For the Blueberry Lemon Cake

1. Preheat oven to 350°F.
2. Spray a 9-inch springform pan with non-stick baking spray, line with a parchment circle, then spray the parchment with non-stick baking spray.  Wrap a piece of aluminum foil around the bottom of the pan to keep any batter from leaking.  Set aside.
3. Place a pint and a half (3-cups) of blueberries in a medium bowl.  Toss with 1 tablespoon of the pancake mix until the blueberries are completely coated.  Set aside.
4. In a large mixing bowl, gently whisk together the remaining pancake mix, amond milk, lemon extract, vanilla extract, eggs and lemon zest until just combined.  The batter will be lumpy.  Do not mix until completely smooth, just until it’s slightly lumpy.
5. Fold the coated blueberries into the cake batter until they’re evenly distributed. 
6. Pour the cake batter into the prepared springform pan.
7. Evenly place the remaining cup of blueberries over the top of the cake, then sprinkle the Turbinado sugar over the top.
8. Bake for 90 minutes until a toothpick comes out clean from the center of the cake.
9. Allow to cool completely.

For the Lemon Curd

1. Prepare an ice bath large enough for a medium saucepan.  Set aside.
2. In a medium saucepan, whisk together the egg yolks, whole egg, sugar and lemon juice until combined.  Add in the plant based butter.
3. Whisking constantly, bring the contents of the saucepan to a boil over medium-high heat.  Cook for 3-5 minutes until the contents start to thicken.  
4. Transfer the pot to the ice bath, stirring until the lemon curd is cooled.
5. Cover with plastic wrap, pressing the wrap onto the surface of the curd to prevent a skin from forming.  Refrigerate until ready to use, up to three days.

To Finish

1. Carefully run a knife or metal spatula around the edge of the cake.  Release the lock on the springform pan and remove the side ring.
2. Gently transfer the cake to a serving platter, removing the parchment paper under the cake.  I use a very large spatula to assist in the transfer.
3. Sprinkle the top of the cake with powdered sugar, then lemon zest, then again with powdered sugar.
4. Serve with Lemon Curd and additional fresh blueberries.