Preheat the oven to 180°C fan / 200°C conventional. Grease and line a 2lb loaf tin with baking paper. In a large bowl, cream the butter and caster sugar together until light and fluffy.
280 grams Unsalted butter or margarine, 280 grams Caster sugar
Add the eggs one at a time, along with 1 tbsp of the 300g flour. Beat well after each addition until combined. The flour will stop the mixture from curdling.
4 medium Eggs
Add the remaining flour and milk. Fold to combine.
300 grams Self-raising flour, 1 tablespoon Milk
Add the lemon zest and juice. Fold to combine.
1 Lemon
Spread a 1-inch layer of plain cake mixture into the bottom of the loaf tin.
Wash the blueberries and add into a bowl. Add 2 tablespoons of flour and toss to coat.
200 grams Fresh blueberries
Fold the floured blueberries into the cake mixture. Take care not to overmix.
Spoon all of the remaining cake mixture into your loaf tin, spreading it out to the edges.
Bake for 1 hour until risen, golden and a toothpick inserted into the middle comes out crumb-free.