Preheat your oven to 350°F (175°C) and prepare three 8-inch cake pans by greasing and lining them with parchment paper.

Sift together all-purpose flour, Dutch process cocoa powder, granulated sugar, baking powder, baking soda, and salt in a large mixing bowl.

Whisk together canola oil, large eggs, Lifeway Kefir, and vanilla extract, then incorporate hot water until fully blended.

Combine the wet and dry mixtures, folding gently without overmixing.

Divide the batter among the prepared pans and bake for 28–34 minutes.

Prepare blueberry puree by cooking blueberries and lemon juice until softened, then blend until smooth.

Beat unsalted butter until creamy, then add powdered sugar, lemon zest, and blueberry puree, finishing with heavy cream.

Make chocolate drip by heating heavy cream and pouring it over chocolate chips, stirring until smooth.

Assemble the cake by layering frosting between the cooled cake layers, then coat the outside.

Drizzle the chocolate over the cake and decorate with fresh blueberries and blackberries.