Pre heat oven to 180°C. Lightly coat a non-stick bunt tin with olive oil spray and set aside.

In a large bowl whisk together flour and baking powder.

Place sugar, butter and vegetable oil into a mixer bowl and beat on high for 5 minutes.

Reduce speed and add in eggs, mixing for 2-3 minutes, gradually add in flour and milk beating until just combined.

Remove bowl from mixing stand and using a spatula, gently fold in fresh blueberries. Transfer to bunt tin and place into oven. Bake for 45-55 minutes or until skewer inserted comes out clean.

Remove from oven and turn out onto drying rack to cool. In the meantime, combine icing sugar and half of the lemon juice in a small bowl. Whisk together adding more juice as you go to create the desired runny consistency to suit your taste.

Once cake is cooled, generously dress the cake with icing. Allow to set and then serve.