Juliet Sear blueberry lemon layer cake with Greek yoghurt and cream cheese frosting on this morning.

The ingredients are: 150g very soft butter, or spread or margarine of your choice , 50g sunflower oil, Zest of one unwaxed lemon , 200g caster sugar, 4 medium eggs, 230g self-raising flour, plus a little extra for dusting the berries, ½ tsp baking powder, ¼ tsp sea salt, 80g full-fat Greek yoghurt and 350g blueberries.

For the frosting: 300g unsalted butter, 100g room temperature full-fat cream cheese, 800g icing sugar, sifted, 1 tsp vanilla bean paste and 3 tbsp blueberry jam.

See recipes by Juliet in her book titled: Botanical Baking: Contemporary baking and cake decorating available from Amazon now.