Lemon and blueberry traybake

1. Preheat the oven to 180°C, gas mark 4. Grease and line a 23cm x 33cm cake tin with baking parchment, leaving a little overhang. Using electric beaters or a stand mixer, cream the butter and 250g sugar for 5-6 minutes until pale and fluffy. Add the eggs one at a time, mixing well between each addition, then carefully fold in the flour and lemon zest. Gently stir in ²/ ³ of the blueberries. Spoon into the cake tin and level out. Scatter over the remaining blueberries and bake in the centre of the oven for 25-30 minutes until golden and springy to touch.

2. Meanwhile, put 2 tbsp sugar and 5 tbsp lemon juice in a small pan; bring to a simmer over a medium heat and stir until the sugar has dissolved. Set aside to cool. Once the cake is cooked, use the parchment lining to lift it out of the tin onto a wire rack. Use a skewer to prick several holes ²/ ³ of the way into the cake then pour over the lemon syrup. Leave to cool completely.

3. Mix the icing sugar with 1½ tbsp lemon juice. Drizzle the icing over the cake and leave to set. Cut the cake into 16 squares to serve.