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Preheat the oven to 180°/160°C(fan)/350°F/Gas Mark 4. Lightly grease and line 2lb loaf tin.
Start by making crumble topping. Put flour, ground almonds, sugar and butter in a bowl and rub them together until crumble starts to form. Put in a fridge until needed.
In a large bowl mix together flour, cornflour, ground almonds, baking soda, baking powder and lemon zest.
Wash and dry the blueberries and toss them gently in a tablespoon or so of flour or cornflour, just to coat them.
In a large jug whisk together sugar, milk, oil, yogurt and lemon juice until you get nice and uniform mixture.
Pour the wet mix over the dry ingredients and mix gently with a spatula until combined, don't overmix it.
Add blueberries and fold them in gently and only just.
Pour the remaining cake batter with mixed in blueberries into prepared and lined loaf tin and sprinkle over crumble you prepared earlier.
Bake in preheated oven for about 1 hr or until a skewer inserted into the cake comes out clean/without any uncooked batter on it.
Let the cake cool for about 10-15 minutes in a tin before gently removing it onto a cooling rack to cool completely.
Once cake is completely cool, prepare the lemon icing by mixing icing sugar and lemon juice in a bowl and drizzling it over the cake. Slice and enjoy!