Raspberries would work just as well as the blueberries.
Preheat the oven to Gas Mark 3, 325°F, 170°C, 150°C fan and line and grease three 7-inch (18 cm) sponge tins.
Sift the flour and baking powder into a large mixing bowl. Add the butter, sugar, eggs and essence and whisk until thoroughly combined. Divide the mixture between the three tins and bake in the centre of the oven for 30 minutes until the cakes are golden in colour and spring back to touch.
Allow to cool in the tins for a few minutes before turning them out onto a wire cooling rack. Once cooled completely, spread the base layer with the curd and arrange a third of the blueberries on this layer. Add the second layer on top and repeat the curd spreading and more blueberry arranging Finally add the third layer, drizzle with the remaining lemon curd and arrange the rest of blueberries on top. Sprinkle over a little sieved icing sugar.
If you don't have three 7 inch/18cm sponge tins, simply cook the layers in batches. The cake keeps for three days in a cool, air tight container
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