Lemon Layer Cake With Curd And Blueberries

• Cake:
• Vegetable oil cooking spray
• 1 1/2 cups cake flour (not self-rising), sifted
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup plus 2 tablespoons granulated sugar
• 1/2 cup skim milk
• 1/3 cup canola oil
• 1 1/2 teaspoons pure vanilla extract
• Finely grated zest of 1 lemon, plus 1 teaspoon fresh lemon juice
• 4 large egg whites, room temperature
• 1 tablespoon confectioners' sugar
• Lemon curd:
• 4 large egg yolks, lightly beaten
• Finely grated zest of 1/2 lemon, plus 1/2 cup fresh lemon juice
• 1 1/3 cups granulated sugar
• 1/3 cup cornstarch
• Pinch of salt
• 1 teaspoon pure vanilla extract
• 1 1/3 cups blueberries, lightly crushed

1. Cake:
2. 1. Preheat oven to 350u0b0 F. Coat two 8-by-1 1/2-inch round cake pans with cooking spray. Line bottoms with parchment. Spray parchment; set aside.
3. 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.
4. 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.
5. 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.
6. Lemon curd:
7. 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.
8. 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).
9. Finish:
10. 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.

vegetable oil cooking spray, cake flour, baking powder, salt, granulated sugar, milk, canola oil, vanilla, lemon, egg whites, sugar, lemon curd, egg yolks, lemon, sugar, cornstarch, salt, vanilla, blueberries

Taken from www.epicurious.com/recipes/member/views/lemon-layer-cake-with-curd-and-blueberries-50079454 (may not work)