Traybake cakes are really useful if you need to cater for quite a few people at a party or sell at a bake sale. This blueberry streusel cake is definitely a winner. The addition of soured cream to the sponge batter keeps it very moist which is really handy if you need to make it the day before. The fresh lemon zest really brings out the flavour of the blueberries too. If you want to create a seasonal fruit variation you can substitute the blueberries with pieces of chopped pink rhubarb and the cinnamon with ground ginger.

Makes 9 large or 12 medium squares

• 250g self-raising flour and a pinch of salt
• 1/2 tsp bicarbonate of soda
• 2 tsps ground cinnamon
• 115g unsalted butter
• 115g soft light brown sugar
• 2 eggs, beaten
• grated zest of a small unwaxed lemon
• 140g soured cream
• 250g blueberries
• Topping: 85g plain flour (I use spelt flour) and a pinch of salt, 55g unsalted butter, 55g golden caster sugar

To make…

• First, make the topping. Add the flour and salt into a mixing bowl. Cut the butter into small pieces pieces and then rub together with your fingertips until it resembles rough breadcrumbs. Stir in the sugar and chill in the fridge.
• Heat the oven to 190C. Lightly butter the sides of a 23cm square cake tin and line the base with baking parchment.
• Cream the butter and sugar together in a mixing bowl until light and fluffy. Beat in the eggs gradually and then stir in the lemon zest and soured cream.
• Measure out the flour, bi-carb, cinnamon and salt on your scales, mix and stir into the egg mixture. Fold it gently so as not to knock the air out. Add the blueberries and fold in gently.
• Transfer the mixture to the lined baking tin. Spread it out evenly and sprinkle with the chilled streusel topping.
• Bake in the centre of the oven for 35 minutes or until well-risen and golden brown.
• Cool on a wire rack in the tin. Once cool, turn it out, remove the baking parchment and cut into 9 or 12 squares.

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