1. Make the Blueberry Curd: In a small saucepan, combine blueberries, sugar, water, cornstarch, and lemon juice. Cook over medium-high heat until the mixture thickens (about 5–7 minutes), stirring constantly. Once thickened, remove from heat and let cool slightly. Blend with an immersion blender for a smoother texture, then chill in the fridge until completely cold.
Make the Cake Batter: In a large bowl, cream together the butter, oil, and sugar until pale and fluffy. Add the egg yolks one at a time, beating well between each. Stir in the milk, vanilla, and cardamom. Sift in the flour and baking powder. Mix just until smooth and combined. Set aside.
Make the Meringue: In a clean, grease-free metal or glass bowl, whip the egg whites until soft peaks form. Add the sugar gradually, 1 tbsp at a time, beating until stiff, glossy peaks form.
Assemble and Bake: Preheat the oven to 175°C (350°F). Line a round cake tin (about 22–24 cm) with parchment paper. Pour the cake batter into the tin and smooth the surface. Gently spoon the meringue over the cake batter and spread it to cover completely. Sprinkle the shredded coconut evenly over the top of the meringue. Bake for 30–40 minutes, or until the meringue is lightly golden and a skewer inserted into the cake (not just the meringue) comes out clean. Let the cake cool completely in the pan.
Whip the Cream: Whip the heavy cream until soft peaks form. Add vanilla and cardamom to taste.
Assemble: Once the cake is completely cool, top it generously with the whipped cream. Spoon over the blueberry curd, swirl slightly if desired. Finish with fresh blueberries and almond shavings for decoration.
