I nosh on this cake at breakfast with a dollop of Greek yogurt on the side, savor it after lunch with a shot of espresso, or linger over it after dinner with a sip of cognac. Remarkably moist with pops of juicy blueberry fruit and crunchy almond slices in each bite, this cake is delicious any time of day. It's also gluten free with half the carbs and sugar of regular cake but (shhh!) you'd never know.
Blueberry Coconut Almond Cake
1-1/2 cups Bob's Red Mill almond flour
1/2 cup coconut flour
2 teaspoons baking powder
Pinch of salt
3/4 cup milk
1-1/2 cup blueberries, washed, drained, and dried of excess water with a paper towel
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1/3 cup sugar
4 eggs
1/2 cup of virgin coconut oil
1/3 cup almond slices
Line a springform baking pan with parchment paper and preheat the oven to 375.
Beat the coconut oil and sugar together until smooth. With the beater running, add eggs, one at a time. Beat until smooth and then slowly drizzle in the milk.
In a separate bowl, combine the flours, baking powder, and salt. Whisk into the egg mixture until combined. Add the berries and fold them in with a spoon. Pour into the parchment-lined springform pan. Smooth the top of the cake dough so it's flat. Top with almond slices. Place the cake in the oven, turn down the temperature to 350 and bake for about 40 minutes. (I always heat the oven a little hotter at first because of all the heat that escapes when you open the door). Test it with a toothpick for doneness and cook longer if needed. 
