for your inspriation, I found this recipe of yours in a Good Weekend from 2012. I tweaked it a bit as I am lazy.... tweaks in italics....
Blueberry and Lemon Cake:
350g icing sugar mixture
90 SR flour
180g almond meal
finely grated zest of two lemons
7 egg whites (I used the whole egg)
185g butter, melted
160g frozen blueberries
Sift icing sugar mixture and flour. Stir in almond meal and lemon zest until well combined.
In another bowl whisk egg whites, until broken down. Add egg whites, melted butter, milk and 100g of frozen blueberries to the almond mixture. Stir until just combined.
Spread cake mixture into prepared cake tin. Scatter over remaining blueberries. Gently press them into the mixture slightly.
Bake at 180 degrees for about an hour. Test, it may need longer (esp if you used the whole egg like I did...)