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Preheat oven to 320 F (160 C). Grease a 10 inches (24 cm) diameter round cake pan and line it with baking paper.
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In a large bowl, mix eggs, oil, Greek yogurt, salt, lemon juice, lemon zest and sugar. Add flour and baking powder and whisk until it is incorporated. Fold in blueberries and mix gently with a spoon. Pour mixture into the prepared cake pan.
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TOPPING: Combine almonds, brown sugar, plain flour and butter. You can do it by hand or using food processor. To get larger crumbs, squeeze topping with your fingers and sprinkle evenly over cake batter.
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Bake cake for about 1 hour and 20 minutes (or about 1 hour if using thawed berries). The cake is done when a wooden skewer inserted into the center of the cake comes out clean.