1. Preheat the oven to 180°C fan. Grease and line a loaf tin 11 x 21cm, and set aside. 2. Place the butter, sugar, lemon zest, 1 tablespoon of lemon juice and vanilla in the bowl of a free-standing food mixer with the paddle attachment in place.. Heat the oven to 180C/160C Fan and line three 20cm/8inch sandwich cake tins with baking parchment - leave to the side. In a stand mixer, beat together the butter and caster sugar for a few minutes until light and fluffy. Add in the flour, eggs, and lemon zest and beat again briefly until combined - try not to overbeat!
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Preheat your oven and prepare your baking pan with non-stick spray. Mix the dry ingredients (excluding the tablespoon of flour for the blueberries) in one bowl. Combine sugar and oil in another, then integrate eggs one at a time. Prepare a lemon mix with buttermilk, lemon juice, zest, and vanilla, and gradually add it to the wet ingredients.. In a large bowl, whisk together the butter, sugar, eggs, flour and zest for 3-4 minutes until light. Toss the blueberries in the extra 1tbsp flour, then fold in. Spoon into the tin, smooth the surface and bake, covered with a sheet of foil, for 40 minutes. Uncover and cook for a further 10 minutes or until golden and springy to the touch.
