Grease a dish with butter and scatter in 300 g blueberries. Beat 150 g butter with 175 g caster sugar until light and fluffy,
then gradually beat in 3 eggs until well mixed. Fold in 150 g ground almonds, 50 g self-raising flour, a pinch of salt and another
50 g blueberries. Spoon the batter onto the blueberries, then scatter over a couple of Tbs flaked almonds and a sprinkling of sugar.
Bake for 40 – 45 minutes in a 180°C oven until golden brown and springy when prodded.
Let stand for 10 minutes and serve with cream (or icecream!)