1. Preheat the oven to 180C (fan 160C), 350F, Gas Mark 4. Line a 12-hole bun / fairy cake tin with fairy cake sized paper cases and set aside.
2. Place all the ingredients for the fairycakes in a large bowl and beat until smooth and well combined. Divide the mixture evenly between the paper cases.
3. Bake for about 15-20 minutes or until lightly golden, risen and cooked through. A skewer should come out clean from the centre. Remove from the tin and leave to cool on a wire rack.
4. Once cool, using a sharp knife, slice the top off each fairycake to give a disc. Cut this in half and set the pieces aside.
5. Spread an even amount of lemon curd on each fairycake top. Whip the cream to soft peaks and spoon a small dollop in the centre of each one. Arrange two of the reserved fairycake halves sitting upright on top of each one to resemble butterfly wings. Sit three blueberries down the centre of each one. Dust with a little icing sugar if liked and arrange on a serving platter or cake stand to serve.
Use natural yoghurt or crème fraiche instead of cream for a slightly healthier option if preferred.
Use any fruit pieces down the centre instead of blueberries. Chopped kiwi, grapes or other berries would work well also.