Add the dry ingredients to the yolk mixture and mix well. Let sit for a couple minutes.
Fold the whites into the yolk mixture in three additions.
Bake for 22 - 25 minutes. Let the cakes sit in the oven for another 10 minutes. (The cakes puff up while baking, but sink while you are letting them sit in the oven.)
Let the cakes cool in the pans for about 10 minutes. Remove from the pans and let cool completely. Then cut each cake in half horizontally.
In a large bowl, beat the heavy cream, stevia and vanilla until stiff peaks form. Add the remaining cream cheese and beat until combined.
Spread half of the blueberry frosting evenly over one bottom layer, leaving 1/3-inch (1 cm) border. (* When spreading the blueberry frosting, do not spread all the way to the edge.) Top with the upper cake layer. Spread some of the cream frosting evenly all the way to the edge. Top with the other bottom layer and spread the remaining blueberry frosting evenly, leaving 1/3-inch (1 cm) border. Top with the last cake layer and press very lightly.
Spread the remaining frosting evenly over the top and sides of the cake.
Per Slice (Sans Topping):
Calories 434 kcal, Protein 9.5 g, Total Fat 40.3 g, Total Carbohydrate 6.5 g, Dietary Fiber 2.4 g, Sugar 3.1 g
The cake gets moister the day after.
I always use SweetLeaf Stevia Powder for baking, so even though I provide the amount of other sweetener equivalent to Stevia in each recipe, that might end up in a different texture than mine.