Instructions

1. Preheat the oven to 160°C.
2. Cream the butter, icing sugar, vanilla sugar, lemon zest, lemon juice until light and smooth, then add the eggs one at a time. Combine well.
3. Mix the flour with the baking powder and salt, then sift this into the butter mixture. Stir gently then fold in the blueberries.
4. Lightly grease a medium bundt tin and dust with flour. Spoon in the batter evenly.
5. Bake the cake for about 50 minutes until golden and or when an inserted skewer comes out clean & dry.
6. Let the cake cool in the tin for 10 minutes then turn it out onto a plate.
7. When the cake is completely cooled, dust with icing sugar or drizzle with lemon glaze (just whisk together 2 Tbsp icing sugar with enough lemon juice to make a drizzling consistency).
8. Enjoy!