1. Preheat the oven to 180°C (350°F). Grease a 2.4 liter (10 cups) bundt cake pan* well and set it aside.

2. Mix sunflower oil, sugar, and eggs in a large bowl until light and fluffy. Add the yogurt, vanilla extract, and lemon zest and stir to combine. Mix the flour with baking powder, baking soda, and salt and add to the large bowl – stir until just combined. Mix the frozen blueberries with the cornstarch, add to the bowl, and fold in quickly.

3. Transfer the batter to the prepared bundt cake pan, smooth out the top, and bake the cake for about 65-75 minutes – or until a wooden skewer inserted into the center of the cake comes out clean. Take the cake out of the oven and let it cool down inside the pan for about 15-20 minutes, then remove carefully and let cool down completely on a wire rack.

4. For the glaze, mix the confectioners’ sugar with lemon juice and a bit of heavy cream – gradually add more heavy cream until the glaze has a nice and thick consistency. Decorate the cake with it and sprinkle with some sliced almonds and crushed freeze-dried blueberries to your liking (optional).