A from-scratch blueberry poke cake upgrades a retro classic

Name: A from-scratch blueberry poke cake upgrades a retro classic
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 8 baking projects to release your inner star baker; For the blueberry puree; 3 cups (420 grams) fresh or frozen blueberries, plus a handful of fresh for decorating, if desired; 3/4 cup (180 milliliters) water; 1/2 cup (100 grams) granulated sugar; 1 tablespoon cornstarch; 1/8 teaspoon fine salt; 2 teaspoons fresh lemon juice; Cooking spray or softened butter, for greasing the pan; 1 2/3 cups (333 grams) granulated sugar; 1/2 cup (120 milliliters) vegetable oil; 1/2 cup (4 ounces/113 grams) unsalted butter, melted and slightly cooled; 1 tablespoon vanilla extract; 2 large eggs, at room temperature; 1 large egg yolk, at room temperature; 1 3/4 cups (420 milliliters) buttermilk, at room temperature; 2 teaspoons baking powder; 3/4 teaspoon baking soda; 1 teaspoon fine salt; 2 2/3 cups (308 grams) cake flour; 2 cups (480 milliliters) heavy cream; 3 tablespoons confectioners’ sugar; 2 teaspoons vanilla extract