Step 1

Pre-heat oven to 350F (175C). Prepare two 6 inch cake pans with parchment paper and grease the sides.***

Step 2

In a small bowl, mix the dry ingredients together: flour, baking powder and salt.

Step 3

In a large bowl, whip softened butter until creamy, about 1 minuts, then add in the sugar and whip until pale and fluffy, another 3 minutes.

Step 4

Add the eggs, one at a time and mix between each addition. Then add in the buttermilk, vanilla extract and lemon juice and zest.

Step 5

Fold in the dry ingredients before folding in the frozen blueberries. Divide the batter between the two pans, it will be really thick.

Step 6

Bake until a toothpick comes out clean or with just a few moist crumbs, about 30-35 minutes. Cool completely on a wire rack.

Step 7

Make sure the bowl of your stand mixer, the balloon whip and a spatula are squeaky clean. Add egg whites, sugar and salt and give it a good mix with the spatula.

Step 8

Place on top of a small saucepan with simmering water (aka a double boiler), and let the mixture melt. Once the sugar crystals have melted, mix in the vanilla extract and place the bowl back into the stand mixer.

Step 9

While gradually increasing the speed, whip until soft peaks (the meringue tops will droop a little), somewhere between 5-10 minutes.

Step 10

To assemble the cake, place one on a cake stand and spread 1/2 cup lemon curd on top. Place the other cake on top of that before spreading the meringue all around the cake. You can torch it with a kitchen torch, if desired. Keeps for 3-4 days in a cake box in a cold room.