In a medium saucepan, combine the pints of blueberries, packed brown sugar,and lemon juice. Mix until berries are evenly coated and simmer on medium heatuntil blueberries are soft.

In a small bowl, mix together the water and cornstarch. Add into your blueberry mixture.

Preheat your oven to 350 degrees F.

In a medium bowl, combine flour, salt, and baking powder and mix untilincorporated. Set aside.

In a stand mixer, beat butter, sugar, and oil together until creamy and smooth.(about 3-4 minutes) Add in the eggs and beat until smooth and incorporated.

In a measuring cup, mix together your milk and your lemon juice. Alternate between adding mix/lemon mixture and dry ingredients into your butter mixture.Add vanilla and beat cake batter until smooth.

Separate the batter into two 8-inch greased cake tins and bake for 30 minutes or until the cake tester comes out clean. Allow cake to cool on a wire rack.

Using a stand mixer, beat cream cheese and butter in a large mixing bowl until smooth and creamy.

Add in powdered sugar, one cup at a time, and mix until smooth.

First, cut each layer of cake horizontally, so you will end up with four thin layers.

Place your first layer on a cake stand, then scoop frosting onto the layer. Using an offset spatula, smooth the frosting over the layer, making sure to bring thefrosting up high around the edges. This will act as a barrier to your blueberryfilling.

Scoop a healthy portion of blueberry filling onto the center of your frosted layer,and spread until it reaches the frosting barrier.

Repeat for the next two layers.

For your last layer, spread the remainder of your frosting smoothly across thetime. Garnish with lemon slices and fresh flowers.

Serve and enjoy!