For lemon and blueberry bundt cake, add the grated zest of 2 lemons to the batter. Stir in 150g/5½oz frozen blueberries. You may need to bake the cake for 5–10 minutes longer. Mix icing sugar ...
Mix the remaining lemon juice with the granulated sugar in a bowl. Spoon the lemon drizzle over the top of the cake and leave in the tin until completely cold. Cut into slices and serve.