Served this cake last night for company and it was a big hit. My changes:
1) I added an extra egg yolk to lend itself to a moister cake. Be sure not to over-bake
2) I used frozen blueberries since the fresh berries I have access to have been sour.
3) I had some leftover lemon curd which I spread over the top layer and then topped with a glaze made with powdered sugar and heavy whipping cream - no lemon.
http://www.foodnetwork.com/recipes/food-network-kitchens/blueberry-almond-cake-with-lemon-curd.html
1) I added an extra egg yolk to lend itself to a moister cake. Be sure not to over-bake
2) I used frozen blueberries since the fresh berries I have access to have been sour.
3) I had some leftover lemon curd which I spread over the top layer and then topped with a glaze made with powdered sugar and heavy whipping cream - no lemon.
http://www.foodnetwork.com/recipes/food-network-kitchens/blueberry-almond-cake-with-lemon-curd.html