Buttermilk Chiffon Cakes with Blueberry Curd and Buttermilk Whipped Cream

Ingredients (25)

• For the Blueberry Curd:
• 1 cup blueberries,
• 1 cup granulated sugar
• 1/4 cup unsalted butter
• 3 large eggs
• 1/2 teaspoon lemon zest
• 1/4 teaspoon kosher salt
• 1/8 teaspoon pure almond extract
• For the Buttermilk Chiffon Cake:
• 7 large eggs
• 1 teaspoon cream of tartar
• 1 1/2 cups granulated sugar
• 1 1/2 teaspoons fresh lemon zest
• 2 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 3/4 teaspoon kosher salt
• 1/2 cup canola oil
• 3/4 cup buttermilk
• 2 teaspoons pure vanilla extract
• 1/2 teaspoon pure almond extract
• For the Buttermilk Whipped Cream:
• 1/2 cup heavy whipping cream
• 1/4 cup buttermilk
• 1 tablespoon granulated sugar
• 1 cup fresh blueberries