Martha's lemon & blueberry bundt cake

1. Preheat the oven to 170°C, gas mark 3 and grease a large bundt tin (approx 2.4 litres or 9.8cm deep x 23.5cm across) thoroughly – see my tip right. Using a handheld electric whisk or a stand mixer, cream together the butter and sugar until really light and fluffy. Add the eggs one at a time, whisking after each addition.

2. In a small bowl, combine the flour and baking powder. Add all but 2 tablespoons of this flour into the egg mixture a few tablespoons at a time, and continue to mix until a smooth batter forms.

3. Add the blueberries to the remaining flour and coat them liberally. This will stop them from sinking to the bottom of the cake. Fold the flour-coated blueberries into the cake batter, along with the lemon zest. Spoon the batter into the prepared tin and smooth the top. Bake for 35-40 minutes, or until golden and risen. A skewer inserted should come out clean. Allow the cake to cool for 15 minutes in the tin, then invert onto a wire rack.

4. To make the glaze, sieve the icing sugar into a large measuring jug. Gradually stir in enough lemon juice to make an icing the consistency of maple syrup – you may not need it all. Set the cake, still on the wire rack, onto a baking tray to catch the drips, then pour the icing liberally over the top of the cake, letting it run. Sprinkle with the lemon zest and serve.