Pre-heat the oven to 175°C (350ºF).
Whisk the sugar and eggs together until light and fluffy. Add honey, lemon juice, yoghurt and oil, and beat until smooth.
Sift the flour, vanilla sugar, baking soda and baking powder together and add to the wet ingredients, stirring well. Lastly, gently stir in the blueberries.
Pour into a prepared loaf tin (mine was 25cm x 12cm) and bake for around 30-40 minutes until an inserted skewer comes out clean.
Leave to cool in the tin for a while, then turn out onto a wire rack.
While still warm, mix the sugar and lemon juice for the glaze. With a knife, gently poke holes in the top of the cake and pour the glaze over. Slice and serve. Enjoy!