Lemon Layer Cake With Curd And Blueberries

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   Cake:

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   1. Preheat oven to 350u00b0 F. Coat two 8-by-1 1/2-inch round cake pans with cooking spray. Line bottoms with parchment. Spray parchment; set aside.

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   2. Sift together flour, baking powder, & salt into a medium bowl; set aside. Whisk together 1/4 cup sugar, milk, oil, vanilla, lemon zest, & lemon juice in a large bowl; set aside.

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   3. Put egg whites in the bowl of an electric mixer fitted with whisk attachment. Beat on medium speed until foamy. Raise speed to medium-high. Gradually add remaining 1/4 cup plus 2 tablespoons sugar, beating until stiff peaks form.

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   4. Add half of the flour mixture to the milk mixture; whisk until smooth. Fold in remaining flour mixture in 3 batches, alternating with the egg white mixture. Divide batter among prepared pans. Bake, rotating pans halfway through, until a cake tester inserted into centers comes out clean, about 18 minutes. Let cool on a wire rack for 10 minutes. Turn out cakes onto rack. Remove parchment; reinvert. Let cool completely.

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   Lemon curd:

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   5. Make the lemon curd: Put egg yolks into a medium heatproof bowl; set aside. Whisk together lemon zest, sugar, cornstarch, & salt in a medium saucepan. Add 1 1/2 cups water & the lemon juice; whisk until sugar & cornstarch have dissolved. Bring to a boil over medium-high heat, whisking constantly. Cook 2 minutes. Reduce heat to medium-low; gradually whisk one-third of the lemon mixture into the reserved egg yolks. Pour mixture into pan. Cook over medium heat, stirring constantly, 2 1/2 minutes.

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   6. Remove from heat. Stir in vanilla. Pour into a bowl; place plastic wrap directly on surface. Refrigerate until firm & cold, at least 1 hour (up to 1 day).

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   Finish:

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    7. Fold blueberries into curd; set aside. Trim top & bottom of one cake to be flat. Cut each cake in half horizontally. Set untrimmed bottom layer on a serving plate; spread with 1 cup curd. Repeat with trimmed halves for second & third layers. Top with untrimmed top layer. Dust with confectioners' sugar.

* Per serving · 4 servings · Values may vary.