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1
Heat oven to 350F.
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2
Grease and flour 2 (9-inch) round cake pans; set aside.
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3
Combine flour, baking powder and salt in bowl; set aside.
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4
Place blueberries into another bowl.
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5
Add 1 tablespoon flour mixture; toss lightly.
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6
Set aside.
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7
Combine 2 cups sugar and 1 cup butter in another bowl; beat at medium speed until well mixed.
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8
Add 4 eggs, 2 teaspoons vanilla and 1 teaspoon lemon zest; beat at high speed until well mixed.
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9
Add remaining flour mixture alternately with milk, beating at low speed after each addition.
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10
Gently stir in coated blueberries.
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11
Spread batter evenly into prepared pans.
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12
Bake 35-40 minutes or until toothpick inserted in center comes out clean.
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13
Cool 10 minutes in pans; remove to cooling racks.
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14
Cool completely.
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15
Cut each cake in half horizontally making 2 layers each; set aside.
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16
Place whole egg and yolk into bowl; beat with fork.
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17
Set aside.
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18
Combine 1/3 cup sugar, 1/4 cup lemon juice and 1 teaspoon lemon zest in 1-quart saucepan.
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19
Cook over medium heat, stirring constantly, 3-4 minutes or until mixture comes to a boil and is slightly thickened and bubbly.
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20
Remove from heat.
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21
Whisk small amount of lemon mixture into beaten eggs.
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22
Repeat until half of lemon mixture is combined with yolks.
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23
Add egg mixture into saucepan.
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24
Cook over medium heat, stirring constantly, 3-4 minutes or until mixture reaches 165F and is thickened.
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25
Remove from heat.
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26
Add butter pieces; whisk until butter is melted.
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27
Refrigerate.
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28
Combine cream cheese, 1/3 cup sugar and 1 teaspoon vanilla in bowl.
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29
Beat at medium speed until creamy.
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30
Add whipping cream, beating until stiff peaks form.
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31
Gently stir in chopped blueberry.
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32
Reserve 1 cup frosting by placing into resealable plastic food bag.
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33
Cut off small corner of bag.
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34
Place 1 cake layer, cut-side up onto cake plate.
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35
Pipe around edge using 1/3 reserved frosting.
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36
Spread half of lemon curd over cake, staying within piped border.
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37
Place second cake layer on top, cut-side down.
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38
Top with 1 cup frosting.
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39
Repeat layering with reserved frosting, curd and cake layers.
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40
Frost cake with remaining frosting.
