Preheat the oven to fan-assisted 160C / 180C / 350F gas 4 and lightly oil and line a 900g/2lb loaf tin.

Using an electric hand mixer, cream the butter and caster sugar together in a mixing bowl until pale and fluffy.

Beat in the eggs, one at a time, followed by the orange blossom water.

Fold in the flour followed by the blueberries.

Spoon the cake mixture into the prepared loaf tin and bake in the preheated oven for 50-60 mins or until a skewer inserted into the cake comes out clean.

Combine all blueberry glaze ingredients in a pot and simmer for about 10 mins or until the blueberry sauce is thick. Blend into a puree with a handheld blender.

Drizzle as much of the blue berry glaze as you like over the cool sponge cake, cut into slices and serve.