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For the lemon cake:
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Butter a 9-inch cake pan. Preheat oven to 300u00b0F (150u00b0C).
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In a small bowl, whisk together flour, baking powder, baking soda, and salt. In a large bowl, cream together butter and sugar. Add egg and beat well. Beat in vanilla and lemon extracts.
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Add half of the dry ingredients to the wet ingredients and mix. Add buttermilk and beat. Add remaining dry ingredients and mix just until combined.
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Pour batter into prepared pan, smooth it out, and bake in preheated oven until lightly browned and a toothpick inserted in the center comes out clean, about 30 minutes. Cool completely before making the trifles.
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For the sweetened whipped cream:
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In a medium bowl, whip the cream, vanilla, and syrup or sugar until medium-stiff peaks form.
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To make the trifles:
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Slice half of the cake into small cubes. Place a few of the cubes in the bottom of a half-pint (8-ounce) jam jar. Add a dollop or two of the whipped cream. Drop in a layer of blueberries. Spread a spoonful of lemon curd on top. Repeat the layers once more. Do the same with remaining jam jars.
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Serve immediately or store, covered, in the refrigerator for a few hours.
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Notes:
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1. For homemade lemon curd, see the Food & Friends section of The Pioneer Woman.
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2. Cake recipe adapted from my Triple Lemon Naked Layer Cake, which was adapted from Aimee Wimbush-Bourque of Simple Bites.
