Preheat the oven to 180°C and grease and line 3 x 10cm (5") round cake tins.

Beat butter and sugar together with an electric mixer until pale and fluffy.

Add the egg, milk, lemon juice and lemon zest and continue beating on medium-low speed until well combined.

Add in the flour, baking powder and salt and beat until just combined.

Carefully fold in blueberries until evenly distributed.

Divide the mixture between the three prepared tins and smooth down tops with a spatula.

Bake the cakes for 10 minutes. and then reduce the oven temperature to 160°C.

Continue baking for 40-50 mins until cakes are golden brown and a skewer comes out clean.

Let the cakes cool in their tins on a wire rack, then turn out.

Combine the blueberries, sugar, cornstarch, and lemon zest in a saucepan over medium heat.

Stir the mixture until the sauce thickens and the cornstarch becomes translucent (around 10 minutes.)

Remove from heat and allow to cool to room temperature.

Once cooled, I blitzed my mixture in the food processor to remove any big blueberry chunks.

Cream the butter and icing sugar together until well mixed.

Add the cream cheese in cubes slowly until incorporated. Add in vanilla extract and continue mixing for 5 minutes until the icing is light and fluffy.

Gradually add the blueberry sauce and gently fold into the cream cheese frosting.

Use a serrated knife to trim the tops of the cake to ensure they are flat.

Place the first cake layer on your cake stand and use an offset spatula to spread a generous layer of lemon curd over the top of the cake.

Add a big dollop of blueberry frosting on top of the curd and gently spread it out right to the edges.

Repeat this process with the remaining cakes.

Add a final layer of frosting to the top of the cake and decorate with fresh flowers and blueberries.