For the blueberries 2 cups frozen blueberries 2 tablespoons maple syrup ¼ teaspoon salt For the cake 1 cup granulated sugar Zest of 2 lemons 4 eggs 1 tablespoon vanilla paste ½ cup Greek yogurt ⅓ cup olive oil 1 teaspoon almond extract ½ cup coconut flour 1¾ cups almond flour ¼ teaspoon salt 1 teaspoon baking soda 1 teaspoon baking powder Juice of 1 lemon Preheat the oven to 350°F and line a baking sheet with parchment paper. Separately, fill a bowl with ice. Place the blueberries in a small pot over medium heat. Stir in the maple syrup and a pinch of salt and let cook, stirring occasionally, until the blueberries are liquified and start to form a syrup. Cover the pot and lower the heat, continuing to cook for a few more minutes. Once the blueberries are bubbling, remove from heat and place the pot in the ice bath, whisking to cool. Set aside. In a large bowl, smush together the sugar and lemon zest with your fingers. Whisk in the eggs, vanilla, yogurt, olive oil, and almond extract. Whisk in the coconut flour, almond flour, salt, baking powder, and baking soda. Finally, stir in the lemon juice. Transfer the batter to the prepared baking sheet. Spoon the blueberry syrup in little globs over the batter, then take a toothpick or skewer to create a marble pattern. Bake for 30 minutes, until the cake springs back when you press it lightly. Let cool before slicing.
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