In a sauce pan, add all ingredients (blueberries, sugar, water, lemon juice) and cook until it thickens.

Cook for about 20-30 minutes.

Once it thickens, take it off the heat and let it come to room temperature.

Store in a sterilized glass bottle until needed. The jam stays in the refrigerator upto 3 weeks.

In a heavy bottom pan, add the cream and chamomile tea. I used loose chamomile flowers, you can also add tea bags.

Let the cream heat up, take it off the heat and let the chamomile flavor seep up the cream for another 10-15 minutes.

Strain the cream and chill it in the refrigerator until its needed the next day.

Before frosting, take out the cream cheese. Add it to the bowl, using a whisk or a paddle attachment of a stand mixer. Whisk till its light and fluffy.

Add the chamomile chilled cream into the bowl and whip till medium stiff peaks are formed.

Add the icing sugar and whisk till stiff peaks are formed.

Keep the frosting in the refrigerator until the cake is ready.

Preheat the oven to 180 degrees celsius. Grease and line the cake tins with parchment paper.

In a big bowl of the stand mixer, add the egg whites and using a whisk attachment of a stand mixer. Whisk until stiff peaks are formed.

Keep the stiff egg whites separate until its needed.

In an another bowl, add the butter and sugar and cream until light and fluffy.

Add and whisk the egg yolks, half of the milk and lemon zest.

Sift the flour and baking powder into the wet mixture.

Add the last of the milk and lemon juice, mix thoroughly.

Fold the egg whites into the batter, do not over mix the batter.

Fold the blueberries into the batter.

Divide the batter into 3 cake pans, bake for about 20-25 minutes or until baked.

Once baked, let it cool on a cooling rack.

On a cake board/ cake stand, put a dollop of filling on the bottom and place the bottom layer of the cake on the base.

Add a layer of chamomile whipped cream cheese frosting

Add few fresh blueberries and blueberry jam on the frosting layer.

Add another cake layer and repeat.

Add the top layer, with dollops of chamomile frosting, blueberry jam and fresh blueberries.

Garnish with chamomile flowers too..

Enjoy!