Preheat the oven to 160℃

Line a 1 kg loaf tin with baking paper.

In a large mixing bowl, add the yoghurt, sugar, eggs and lemon zest. Use a whisk to beat it until it is well combined.

Add the self-raising flour and fold it through until you have a cake batter.

Toss the blueberries with the tbsp of flour, this will help to prevent the blueberries from sinking to the bottom of the cake. Fold them carefully into the cake mix.

Pour the mixture into the lined loaf tin, and bake it for 1 hour-1 hour 10 minutes or until a skewer comes out clean.

Take it out of the oven and leave it to stand for ten minutes in the tin.

Meanwhile, make the lemon glaze by mixing the caster sugar with the lemon juice.

Place the cake onto a cooling rack, then use a fork to prick holes in the top. Pour the lemon drizzle over the top of the warm sponge, then leave it to cool completely.

Cut it into portions and enjoy.