First preheat the oven to 180 degrees Fan / 200 degrees Electric / Gas mark 4. Grease two 8 inch round cake tins and line with baking paper, then set aside.

Next sieve the flour, sugar and baking powder in to a large mixing bowl.

Make a well in the centre of the dry ingredients and slowly add the milk, whisking the ingredients together on a low speed. Then, while still whisking, pour in the oil and mix until all the ingredients are combined.

Next, fold in the blueberries with a wooden spoon, along with the lemon zest and juice, ensuing the blueberries are evenly spread.

Then divide the ingredients into the two cake tins and place them in the centre of the oven, for around 20-22 minutes, until cooked. The cakes should be springy when lightly touched.

Remove the cakes from the oven and place them on a wire rack to cool.

First preheat the oven to 180 degrees Fan / 200 degrees Electric / Gas mark 4. Grease one 8 inch round cake tin and line with baking paper, then set aside.

Next sieve the flour, sugar and baking powder in to a large mixing bowl.

Make a well in the centre of the dry ingredients and slowly add the milk, whisking the ingredients together on a low speed. Then, while still whisking, pour in the oil and mix until all the ingredients are combined.

Now add the vanilla essence and food colouring, and stir the ingredients together.

Depending on the colour you choose to use, you may need to adjust the quantity. I would recommend starting with a small amount and then adding more if needed.

Pour the ingredients in to your cake tin and place in the centre of the oven for around 20-22 minutes, until cooked. The cake should be springy when lightly touched.

Once cooked, remove the from the oven and place the cake on a wire rack to cool.

Place the vegan spread and vegetable shortening in to a bowl and using an electric whisk, whisking together for around 5 minutes, on a low-medium speed.

Then, while still whisking, start to slowly add the icing sugar, along with the vanilla essence, and whisk until all of the ingredients are combined.

Once your cakes have cooled, you are ready to start decorating.

Place one of the lemon and blueberry cakes on to a plate or cake stand for the bottom layer of your cake. Place a generous amount of icing on top of your cake and spread evenly.

Next, carefully place the vanilla cake on top, for the second layer of your cake, and again put a generous layer of icing on top.

Then place the final lemon and blueberry cake on top and cover the top and sides of your cake with the rest of the of icing.

Decorate your cake however you like. I’ve kept mine simple and placed some extra blueberries on top, with some lemon zest.