Moist Lemon Blueberry Cake With Lemon Cream Cheese Frosting

Ingredients

• 8 ounces buttermilk (slightly warmed)
• 3 ounces vegetable oil
• 3 large eggs (slightly warmed)
• 2 Tablespoons lemon zest
• 2 Tablespooms fresh lemon juice
• 2 teaspoons lemon extract
• 12 ounces cake flour
• 11 ounces granulated sugar
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 8 ounces unsalted butter (softened but not melted)
• 2 Tablespoons AP Flour (for dusting blueberries)
• 3 cups blueberries (You can use frozen but don't thaw them)
• 16 ounces cream cheese (softened)
• 1 teaspoon lemon extract
• 32 ounes powdered sugar (sifted)