1. Preheat oven to 350 degrees F. Grease three 8-inch round cake pans. Line with parchment paper, then butter/spray with cooking spray.
2. In the bowl of a stand mixer (or use a hand-held mixer) beat together the canola oil, yogurt, eggs, sugar, vanilla, and buttermilk. Add the flour, baking soda, baking powder, and salt and mix until just combined.
3. Pour the batter among the
3 cake pans; then gently swirl in the blueberry jam, leaving large streaks and not fully incorporating the jam. Bake for 28-30 minutes, until the tops are just set and no longer wiggly in the center. Remove and let cool for five minutes, then run a knife around the edges of the pan and turn the cakes out onto a cooling rack. Let the cakes cool completely before assembling.
4. Make this the day before. To make the chamomile cream. Add 1 cup cream to a small saucepan and bring to a simmer, but do not boil, simmer 1 minute and remove from the heat. Add the tea bags, cover, and steep for 10-15 minutes. Remove the tea bag and place the cream in the fridge to chill completely. Be sure to measure cream again and add if needed for 2 full cups of cream. Next day, beat the cream cheese in a stand mixer until fluffy, add the chilled chamomile cream and the remaining 1 cup of cream and whip until stiff peaks form. Stir in the powdered sugar. Keep stored in the fridge.
5. To assemble, place one cake layer on a serving plate or cake stand and drizzle lightly with honey. Spread 1/3 of the chamomile cream over the cake and add a handful of fresh blueberries Repeat with the remaining 2 cake layers. Be careful not to overfill your layers with fruit or the cake will be hard to slice. Serve or store in the fridge for up to 1 day. If desired, decorate the cake with chamomile flowers.