Sieve gluten-free flour, ground almonds, and icing sugar together.
Whisk egg whites to soft peaks. Melt butter.
Fold dry ingredients through egg whites carefully - Do Not Overmix.
Add blueberries, mix in gently. Add melted butter, mix in gently.
Place mixture in greased, floured friand mould ⅔ full.
Cook in pre-heated oven 165C approx 20-25 minutes, when resilient remove and place on cooling rack.
Brush with lemon ice. Make a small hole and pipe in some lemon curd.