Blueberry and almond cake

Preheat the oven to 160 ºC (325 ºF). Grease a 29 x 11 x 7 cm loaf tin and line the base with wax paper. Sift the cake flour and baking powder together in a mixing bowl and add the remaining ingredients, except the blueberries and almond flakes. Beat until well blended and smooth. Fold most of the blueberries into the batter, reserving a few for decoration. Turn the batter into the tin, spreading evenly. Sprinkle the reserved blueberries and almond flakes on top. Bake for about 1 hour or until a testing skewer comes out clean. Leave in the tin for about 15 minutes before turning out carefully to cool completely.
Makes a medium-sized cake.