For the lemon curd filling, whisk together the granulated sugar, lemon juice, lemon zest and egg yolks and place over a pot of boiling water.

Cook, whisking occasionally, until the mixture thickens to a pudding-like consistency.

Remove from heat and allow to cool for about 10 minutes.

Whisk in the butter until smooth. Cover and allow the curd to cool completely in the refrigerator.

In the bowl of a stand mixer, whip the eggs and granulated sugar for the cake until light and fluffy (about 2-3 minutes).

In two separate bowls, combine the dry ingredients (flour, baking powder, baking soda and poppy seeds) and the wet ingredients (vegetable oil, milk, sour cream and almond extract).

Add half of the dry ingredients to the egg/sugar mixture, whisk until just combined.

Add all of the wet ingredients, again whisk until just combined and lump-free.

Finally, add the remaining dry ingredients and whisk until just combined.

Fold in the blueberries.

Divide the batter between three greased and parchment paper-lined 6" round cake pans.

Bake at 350F for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out mostly clean.

In a stand mixer, cream the butter, cream cheese and almond extract until smooth.

On low, slowly add the powdered sugar until all the sugar has been added.

Turn the stand mixer up to high and beat until smooth.

Spread a ½" of frosting over your first layer of cake.

Using the side of an offset spatula, carve about half of the frosting out of the center and fill it with the cooled lemon curd.

Fill the center with lemon curd.

Repeat for the second layer of cake.

Top with the final layer of cake and give the whole thing a thin crumb coat.

Allow to chill in the refrigerator until the frosting crusts.

Frost the cake with a ⅓" layer of frosting around the sides and on the top.

Divide the remaining frosting into three bowls.

Tint one bowl light yellow, one bowl dark blue and the final bowl a dark green.

Using an offset spatula, dab the yellow frosting onto the cake and gently spread it until smooth.

Pick up a little green frosting using the back of a small palette knife and drag it across the cake to create leaves.

Spoon the dark blue frosting into a piping bag with a small round tip and pipe blueberries at the ends of the leaves.