StarInfiniteFood

1: Preheat the oven to 350°F. Line a round 8 inch cake pan (or a 6 x 6 square pan) with parchment paper and set aside.

2: Add the almond flour, baking powder, and salt to a mixing bowl. Whisk to combine and set aside.

3: Add the eggs, honey, vanilla extract, and zest to a separate mixing bowl and whisk until smooth.

4: Add the wet ingredients to the dry and mix to form a batter. Pour 1/3 of the batter, then add the blueberries to the remaining batter and fold them in. Add the remaining batter to the pan and bake for 35 minutes, until a toothpick comes out clean. Allow it to cool.

5: While the cake bakes, make the frosting. Blitz the frozen blueberries in a food processor to form a 'powder' consistency. Add the blueberries, honey, and lemon to a saucepan and heat over medium heat, stirring often for about 10 minutes until it has thickened to coat a spoon.

6: Add the gelatin to a small bowl with 1 1/2 tbsp cold water and mix to combine.

7: Add the whipped topping and cream cheese to a food processor, or use an electric mixer and whip the ingredients together. Add the blueberry reduction and coconut oil and process again until it is combined.

8: Heat the gelatin mixture for 5 seconds in the microwave, then add it to the frosting and process once more. Place the frosting into a container and place in the refrigerator for about 3-4 hours until it has cooled and thickened.

9: Frost the cake.