For the sponge
- 170g butter, at room temperature
- 170g caster sugar
- 3 large eggs, beaten
- 100g natural Greek-style yoghurt
- 1 tsp vanilla extract
- 100g blueberries, plus a few to decorate
- 170g self-raising flour
- Pinch of salt
For the lemon curd
- 40g butter
- 40g caster sugar
- 1 egg
- Finely grated zest and juice of ½ lemon
For the buttercream
- 100g butter, at room temperature
- 100g icing sugar, plus extra for sprinkling
- 2 tsp lemon juice
- Preheat the oven to 180°C, fan 160°C, Gas 4. Lightly grease a Lakeland 12 Hole Loose-Based Mini Sandwich Tin.
- Beat the butter and caster sugar together until light and fluffy, then gradually beat in the eggs. Stir in the Greek yoghurt, vanilla extract and blueberries. Sift in the flour and salt and fold in gently with a large metal spoon.
- Spoon the mixture into the wells of the mini sandwich tin and level the tops. Bake for 20-22 minutes, or until a fine skewer inserted into the centre of the cakes comes out clean. Cool in the tin for 5 minutes, then push out carefully. Cool completely on a wire rack.
- Meanwhile, make the lemon curd. Melt the butter in a heatproof bowl positioned over a saucepan of gently simmering water. Whisk in the sugar and egg, then add the lemon zest and juice. Stir constantly until thickened and smooth (about 5-8 minutes). Cool completely.
- For the buttercream, beat the butter and icing sugar together until light and creamy, then beat in the lemon juice.
- Use a sharp knife to split each cake horizontally. Spread the bases with buttercream, saving a little for the tops. Share the lemon curd between the cakes, then pop the tops in place. Spoon a little buttercream onto the cakes and place 3 blueberries on top of each one. Serve, sprinkled with icing sugar.
Tip: Save time and use bought lemon curd instead of making your own.