1. To make the Jam: To a large pot over high heat add 3 cups of blueberries, 1/4 cup white sugar, and 1 Tbsp lemon juice. Bring the mixture to a boil. Once boiling, mash the blueberries with a fork or potato masher. Let that cook for about 10 minutes or until the jam has reduced and thickened. Let the jam cool completely before using it in the cake.

2. In a medium-sized bowl, add 2/3 cups vegetable oil, 1/4 cup + 1 Tbsp. greek yogurt, 2 large eggs, 2/3 cups + 2 Tbsp. white sugar, and 1 Tbsp. vanilla extract. Beat that with a hand mixer until fully combined.

3. To that, add 2 cups all-purpose flour, 1 tsp. baking powder, 1/4 tsp. baking soda, and 3/4 tsp. salt. Continue beating that, and once fully combined, slowly add in 3/4 cup + 1 Tbsp. milk.

4. Pour the batter into a lined 8×8 inch baking pan, and evenly spoon in about 1/2 of the jam. Then swirl it in with a knife. Don’t over-swirl it! Now bake the cake at 350 degrees for 30-32 minutes, or until a toothpick inserted comes out clean. Let it cool completely, before frosting.

5. To make the Whipped Cream Cheese Frosting: In a large cream together 3 oz. cream cheese, 1/2 cup powdered sugar, and 1/4 tsp. vanilla extract. In a separate bowl whip 1 cup of heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until combined.

6. To assemble: To the cooled cake, add on the frosting and smooth it out. Now spoon on the jam, and swirl it in with a spatula. Top with blueberries!

7. Slice and enjoy!