In a small mason jar (or other reusable container), spoon ¼ cup yogurt onto the bottom and smooth into an even layer. Sprinkle half of blueberries evenly over yogurt, then spoon 2 Tbsp lemon curd over top. Top with remaining ¼ cup yogurt, followed by remaining 2 Tbsp berries. Leave about an inch and a half of space between the last layer and the top of the jar.

Cut a piece of parchment (or wax paper, or plastic wrap) about 6 inches square. Press the parchment into the jar, creating a "dish" to hold the granola, leaving the edges overhanging. Spoon the granola and almonds into the parchment. Top with the mason jar lid and refrigerate until ready to eat, at least overnight. Will keep for 1-2 days in the refrigerator.