I never thought a simple BLUEBERRY CAKE could be THIS good! 

This simple blueberry cake is easy to put together, has the most moist and tender crumb and is dotted with heaps of juicy blueberries throughout. Its packed with so much flavor and is the perfect no-fuss dessert!
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🔹INGREDIENTS:
▢1¾ cups (210 g) all purpose flour
▢¼ cup (30 g) cornstarch
▢2½ tsp baking powder
▢½ tsp salt - omit if using salted butter
▢½ cup (113 g) unsalted butter - room temperature
▢¼ cup (52 g) unflavored vegetable oil - I use canola oil
▢1¼ cups (250 g) white granulated sugar
▢1½ tbsp lemon zest - about 1 and 1/2 lemons zested
▢2 large eggs - room temperature
▢⅔ cup (165 g) yoghurt - unflavored and unsweetened, regular and Greek will both work (though I prefer to use regular).
▢3 tbsp (40 g) lemon juice - freshly squeezed
▢1 tsp vanilla essence/extract
▢2 cups (330 g) fresh blueberries (divided in half) - Coat one half of the blueberries in 1 tbsp of flour and leave the rest as is.
▢Powdered sugar - for dusting on top
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