1 Cream the base
Cream the butter and sugar together until light and fluffy.
2 Add the eggs
Add the eggs one at a time, beating well after each addition until fully incorporated.
3 Fold in the dry ingredients
Sift in the flour and baking powder. Fold gently to combine.
4 Flavour the batter
Add vanilla extract, lemon zest, and milk. Fold until smooth.
5 Add the blueberries
Gently fold in the flour-coated blueberries to prevent them from sinking.
6 Bake
Pour the batter into a lined 7-inch round tin or 8-inch loaf tin. Bake at 180°C for 40–45 minutes, or until a skewer inserted in the centre comes out clean.
7 Make the drizzle & finish
