• Preheat the oven to 350f, grease 2 (8-inch) round cake pan with oil on all sides & line it with baking paper.
• In a mixing bowl combine light coconut milk, lemon juice, yogurt, granulated sugar mixed with lemon zest and oil.
• Mix with a spatula until the sugar has dissolved.
• Combine all the dry ingredients (all-purpose flour, corn starch, baking powder, baking soda and salt) in a separate bowl.
• Add dry ingredients into liquid ingredients, mix with an electric whisk until fully combined.
• Divide and pour the cake batter into the prepared cake tins and evenly disperse the blueberries and press it gently into the cake batter & bake the cakes 25-30 minutes or until form to touch and when toothpick inserted comes out clean.
• Remove from oven Let it cool in the cake pan for 30 minutes and then invert onto a cooling rack and let them cool completely.
• Trim a very thin layer from the top of the sponge cakes.
• Wrap the cakes in cling wrap if you plan to layer the cake on the following day.

Method for Lemon Curd

• In a pot combine and whisk milk, lemon juice, sugar, corn starch and bring it to boil on low-medium heat. Keep whisking as it comes to a boil.
• When it comes to a boil and has thickened, remove from the heat, and add vegan butter.
• Stir the lemon curd until butter is fully mixed and lemon curd looks smooth and glossy.
• Add a pinch of turmeric for color at this point. Transfer in a bowl, Cover the surface of lemon curd with plastic wrap. Chill it completely in the fridge.
• Use it as a filling for the cake and topping.

Method for Blueberry Buttercream Frosting

• For homemade blueberry sauce, Put the ¾ cup (110g) of fresh blueberries in a saucepan along with 2 tablespoons water.
• Cook over medium heat until the liquids begin to simmer then reduce to low heat. Continue to cook the blueberries until they softened and can easily be smashed with a spatula.
• Place a mesh sieve over a bowl and pour in the blueberry sauce. Press down on the fruit with a spatula or the back of a spoon to release all the juices.
• Discard the seeds and skin. Set aside to cool to room temperature.
• For blueberry buttercream frosting, to a mixing bowl add butter and whip with an electric whisk until it is creamy, fluffy.
• Scrape down the sides and then add powdered sugar in 2-3 additions and whip each time until the powdered sugar is fully incorporated, and buttercream is fluffy.
• Then addblueberry sauce, whip the buttercream for 10 minutes until it has light and fluffy texture and then smooth it out with a spatula to remove excess air bubbles.

Cake Assembly

• Place one of the trimmed sponge cakes on a plate. Add 1 cup of blueberry frosting to it and spread it in an even layer with an offset spatula. Make a well in the middle of the frosting layer that is about ¼ inch deep and fill it lemon curd.
• Spread the lemon curd in an even layer. Place the second sponge cake on top. Add a thin layer of frosting to crumb coat the cake and place it in the fridge for 30 minutes.
• Cover the cake in blueberry frosting and smooth it out with a spatula and reserve some frosting for piping for decoration if desired. Add few spoons of lemon curd for topping and spread it with a spoon.
• Decorate the cake with fresh blueberries. Serve.