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1
Butter three 8-inch layer pans, line with waxed aper and butter again.
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2
In a big bowl, beat eggs until thickened.
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3
Beat in sugar, 2 TBSP at a time, until mixture is light and fluffy.
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4
Sift together flour an baking powder.
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5
Reserve.
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6
Beat cream, vanilla and salt in a chilled bowl to stiff peaks.
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7
Fold whipped cream mixture into egg mixture, alternating with flour mixture and nuts.
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8
Divide batter equally among pans.
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9
Sprinkle each layer with 1/3 cup blueberries.
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10
Bake at 350u00b0F for 30 to 35 minutes Cool in pans on rack for 5 minutes, then remove from pans and continue cooling on racks.
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11
Prepare Lemon Filling by beating butter, sugar, lemon juice and vanilla until light and fluffy.
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12
Beat in yolks, one at a time, until well combined.
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13
Invert 1 cake layer on a serving plate.
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14
Spread with half the lemon filling; add a second layer and spread with remaining filling.
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15
Top with last layer and sprinkle top of cake with confectioners sugar.
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16
Garnish with fresh blueberries and lemon leaves if desired.
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17
NOTE: filling contains raw egg yolks so do not serve to children or the elderly.
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18
If this makes you nervous, you may substitute cooked lemon curd, but it is not as nice.
