Preheat the oven to 350ºF. Prep a 9 x 9 baking pan by generously spraying with cooking spray.

Using the paddle attachment of a stand mixer, cream the softened butter, sugar, baking soda, and salt together on high speed until light and fluffy, about 5 minutes. Be sure to scrape down the sides and bottom of the mixing bowl halfway through mixing to prevent any lumps from forming.

Reduce the mixer to slow speed and add the egg yolks one at a time, mixing well after each addition, followed by the vanilla.

Alternatively the cake flour and milk by adding one third of the cake flour, followed by one third of the milk. Mix each addition until it is roughly incorporated before adding the next. Be careful not to over mix the batter.

Pour the cake batter into the prepared cake pan. Bake at 350ºF for 25 minutes until the top is golden brown and a toothpick inserted into the center comes out clean, or it reaches 210ºF.

Once the cake has cooled for about 5 minutes, poke holes evenly across the cake for the filling.

While the cake is baking, start on the blueberry compote by adding 1 cup of the blueberries, sugar, water, and lemon juice into a large sauce pan. Cook on low-medium heat for 10 minutes, stirring constantly.

Add the remaining blueberries and cook for another 8 minutes, stirring constantly.

Remove from the heat and allow to cool for about 5 minutes before pouring over the cake.

Place the cake in the fridge to completely cool while you make the Lemon Crème Fraîche.

Once you've finished the blueberry compote, get started on the Cinnamon Graham Cracker Crumble by adding the crushed graham crackers, sugar, and salt into a large mixing bowl. Mix until all of the ingredients are evenly dispersed.

Add the melted butter and vanilla and mix until all of the crumbs are evenly coated.

Evenly pour the mixture on to a quarter sheet pan with parchment paper on the bottom.

Bake at 350ºF for 8 minutes, until the crumbs get crispy.

Remove from the oven and allow the crumbs to cool before breaking up into small chunks and crumbs for the topping.

Add the crème fraîche, sugar, lemon zest, and lemon juice into the mixing bowl of a stand mixer. Using the whisk attachment, whisk the ingredients together on high speed for 3-5 minutes, until stiff peaks begin to form.

Spread the whipped Lemon Crème Fraîche over the chilled Blueberry Compote layer of the cake.

Generously sprinkle the Cinnamon Graham Cracker Crumble on top of the Lemon Crème Fraîche before serving. Enjoy!