Grease three 9-inch cake pans, line the bottoms with parchment paper circles, and dust with 1:1 gluten-flour blend.
In a large bowl, stir together flour, sugar, baking powder, salt, pudding mix and Dream Whip mix. Add shortening, and mix on low- to medium-speed until it is the texture of coarse sand.
Add the whole eggs, lemon juice and zest, crushed pineapple, milk, vanilla and lemon extract. Mix until eggs are fully incorporated. Scrape down bowl. Let this rest for 30 minutes.
Preheat oven to 325 degrees while the batter is resting.
In another bowl, beat the egg whites until firm peaks form. Fold whites into batter along with eight ounces of the blueberries.
Divide batter between three 9”-inch cake pans. Bake 40 minutes or until the edges pull away from the sides of the pans and a toothpick comes out clean.
Turn out of the pans immediately onto a parchment-lined cooling rack, and let cool completely.
With an electric mixer, beat the butter and cream cheese together until light. Gradually beat in the confectioners' sugar and the lemon juice.
Fill and frost your cake with the cream cheese frosting. I like to pipe frosting around the edge of each layer to create a dam, and then fill with a thin layer of blueberry jam before topping with more cream cheese frosting. Repeat with the next cake layer.
Decorate with the remaining four ounces of the fresh blueberries (and candied lemon slices if desired).
*Instant lemon pudding boxes vary in weight by brand, so just look for a box that makes four servings (usually a 2.75-ounce to 3.5 ounce package).
ChefAlina.com