Blueberry lemon curd cake

I made this cake for my friend's BBQ. It didn't last long!  Instead of the lemon cream I used lemon curd and it was what made the cake. I got a little confused by this recipe and ended up reading it wrong and not baking enough cake to make all 4 layers, so I suggest doubling this recipe and baking it in two 9-inch pans, then cutting each one in 2 to yield 4 layers.

Blueberry Lemon Curd Cake
Adapted from Lu Lu's Sweet Secrets


Cake Ingredients: (makes 1/2 the cake- double this recipe for 2 cakes/ 4 layers once cut)

• 1 1/2 cups flour, sifted
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup plus 2 tablespoons granulated sugar
• 1/2 cup skim milk
• 1/3 cup canola oil
• 1 1/2 teaspoons pure vanilla extract
• Finely grated zest of 1 lemon
• 1 teaspoon fresh lemon juice
• 4 large egg whites, room temperature
• 2 cups fresh Blueberries

Lemon Curd Recipe Here

Whipped Cream Ingredients:

• 2 cups heavycream, cold
• 2 tablespoons powdered sugar
• 2 teaspoons pure vanilla extract

Method:

Preheat oven to 350 and grease two 9" cake pans.
Mix flour, b powder, and salt in small bowl, set aside.
Mix 1/4 cup of the sugar, milk, oil, vanilla, lemon juice, and zest in, bowl set aside.
In the bowl of a stand mixer beat egg whites until foamy then slowly add the remaining 1/4 cup plus 2 tbsp sugar, beat until the eggs hold stiff peaks.
Fold half the flour mixture into milk mixture, then fold in 1/3 of the egg whites, then more flour, then whites and flour two more times until all folded in.
Add blueberries and divide the batter between the 2 prepared pans.
Bake for 30 minutes and test the center with a toothpick.
Add addition time in 3 min intervals until toothpick comes out clean.

Make lemon curd while cake is baking.

Once cake layers are completely cool you can cut each in half horizontally and spread the cooled lemon curd between each layer.

Make the whipped cream by beating the cream until it starts to stiffen.
Add the 10x sugar and vanilla and beat until it is firm.

The whipped cream gets dumped on top of the cake and then with a long off-set knife grab some from the top and apply to the sides. It doesn't have to be perfectly smooth, leave it a little lumpy and rustic.