Lemon Blueberry Mascarpone Cake

Prep: Preheat oven to 350℉
Line a 9 inch springform pan with parchment paper and set aside.
Add 1 tablespoon of flour to the blueberries and toss until they're all coated, set aside.
Mix Dry Ingredients: Combine flour, salt and baking powder and whisk until combined.
1½ cups (180g) All Purpose Flour , 1¼ tsp Baking powder, ½ tsp Salt
Infuse the Sugar: In a large bowl, combine the sugar and the lemon zest, and using your fingers, rub them together. This helps bring out the oils in the zest, which yields more flavor.
1 cups (200g) granulated sugar, zest of 2 large lemons
Cream: Add the softened butter to the infused sugar and cream using a stand mixer or handheld mixer, for about 3 minutes until completely smooth.
¼ cup (56g) unsalted butter, softened
Combine Wet Ingredients: To the sugar/butter, add one egg at a time, making sure to mix well between addition. Then drizzle in the oil and continue mixing. Add the lemon juice and sour cream and mix until all is incorporated.
2 large eggs + 1 egg yolk, ¼ cup Neutral oil, ¼ cup lemon juice, ½ cup (130g) sour cream
Add the Dry Ingredients: To the wet batter, add the dry ingredients and mix until all is incorporated. Don't over mix. Fold in the blueberries using a spatula.
1 cup Frozen blueberries (do not thaw)
Pour & Bake: Pour into the prepared pan and bake for 40-45 minutes until a toothpick comes out clean.
Let the cake cool completely before frosting.

In a large bowl, add cold heavy cream, cold mascarpone cheese, powdered sugar, lemon zest, and vanilla extract and beat using a stand mixer or a handheld mixer. Start off beating on low until the heavy cream starts to thicken, then speed it up on high until it forms stiff peaks. Once reached stiff peaks, stop mixing. Don't over mix.
1 cup Heavy whipping cream, cold, 8 oz. Mascarpone cheese, cold, ⅓ cup Powdered sugar, 1 tsp Vanilla extract, zest of 1 large lemon
Top the cake with the Mascarpone Whipped Cream, blueberries, and lemon slices.
Store cake in fridge for 3-5 days. Allow to come to sit at room temperature for 20 minutes before eating.