1. Using a beater, blend all ingredients in group 1 together (except the blueberries) for 1 minute on slow speed.
2. Scrape down.
3. Beat on second speed for 5 minutes.
4. Fold in the frozen blueberries.
5. Scale at approximately 850g into a rectangular tin foil.
6. Bake at 180℃ (360℉) for approximately 30 minutes.
7. Mix together the lemon juice and sugar in group 2, and whilst the cake is still warm, brush on top.
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