Individual Lemon Blueberry Trifles

For the lemon cake:
Butter a 9-inch cake pan. Preheat oven to 300ºF (150ºC).

In a small bowl, whisk together flour, baking powder, baking soda, and salt. In a large bowl, cream together butter and sugar. Add egg and beat well. Beat in vanilla and lemon extracts.

Add half of the dry ingredients to the wet ingredients and mix. Add buttermilk and beat. Add remaining dry ingredients and mix just until combined.

Pour batter into prepared pan, smooth it out, and bake in preheated oven until lightly browned and a toothpick inserted in the center comes out clean, about 30 minutes. Cool completely before making the trifles.

For the sweetened whipped cream:
In a medium bowl, whip the cream, vanilla, and syrup or sugar until medium-stiff peaks form.

To make the trifles:
Slice half of the cake into small cubes. Place a few of the cubes in the bottom of a half-pint (8-ounce) jam jar. Add a dollop or two of the whipped cream. Drop in a layer of blueberries. Spread a spoonful of lemon curd on top. Repeat the layers once more. Do the same with remaining jam jars.

Serve immediately or store, covered, in the refrigerator for a few hours.

Notes:
1. For homemade lemon curd, see the Food & Friends section of The Pioneer Woman.
2. Cake recipe adapted from my Triple Lemon Naked Layer Cake, which was adapted from Aimée Wimbush-Bourque of Simple Bites.