 oz mascarpone cheese, 2 teaspoon pure vanilla extract, 1 ¼ cup powdered sugar, Pinch salt
• Add cold whipped cream and until your mixture reaches stiff peaks (see video for example). Swirl all over top of cooled cake. Swirl on lemon curd and blueberry jam and top with fresh berries and lemon slices.
  1 ½ cup heavy whipping cream, lemon curd, blueberry filling, fresh blueberries, and fresh lemon slices