Preheat the oven to gas 150 (fan) 160 (regular).
Grease the tin well. I use melted butter and paint it on with a pastry brush and then I dust with plain flour which helps to find any places on the tin I’ve missed to grease. (the best thing to do with detailed Nordic Ware tins)
In the mixer cream together the butter and sugar until fluffy.
Add the eggs one at a time.
Add the yoghurt into the butter/sugar/egg mixture and mix well.
In a separate bowl measure out and sieve the flour, bicarbonate of soda and salt.
Mix the flour mix in slowly until all the flour has disappeared.
Add the mixture to the prepared bundt cake tin.
Stud the blueberries in to the cake just so you can still see them - they will sink so you don't need to push them down.
Bake in the centre of the oven for about 1 hour 15 minutes or until a skewer comes out clean. When the cake pulls away from the edge of the tin the cake is ready.
Allow the cake to cool in the tin before for turning out.
Make sure the cake is cold before icing.
To decorate the cake I mixed roughly 500g icing sugar with 3 tablespoons of elderflower cordial. It needed to be runnier so I added a few drops of water at a time to get to the smooth runny consistency required. I covered the cake with the icing and then decorated with a few polka dot sprinkles and then served with fresh blueberries.