For the Cakes:

• 1 pint blueberries
• 1 cup sugar, divided
• 2 whole eggs, plus 3 egg yolks
• 1 teaspoon vanilla
• Salt
• 1¼ cups all-purpose flour, sifted, plus extra
• 3 tablespoons cold unsalted butter, cut into small pieces, plus extra
• Zest of ½ lemon

For the Lemon Cream:

• 1 whole egg, plus 3 egg yolks
• ½ cup sugar
• 4 tablespoons unsalted butter
• ⅓ cup fresh lemon juice
• Zest of ½ lemon

Preheat the oven to 350°F.

Prepare the cakes: In a bowl, toss the blueberries with ¾ cup of sugar. Roughly crush the blueberries with a fork, and set them aside. In a double boiler over medium-high heat, combine the whole eggs and yolks, vanilla, the remaining ¼ cup of sugar and a pinch of salt. Beat on slow speed with a hand mixer until the mixture becomes fluffy and light in color. Remove from the heat, and using a wooden spoon, carefully stir in the flour, butter, lemon zest and the blueberry-sugar mixture. Pour into 6 small buttered and floured round cake pans, and bake in the oven for 25 minutes.

Meanwhile, prepare the lemon cream: In a double boiler over medium-high heat, combine the whole egg and yolks, sugar, butter and lemon juice. Stir with a wooden spoon to form a velvety, creamy mixture. Remove from the heat, stir in the lemon zest, and set aside. Remove the cakes from the oven, and set aside to cool. Unmold and serve with the lemon cream on the side.