540g packet ready-to-decorate White Mud Cake
½ cup lemon curd
½ cup blueberry jam
300ml tub thickened cream
125g punnet blueberries
Place cake on a serving plate. Using the end of a round-handled wooden spoon (1.5cm diameter), poke holes in the cake from top to base, about 2cm apart.
Spoon lemon curd into a snap-lock sandwich bag. Squeeze into one corner. Twist bag. Snip tip. Pipe into holes to fill. (It may be necessary to use a skewer to push curd down to base of holes.)
Spread jam evenly over top of cake.
Beat cream in the small bowl of an electric mixer until firm peaks form. Dollop over jam. Gently spread to cover top and around side of cake. Drizzle with remaining curd. Refrigerate for 1 hour.
Just before serving, top with blueberries.