Simon Rimmer make a delicious lemon sponge with blueberries dessert on Sunday Brunch.

The ingredients for the cake: 175g butter, 175g sugar, Zest and juice 1 lemon, 3 eggs and 175g self raising flour.

For the filling: 100g lemon curd, 225g mascarpone, 50ml double cream, 50g icing sugar and 225g chopped blueberries.

Icing sugar to dust.