Mix the flour, ground almonds, salt and sugar in a bowl.
Add the butter and rub the ingredients together until sandy. Work quickly to prevent the butter from melting.
Stir in the sliced almonds and place in the fridge until needed.
Preheat your oven to 170C and line a round cake pan (20cm diameter) with baking paper.
Sift the flour with baking soda, baking powder and salt in a bowl and place aside until needed.
Combine the sugar with butter in a bowl and mix at least 5 minutes until creamy and fluffy.
Stir in the lemon zest and vanilla then add the eggs, one by one, mixing well after each addition.
Fold in the flour, followed by milk.
Dust the blueberries with 1 tablespoon of flour and fold them gently into the batter.
Spoon the batter into your prepared pan and top it with the crumble you made earlier.
Bake in the oven for 40 minutes or until the top is golden brown. Since I have a gas oven and it's always tricky to bake in it, I only rely on the toothpick test - insert a toothpick in the center of the cake; if the toothpick comes out clean, the cake is done but if it comes out with traces of raw batter, the cake needs a few more mintues of baking.
Allow the cake to cool in the pan before transfering on a platter and slicing.
Recipe by Pastry Workshop at http://pastry-workshop.com/blueberry-crumble-cake-tort-cu-afine-si-topping-crocant/