Preheat the oven to 350 degrees. Spray two 9 inch cake pans with cooking spray and place a circle of parchment paper on the bottoms. Set aside.

In a large bowl cream the butter and sugar until smooth.

In a medium bowl combine the flour, almond flour, salt, and baking powder.

Add 1/3 of the flour mixture to the butter mixture and mix well. Add in half the milk and stir to combine. Mix in 1/3 of the flour mixture and mix well. Add in remaining milk and mix to combine. Stir in remaining flour and mix until incorporated. Stir in the almond extract and set aside.

Place the egg whites in a large, chilled bowl along with 1 tablespoon sugar. Beat the egg whites on high until stiff peaks form, about 4-5 minutes.

Gently fold the egg whites into the cake batter. Pour into prepared pans.

Bake for 27-30 minutes or until a toothpick inserted into the center comes out clean. Cool in pans for 10 minutes then remove to a wire rack.

To make the whipped frosting place the whipped topping, 1 cup powdered sugar, and lemon curd in a bowl. Beat with a mixer on medium speed until combined. Add additional powdered sugar until desired consistency is reached. Set aside.

Cut the cakes into 1 inch cubes.

To make the trifle place a layer of cake cubes in the bottom of a glass trifle bowl or glass bowl. Place 1/3 of the lemon curd on top of the cake cubes, then sprinkle with 1/2 cup of blueberries. Layer 1/3 of the whipped frosting over top. Repeat the layers one more time.

On the final layer, place the cake cubes in a single layer. Spread the remaining whipped topping on top of the cake cubes, putting large dollops around the edge if desired. Place a blueberry on top of each dollop. Then decorate with lemon curd dots as desired.

Place the trifle in the refrigerator for at least 2 hours before serving.