There are so many types and flavours of honey available so it can be difficult to know which is the best one for baking. Although most work well, I prefer a runny, light-coloured style. For this recipe, I’d use acacia or a wildflower honey — I’ve used Louisa’s citrus honey which is from Tuscany Italy. The delicate citrussy notes bring a floral, fruity and refreshing touch.Method:

• Preheat the oven to 180°C and line a 1kg loaf tin with baking parchment.
• In a medium bowl, whisk together the flour, baking powder, and salt.
• In a large bowl, place the sugar and lemon zest. Use your fingers to work the zest into the sugar until well combined. This helps the zest release its fragrant oils. Add the honey, yogurt, olive oil, eggs, and vanilla and whisk to combine.
• Add the dry ingredients to the wet ingredients and stir until just combined. Fold in the blueberries. The batter will be thick.
• Pour the batter into the prepared loaf tin and use a spatula to smooth the top. Bake for 40 to 50 minutes, or until a toothpick inserted comes out clean.
• Let cool completely before removing from the tin.
• For the lemon glaze
• In a medium bowl, combine the icing sugar and 2 tablespoons of the lemon juice. Whisk to combine, adding more lemon juice as needed to create a smooth, pourable glaze.
• Drizzle over the cooled cake just before serving and sprinkle over the lemon zest and some blueberries.

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