Blueberry Layer Cake

Grease two 8-inch cake pans and line the bottoms with parchment circles.

Whisk together flour, salt and baking powder until thoroughly combined and set aside.

Crack eggs into the bowl of a stand mixer fitted with a whisk attachment. Beat the eggs on medium speed for 1 minute. With the mixer running, slowly stream the sugar in.

When the sugar is completely in, turn the speed to high and beat for about 7 minutes. The mixture should be light and fluffy.

Combine the milk and butter in a saucepan and gently heat until completely melted. Do not let it overheat or simmer. Set aside but do not let it cool off too much (do not do this ahead of time).

Add the flour mixture in three parts to the egg mixture just mixing until almost combined. If you still see flour, finish mixing by hand by folding the batter with a rubber spatula.

Add vanilla and oil to the milk-butter mixture and whisk to combine.

Remove two large spoonfuls of batter and add it to the milk-butter mixture and whisk to completely combine. This tempers your milk mixture so that it does not cook your egg mixture.

Pour the milk mixture into the rest of the egg mixture with the beaters running on low. Continue beating just 10-15 seconds more until combined.

Layer your batter into your pans, starting with vanilla, then blueberry, and ending with vanilla. Swirl the batter with a butter knife just a few times.

Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and leave in the pans for 15 minutes before inverting the cakes onto a cooling rack (tops down).

Slowly add milk, whisking to combine, and turn heat to medium-high. Bring the mixture to a simmer, whisking continuously until it is thick and pudding-like. Once simmering, cook for an additional minute.

Transfer to a heat-proof bowl. Cover with plastic wrap so that it is touching the surface without any air bubbles in between to prevent a skin from forming. Let cool in the refrigerator for a few hours or overnight. Alternatively, Spread the mixture onto a sheet pan (covered with plastic) and put it in the freezer for 30 minutes to cool it down faster. Ensure the mixture is completely cool, otherwise it will melt the butter.

Add softened butter to the bowl of a stand mixer fitted with a whisk attachment and mix on high until very light and fluffy, about 3 minutes.

In a separate bowl, whip cream cheese with a whisk or hand beater for a few seconds to get out any lumps. Add it to your butter and whip on high until incorporated.

Add the cooled flour mixture gradually, by the spoonful, while still beating. Incorporating the mixture slowly ensures a smoother consistency.

Add vanilla and salt, and mix until fully incorporated.

Place a large dollop of frosting on the cake and spread it on top of the cake to the edges, using the excess to frost the sides. Scrape off any excess with a metal offset spatula or bench scraper. This is your crumb coat that will seal in any crumbs.

Place the cake in the freezer for 10 minutes or fridge for 30 to set the crumb coat.

Then, pipe or spoon frosting all over the cake, smoothing out the top and sides with a metal offset spatula or bench scraper until you are satisfied with the look.

Use any remaining frosting to decorate and add fresh blueberries to garnish, if desired.

Cover the top with the remaining jam, if desired.