cream together the butter and sugar for about 5 minites until pale and creamy
add the eggs, the ground ginger and a spoonful of the flour and beat the mixture for a couple of minutes
Add the remaining flour and the yogurt and mix until combined - being careful not to over do it
Pour ⅓ of the batter into the loaf tin and scatter over ½ the blueberries
Repeat with another layer of batter and add the remaining blueberries,a nd then top with the final ⅓ of the batter and smooth over the top with a knife
Cook for about 45 - 50 minutes until risen, golden and cooked right through
Allow to cool and then remove from the tin and place on a wire rack
Once cooled completely make your icing by mixing the icing sugar with the lemon juice to make a thick consistency - you may need to add more icing sugar if not thick enough
Then pour over the top of the cooled cake, and scatter some lemon zest
Add a line of blueberries
Enjoy with a cup of tea
Recipe by Mummy Mishaps at http://www.mummymishaps.co.uk/2016/06/blueberry-ginger-lemon-yogurt-cake.html