Preheat the oven to 180oC/350oF/Gas
4. Roll out the pastry on a lightly floured surface and line an 18 x
28cm Swiss roll tin. Prick the base evenly with a fork.
Rub together the plain flour, baking
powder, butter or margarine, breadcrumbs, sugar and salt until really
crumbly, then mix in the almonds.
Spread the pastry with the jelly,
sprinkle with the blueberries, then cover evenly with a streusel
topping, pressing down lightly.
Bake for 30-40 minutes, reducing the
temperature after 20 minutes to 160oC/335oF/Gas 3.
Remove from the oven when golden on
the top and the pastry is cooked through.
Cut into slices while still hot, then
allow to cool.