I’d never tasted blueberries like the ones I ate in Vancouver, where punnets of them set you back just a few bucks during the summer season. Baked into this simple dessert with ground almonds and fragrant basil leaves, they make for a squishy, sweet, gorgeously light dessert that’s just the ticket for summer. I use half ground almonds and half whole, skin-on blitzed-up almonds to give a bit of texture and rusticity, and the result is rather lovely – the squidgy, ever-so-sweet fruit melding with the sponge and the crunchy almonds.