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1
Preheat oven to 350F.
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2
Spray two 9 inch round cake pan with vegetable cooking spray.
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3
Line the bottoms with parchment paper and spray the paper.
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4
Prepare the cake.
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5
In a bowl, sift together the flour, baking powder, and salt; set aside.
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6
In a medium saucepan, heat milk and butter over medium
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7
In a large bowl, use an electric mixer on high speed to beat the eggs and sugar until fluffy, thick, and lightened in color, about 2 minutes.
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8
Mix in the lemon zest and vanilla.
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9
On low speed, mix in flour mixture to blend.
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10
Slowly add hot milk mixture, mixing on low speed until batter is smooth and blended.
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11
Pour batter into prepared pans, dividing it evenly.
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12
Bake for 20 to 25 minutes, until a toothpick inserted in the center comes out clean.
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13
Cool pans on a wire rack for 10 minutes, then run a knife around the edges of the cakes to loosen.
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14
Invert each onto a wire rack.
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15
Discard the paper liners.
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16
Turn the cakes right side up to cool completely, about 1 hour.
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17
When cakes are cool, prepare the topping.
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18
In a large bowl, beat the cream, confectioners' sugar, and vanilla, using an electric mixer on high speed, until firm peaks form, about 6 to 10 minutes.
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19
Be careful not to overbeat.
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20
Put 2 cups of the topping in a medium bowl and fold in 1 cup of the blueberries.
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21
Place one cake layer on a serving plate.
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22
Tuck waxed paper strips an inch or so under the bottom of the cake all the way around to keep the plate clean.
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23
Leaving a 1/2 inch uncovered around the edge, spread the blueberry toppingover the top of the cake layer.
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24
Carefully place second cake layer over filling.
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25
Spread remaining plain topping over the top and sides of cake.
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26
Arrange remaining 11/2 cups of blueberries on top of the cake.
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27
Gently pull out and discard the paper strips.
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28
To make it easier to slice, chill cake at least 30 minutes.
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29
Use a large sharp knifeto cut the cake, then serve cold.
