Preheat the oven to 180°/160° fan/350°F/gas 4. Grease and line the base of a 23cm deep-sided cake tin. In a large bowl, beat together the Stork, sugar, eggs, vanilla, self-raising flour, lemon zest and juice until evenly combined. Fold through the blueberries.
Transfer the mixture to the prepared tin and bake in the oven for 45-50 minutes or until golden and when an inserted skewer comes out clean. Transfer to a wire rack and allow to cool completely. Place the cake on a serving plate and top with 100g of melted white chocolate allowing it to drizzle down the sides of the cake. Allow the chocolate to set.
Mix together the cornflakes and 95g melted white chocolate, spoon around the top of the cake to form the nest. Fill the centre with blueberries and chocolate eggs and scatter over the white chocolate curls and lemon zest. Decorate with the Easter chicks and serve.