Cake:

1. Prepare a 24 cm cake pan, grease with butter or non-stick spray, and dust with flour.
2. Beat sugar, butter, and lemon zest until fluffy.
3. Gradually add oil, mixing well.
4. Add the eggs one at a time, mixing after each addition.
5. Add the flour, baking powder, and salt, mixing until combined.
6. Pour in the milk, mix well, then fold in the fresh blueberries.
7. Pour the batter into the prepared pan and bake at 160°C for 20 minutes.
8. Lower the temperature to 140°C and bake for another 40 minutes.
9. Once baked, remove from the oven and pan, then let cool completely.

Cheese Cream:

1. Whip Prochiz Spready until smooth.
2. Add whipped cream powder and cold milk, then beat until fluffy.
3. Transfer to a piping bag, ready to use.

Assembly:

1. Spread the cheese cream over the cooled cake, then decorate as desired.
2. The cake is ready to serve.