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Preheat your oven to 180C and take your blueberries out of the freezer.
Line a loaf tine with parchment paper.
Using a hand blender or any blender blend everything except the flour and blueberries.
Fold in the flour and add a small bit to the bottom of your loaf tin to stop the blueberries sinking, then add the blueberries, fold in gently and add the rest of the batter into the tin.
Optional: put a line of thin butter down the middle if you want your cake to crack.
Bake for approximately 45 - 48 minutes until the inside is cooked.
I love to eat this with yogurt, peanut butter and more blueberries.
It's also lovely toasted in a frying pan and spread with butter.