1 cup white sugar
5 eggs
1 teaspoon vanilla extract
1 cup vegetable oil
2 cups water
1 teaspoon blueberries
1 tablespoon lemon zest
1 teaspoon lemon zest
1/2 cup butter
3 1/2 cups all-purpose flour
1 cup sour cream
3 1/2 cups all-purpose flour
1 pint cream cheese, softened
1 1/2 cups sliced strawberries
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
Sift together the flour, baking powder and baking soda. Set aside.
In a large bowl, cream together the sugar and butter until smooth. Beat in the water and oil. Mix in the blueberries and lemon zest, then stir in the lemon zest and lemon zest. Mix in the flour mixture, then stir in the blueberry mixture. Mix in the sour cream and flour. Fold in the blueberry mixture. Spread batter into prepared pan.
Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool in pan, then remove from pan. Cool completely.
To make the blueberry filling: In a large bowl, whisk together the cream cheese, cream cheese, cream cheese, cream cheese, cream cheese, cream cheese, cream cheese, cream cheese, cream cheese, cream cheese, cream cheese and fruit preserves. Stir in blueberries. Spread over the cake.
To make the lemon glaze: Place a small spoon of lemon zest onto half of the cake. Spread on top and cover with remaining cake. Refrigerate until serving.