Step 1

Prepare the streusel topping first: Weigh all the ingredients into the TM bowl in the order they’re listed mix for 10 - 20 seconds/speed We're looking for the mix to be crumbly not a paste. It will depend on how cold your butter is it took mine 15 seconds to crumble up. Tip this out into a small bowl and set aside in the fridge until later.

Step 2

Preheat your oven to 170°C and position an oven rack in the centre. I used a USA biscotti tin here the size is 12 x 14cm x 5.1cm. Anything similar would be fine. Line it with baking paper to make it easy to get out.

Step 3

Place a small mixing bowl on top of the TM bowl, weigh in the flour, baking powder and salt mix with a fork to combine then set that aside.

Step 4

Weigh your small cold cubes of butter into the TM bowl and set 20 seconds/speed 6

Step 5

Scrape and lift the butter from the sides and base of the TM bowl then weigh in the sugar and mix again for 10 seconds/speed 6

Step 6

Now insert the butterfly whisk and pop on the lid.

Step 7

Sit a small jug or bowl on top of the TM bowl, weigh in the milk, vanilla and lemon zest (if using) set that aside. Have all your ingredients ready to go apart from the frozen berries, they need to stay in the freezer for now.

Step 8

Set the TM to speed 3 and add the eggs in one at a time through the hole in the lid allowing about 10 seconds mixing time between egg additions. This should take no more than 30 seconds.

Step 9

Remove the lid, lift the mix from the base and scrape down and pop the lid back on.

Step 10

Now with your dry ingredients in one bowl and your wet in another set the TM back to speed 3, through the hole in the lid tip half the dry ingredients into the TM bowl, then continue on with ½ the milk mix, repeat with the dry then the milk mix and stop mixing once incorporated.

Step 11

Now weigh in the frozen berries. And give them a quick mix 4 seconds/speed 3

Step 12

Scoup the batter out of your TM and pop it in your prepared pan, ensuring it is spread evenly. Sprinkle the refrigerated streusel topping over the batter. Bake the cake for 35 to 45 minutes until the edges are golden brown, and a cake tester comes out clean. Allow the cake to cool in the pan on a rack for about 20 minutes; then, it's ready to serve directly from the pan.

Step 13

This cake tastes best when served the day it's made. If you have any leftovers, wrap them in foil or place them in a sealed airtight container and store them at room temperature for a few days.

Step 14

If you wish to freeze this cake, ensure it has completely cooled down first. Then wrap it securely with foil or plastic freezer wrap, or place it in a heavy-duty freezer bag. This cake can be frozen for up to 3 months. Defrost it overnight on your countertop before serving.

Step 15

Prepare the streusel topping first: In a small bowl, mix brown sugar, flour, cinnamon, and salt together using a stand mixer until there are no brown sugar lumps remaining. Add butter and blend until the mixture achieves a crumbly consistency, then stop. Place this mixture in the refrigerator until needed.

Step 16

Preheat your oven to 170°C and position an oven rack in the centre. Butter or line a rectangular slice tin. I used a 12 x 14cm x 5.1cm baking pan.

Step 17

Use a whisk to combine flour, baking powder, and salt in a separate medium-sized bowl. Keep this mixture aside for later use.

Step 18

Using your stand mixer, cream the butter and granulated sugar together until it's smooth and creamy, which should take around 2 minutes. Add eggs one at a time, ensuring to scrape down the sides of the bowl and blend well after each addition. Blend in the vanilla extract and lemon zest.

Step 19

Slowly incorporate the flour mixture into the butter and sugar mixture, alternating with the milk. Use a low speed on your stand mixer to combine these. Add the berries to the batter and use a spatula to fold them in until they are evenly distributed gently. Avoid over-mixing.

Step 20

Pour the batter into your greased pan, ensuring it is spread evenly. Sprinkle the refrigerated streusel topping over the batter. Bake the cake for 40 to 45 minutes until the edges are golden brown, and a cake tester comes out clean. Allow the cake to cool in the pan on a rack for about 20 minutes; then, it's ready to serve directly from the pan.

Step 21

This cake tastes best when served the day it's made. If you have any leftovers, wrap them in foil and store them at room temperature for a few days.

Step 22

If you wish to freeze this cake, ensure it has completely cooled down first. Then wrap it securely with foil or plastic freezer wrap, or place it in a heavy-duty freezer bag. This cake can be frozen for up to 3 months. Defrost it overnight on your countertop before serving.