Heat the oven to 200C/180C fan/gas 6. Butter a 22cm cake tin and line the base with baking parchment.

Put a third of the frozen blueberries aside, sprinkle the rest with flour and set aside (do not defrost first).

Beat the sugar and eggs together in a large bowl until smooth, then add the vegetable oil, lemon zest and juice and the yogurt. Combine the wet ingredients with the flour, baking powder and a pinch of salt using a whisk. Don’t worry if a few lumps remain.

Add the blueberries that were mixed with flour.

Pour the cake mixture into the prepared tin and sprinkle the remaining berries on top. Put the tin in the oven, reduce the temperature to 180C/160C fan/gas 4 and bake for 1 hr 10 mins-1 hr 20 mins, or until a skewer inserted into the cake comes out clean.

Remove from oven and set aside to cool. After removing from the baking tin, sprinkle the cake with icing sugar, if you like.