Preheat your oven to 170c / 150c fan / 325f / gas mark 3.

Line a 2 lb loaf tin with non-stick baking paper or a loaf tin insert.

Measure the milk, lemon juice (in cake ingredient section) and lemon zest into a jug or bowl, stir and set aside.

Sieve the flour, caster sugar, baking powder, and salt into a large mixing bowl and mix.

Add the blueberries and mix them well with the dry ingredients. They will be coated in flour and this will stop them sinking as the cake bakes.

Add the vegetable oil to the milk mixture and pour into the dry ingredients.

Fold in until just combined (do not overmix).

Pour into the lined loaf tin and bake for 1 hour and 10 minutes in the centre of the oven..

Check the cake after an hour as ovens vary greatly as well as the placement of shelves. In my oven it takes 1 hour 10 minutes. Yours may even take a few minutes more or less.

It's ready when the cake is golden and a toothpick or skewer inserted into the centre of the cake and comes out clean. If there is still batter on it, it needs longer. You can cover in foil to stop it from browning further as it has the final bake.

While it bakes make the drizzle. Mix the lemon juice and sugar into a wet glaze.

Prick the cake with a toothpick or skewer when the cake is still hot from the oven and pour the glaze over the top. You can use a bit more glaze if you like.

Leave the cake to cool in the tin for 10 minutes before moving to a baking rack to continue cooling.

Slice when completely cold, serve and enjoy!