1. Pre-heat the oven to 180°C. Scatter the blueberries in the bottom of the prepared cake tin and sprinkle over the 2 tablespoons of caster sugar.
2. In a large bowl, or freestanding mixer, with a whisk attachment, whisk the butter and sugar until soft and fluffy and the sugar has more or less dissolved into the butter. Add the lemon zest and eggs and beat until well mixed, then sift over the flour and fold in gently, along with the chocolate chips.
3. Dollop the batter over the blueberries, being careful not to disturb them too much, then spread out evenly.
4. Bake in the pre-heated oven for 30 to 40 minutes, or until a skewers inserted into the centre comes out reasonably clean, don’t forget the blueberries and white chocolate will leave a little residue.
5. Place a wire rack over the top of the cake, then flip to invert the cake out of the tin onto the rack. Allow it to cool completely before serving.
6. For the crème anglaise, heat the cream. Whisk up the egg yolks, vanilla bean paste and sugar together whilst the cream is heating up. Pour half of the cream into the egg yolks off the heat, whisking constantly.
7. Gently add the egg yolk mixture into the remaining cream, whisk constantly until the mixture coats the back of a spoon. Pass it through a sieve just to make sure there aren’t any lumps and serve.