Blueberry Cake with Lemon Meringue Frosting

Preheat oven to 375F. Grease three 9-inch cake pans and line bottoms with parchment paper.

Into a large bowl, sift 2 1/2 cups flour, baking powder, baking soda and salt. Mix well and set aside.

In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add eggs until just blended.

With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk and vanilla extract, mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.

Toss blueberries with a tablespoon flour. Gently fold blueberries into the cake batter.

Divide batter evenly among prepared pans. Transfer pans to oven and bake for 40 to 45 minutes. Transfer pans to wire racks for 5 minutes, remove cakes from pans and let cool completely.

To prepare the buttercream, put egg whites and sugar in a heatproof mixing bowl over a pot of simmering water. Use an electric hand mixer to beat constantly until the sugar has completely dissolved and the egg whites are hot. Remove from heat.

With whisk attachment, continue whipping the mixture in a standing mixer until thick, glossy, and cool.

Switch over to the paddle attachment. While mixing on medium speed, continuously add softened butter in chunks until incorporated, and mix until it has reached a silky smooth texture. If it curdles, keep mixing and it will come back to smooth. Add vanilla and salt, mix well.

Right before frosting the cake, add the food coloring and lemon juice into the buttercream and beat for another 10 seconds, or until the colors are evenly distributed.

To assemble the cake, place one cake layer on your serving plate and spread with 1/4 cup of the buttercream. Place another cake layer on top, and gently press down a little bit. Spread with another 1/4 cup of the buttercream. Place the last layer of cake on top, smear the remaining buttercream on the top and sides of the cake.

Cover and refrigerate the cake. Leave out in room temperature for at least an hour prior to serving.