- Method

Preheat oven to 180°C (160°C fan) / Gas mark 4.

Grease and line the loaf tin. 

Cream together Dromona butter and caster sugar until pale and fluffy.

Beat in the eggs one at a time. Add the juice.

Fold in the flour, baking powder, and salt.

Stir in the milk until the batter is smooth.

Gently fold in the blueberries.

Pour into the loaf tin and level the top.

Bake for 30 – 45 minutes (the 2lb loaf will take 10 minutes longer), until golden and a skewer comes out clean.

While the cake is still warm, mix lemon juice and icing sugar.

Prick the cake with a skewer and drizzle it with the glaze. Let it soak in as the cake cools in the tin.

- To serve:

Serve slices with whipped cream and garnish with extra blueberries and lemon zest.