How to Make It
Make the Cake: Preheat oven to 350°F. Grease and line a 9-inch cake pan with parchment paper. In a small bowl, mix together flour and lemon zest until fully incorporated into flour. Set aside.
In a stand mixer, beat together egg yolks and 1/2 cup sugar until fluffy and pale yellow, about 3 minutes. Add grapeseed oil and lemon juice and continue to whip until completely combined, about 3 minutes. Add flour and beat until just combined, about 1 minute. Pour into a large mixing bowl. Clean both the mixer’s bowl and the whip attachment with soap and water, and dry thoroughly.
Place egg whites in clean and dry bowl of stand mixer with salt and beat until foamy, about 1 minute. Add 1/4 cup of sugar and whip on medium-high until soft peaks form, about 4 minutes. Fold whipped egg whites into egg yolk mixture in thirds, waiting until each addition is incorporated before adding the next. Pour batter into prepared cake pan and sprinkle remaining 1 1/2 Tbsp. sugar over surface of cake batter.
Bake until a toothpick inserted in the center comes out clean, 30-35 minutes. Allow to cool completely before cutting in half horizontally using a long serrated knife.
Make Blueberry Compote: Combine berries, sugar, and lemon juice in a small saucepan and cook over medium heat until berries have completely broken down and the liquid becomes a thick syrup. Set aside to cool to room temperature before assembling.
Make the Cream: Beat the whipping cream, powdered sugar, and lemon zest until soft peaks form. Add Greek yogurt and beat until the cream reaches stiff peaks.
Assemble Cake: Place the bottom half of the cake layer on a serving platter. Pour the blueberry compote in the center of the cake and spread almost to the edges. Put the whipped cream in a piping bag and pipe large dots around the perimeter of the first layer, surrounding the blueberry compote with a ring of dots. Place the second half of the layer on top. Pipe dots all over the top surface of the cake and garnish with fresh blueberries and candied lemon peel.