Line the base of a 20cm round springform tin with baking parchment.
In a bowl, mix the crushed biscuits with the melted butter and
sugar.
Stir until all the biscuit is coated, then press into the base of
the prepared tin.
Make the filling: whisk the eggs and sugar together until blended.
Pour in the cream, sift in the flour and whisk until blended. Stir in
the lemon juice and zest, and whisk again until combined.
Pour this into the tin on top of the biscuit base and bake in the
preheated oven for about 30-40 minutes, until the filling has set and is
pale golden brown on top. Remove from the oven and allow to cool in the
tin.
This can be made and baked up to 3 days ahead, but ice it on the day
of serving. It also freezes well un-iced.
Mix the topping ingredients together and spread over the cold cake.
Decorate with the blueberries.
