• Line a large loaf tin with baking paper and preheat your oven to 160 degrees celsius (fan-forced)
• In the bowl of an electric mixer, add the softened butter, vanilla extract, caster sugar, eggs, flour, baking powder, bicarbonate of soda, milk and lemon rind and mix on a low speed until all of the ingredients have just combined. Increase to a medium/high speed and mix for 2 - 3 minutes or until the mixture is smooth.
  
• Place the blueberries into a small bowl and sprinkle the extra flour over the top of them. Lightly toss until they are coated in the flour. 
  
• Remove the bowl with the cake mixture from the stand mixer and add the blueberries. Gently fold them through to combine with the loaf batter.
• Pour the mixture into your prepared cake tin and place into the oven to bake for 50 minutes or until the cake is cooked through when tested with a skewer.
  
• Carefully remove the cake from the oven and let it cool in the tin for 10 minutes before carefully transferring to a wire rack to cool completely.
  
• Once cool, prepare the lemon icing by sifting the icing sugar into a bowl and adding the lemon juice. Mix until it reaches a smooth and soft consistency. If your icing is a little too ‘thick’ add ½ teaspoon of hot water until it’s the right consistency to spread over your loaf.
  
• Use a spatula or a butter knife to then spread the icing over the cake and set aside for 10 minutes to allow the icing to set.
  

Thermomix Instructions

• Line a large loaf tin with baking paper and preheat your oven to 160 degrees celsius (fan-forced)
• Place the softened butter into your Thermomix bowl and mix 30 seconds on speed 3 until it is pale and creamy.
• Add the eggs and vanilla extract and and mix for 30 seconds on speed 5
• Add the remainder of your ingredients (except the blueberries) and mix for 10 seconds on speed 4 or until your mixture is smooth and well combined. Mix for a further 5 - 10 seconds on speed 4 if necessary.
• Place the blueberries into a small bowl and sprinkle the extra flour over the top of them. Lightly toss until they are coated in the flour.
• Add the blueberries and use your spatula to gently fold them through the mixture.
• Pour the mixture into your prepared cake tin and place into the oven to bake for 50 minutes or until the cake is cooked through when tested with a skewer.
• Carefully remove the cake from the oven and let it cool in the tin for 10 minutes before carefully transferring to a wire rack to cool completely.
• Once cool, prepare the lemon icing by sifting the icing sugar into a bowl and adding the lemon juice. Mix until it reaches a smooth and soft consistency. If your icing is a little too ‘thick’ add ½ teaspoon of hot water until it’s the right consistency to spread over your loaf.
• Use a spatula or a butter knife to then spread the icing over the cake and set aside for 10 minutes to allow the icing to set.