Blueberry and Lavender Bundt Cake

Sponge

• 270 g caster sugar
• 1 ½ tsp edible lavender
• 175 g unsalted butter, soft, plus extra for greasing
• 100 g buttermilk
• 320 g self-raising flour
• 3 large eggs
• 1 tsp baking powder
• 200 g fresh blueberries

Lavender Icing

• ⅛ - ¼ tsp edible lavender, to taste, plus extra for garnishing
• 250 g caster sugar
• 6 tsp water
• food colouring paste, purple, as desired