Blueberry, lemon and mint drizzle cake

115g soft butter
25g fresh mint
250g blueberries
1 lemon, zest + juice
250gflour
2 tsp baking powder
pinch salt
225g caster sugar
2 eggs
120ml milk
25g desiccated coconut
100g granulated sugar

1. Pre heat oven to 180, GM4
2. Prepare loaf tin
3. Chop ¼ mint
4. Put in a bowl with blueberries and 1 tsp lemon juice
5. Cream butter and sugar
6. Fold in remaining ingredients
7. Spoon 1/3 mixture into tin
8. Add 1/3 blueberries
9. Repeat layering twice
10. Bake for 60 mins
11. Grind the mint leaves and 2 tsp sugar until it forms a paste
12. Stir in the lemon juice
13. Leave to infuse
14. Strain
15. Sprinkle over the cake
16. Leave to cool
17. Sprinkle over more sugar