Preheat your heat the oven to 300°f.

Combine the sugars, flour, baking powder, cinnamon and salt in the bowl of a stand mixer fitted with the paddle attachment and mix on low speed until well combined.

Add the oil and vanilla and paddle again to distribute. The wet ingredients will act as glue to help the dry ingredients form small clusters. Continue to mixing until that happens.

Bake for 15 to 20 minutes at 300°f.

Let the crumbs cool completely before using in a recipe. Store in an airtight container, the crumbs will keep fresh for 1 week at room temperature or 1 month in the fridge or freezer.

In a medium size bowl, sift the cake flour and baking powder. Set aside.

In the bowl of a stand mixer, fitted with the paddle attachment, beat the butter, canola oil, salt and sugar on high until fluffy and smooth, about 5 minutes.

Add orange zest, followed by the eggs and egg yolks, one at a time. Beat on medium until well incorporated.

Turn the mixer on low and add 1/3 of the flour mixture to the butter mixture and mix until fully incorporated. Then add half of the sour cream and blend well, followed by another 1/3 of the flour mixture, the second half of the sour cream and lastly, add the remaining flour mixture and mix until incorporated.

Add the clear vanilla extract and butter extract and beat on low until incorporated. Scrape down the sides of the bowl and mix on low for another 30 seconds. Dust the blueberries in a little flour and then add to the batter. Carefully fold in the blueberries.

Remove cakes from the oven and let cool in pans for 10 minutes before inverting onto cooling racks.

Once completely cooled, wrap in plastic wrap and place in the freezer or refrigerator to chill before frosting.

In a stand mixer fitted with a paddle attachment, cream the butter on medium-high speed for about two minutes.

With the mixer on low speed, slowly add the sifted powdered sugar until incorporated. Scrape down the sides of the bowl and continue to mix for another minute.

Add the blueberry emulsion, salt and heavy cream (one tablespoon at a time). Once the cream is incorporated, increase the speed to medium-high and beat the frosting for five minutes. It should get lighter in texture and color.

Use a spoon to mix the frosting by hand, which will push out the air pockets created by the electric mixer.

Place the first cake layer, top side up (crumb side up), on a cake board or cake plate. Using an offset icing spatula, evenly spread about one cup of frosting over the cake. 

Sprinkle about 1/3 of the crumble on the frosting.

Gently place the second cake layer on top of the frosting and crumble and repeat steps 1 and 2.

Place the final cake layer top side down on the second layer of frosting and crumble.

Apply a thin layer of frosting around the entire cake and then freeze the cake for another 10 minutes to set the crumb coat.

After the crumbs are locked in, continue to frost and decorate the cake.