Method

• 1.
  Preheat oven to 180°C/160°C fan-forced. Grease base and sides of a 20cm round cake pan. Cut a 40cm sheet of baking paper into 2 strips and fold over several times lengthways to strengthen. Line pan with strips in a crisscross fashion, with the ends hanging over edge of pan (this will allow you to lift out the cake when baked). Finally, line base with baking paper.
• 2.
  Cover pastry with a damp tea towel to avoid it drying out while you work. Lay a single sheet of pastry on a benchtop with a long edge closest to you. Brush with some melted butter. Fold sheet into a 5cm-wide concertina-fan-style strip. Coil into a spiral (not too tight) and place in centre of prepared pan. Repeat with another sheet and butter. This time, coil the pleated strip around the centre coil. Repeat with remaining sheets and more butter until the pan is full. Brush with the remaining butter and bake for 1 hour, or until pastry is golden and crisp.
• 3.
  Meanwhile, whisk eggs and sugar in a medium bowl until pale. Stir in milk until combined, then stir in lemon zest and juice until combined.
• 4.
  When pastry is crisp, remove pan from oven. Carefully (pan will be hot) arrange blueberries between pastry sheets, pushing some down and leaving some on top. Pour over milk mixture. Dollop over lemon curd. Bake for another 30-35 minutes, until custard is set. Stand in pan on a wire rack for 10 minutes.
• 5.
  Using paper handles, lift cake out of pan and transfer to a serving plate. Serve warm, dusted with icing sugar.