Make sure to start this first. It will need time to cool and set while the cake bakes.

In a small saucepan add blueberries and lemon juice. Bring to a simmer and cook for 5 minutes or until the mixture has come together.

Mash the blueberries then pour through a fine mesh strainer to remove the seeds.

Add 2 inches of water to a small sauce pan and bring to a boil.

To a medium heat safe bowl add the blueberry mixture, eggs, egg yolks, and sugar, and lemon juice. Whisk together and place on top of the saucepan, whisking constantly so you do not cook the eggs. Continue to whisk until the consistency becomes pudding-like (or reached 170-180 degrees F), about 10-15 minutes. Once this consistency is reached, remove from heat and add in butter. Whisk until melted, then cover with plastic wrap and place into the refrigerator set.

Preheat the oven to 325 degrees F.

Grease and flour 2 8-inch cake pans. Set aside.

Add lemon zest and sugar into a large bowl. Combine the lemon zest into the sugar with your hands for about 2-3 minutes, this helps the lemon flavor really get in there.

Add in room temperature butter and oil. Mix on medium speed for 4 minutes, scraping down the sides of the bowl halfway through.

Then add eggs, egg whites, sour cream, lemon extract, vanilla extract, and almond extract. Mix on low until fully incorporated prior to adding more.

In a small bowl combine flour, salt, baking soda, and baking powder.

Add half of the dry ingredients and mix to the wet mixture until just combined. Then add buttermilk and lemon juice until combined. Scrape down the sides of the bowl, and add the remainder of the dry ingredients and mix until combined.

Divide batter equally between the two pans and bake for 40-45 minutes. You know the cake is baked when a wooden skewer inserted into the center of the cake comes out.

Allow the cakes to cool in the pan for 10 minutes, then turn over onto a wire rack to cool completely.

While the cakes are cooling make the cream cheese frosting.

To a large bowl (I like to use my stand mixer for this) add the butter and cream cheese and beat on low speed for about 1-2 minutes or until the mixture begins to come together.

Then add in the powdered sugar, lemon juice, and vanilla extract. Mixing on low until the mixture comes together then turn up to medium and beat for 5-10 minutes. Until fluffy and smooth. Scraping the bowl a few times during the process.

Place one cake onto a cake stand. Add a boarder of cream cheese frosting to the edge of the cake and then add blueberry curd to the center. You will likely have extra curd, be careful to not eat it all by the spoonful. I saved a few tablespoons to frost the top and sides of the cake for a color pop.

Then place the second cake layer on top. Then add a thin layer of cream cheese frosting to the cake before placing in the refrigerator for 30 minutes. This crumb coat will help you get a clean frosting

Remove the cake from the refrigerator and finish frosting the cake. Once the exterior was how I liked it. I add a few spots of curd to the frosting and spread it for a fun pop of color.

Store in an airtight container in the refrigerator for up to 5 days. Before serving, let it sit at room temperature for about 1 hour for best texture.