Beat the sugar and butter to a fluffy cream. Add the eggs 1 by 1, then the flour, baking powder, vanilla essence and ground almonds. Stir well with a spatula, add the blueberries (2/3 cup (150 g)) and stir carefully.
Bake in a rectangular oven dish, laid out with baking paper, at 356°F (180 °C).
Cut the peaches into crescents and arrange them in 3 rows with a little space between them. Pour the sliced almonds on top.
Bake about 30-40 min. Check if it's ready with a toothpick.
A little before you take the cake out, pour the rest of the blueberries on top.
Leave it to cool before eating.