Preheat the oven to 160C/320F. Grease an 8-inch cake pan generously and set aside.
In a large mixing bowl, add your dry ingredients and mix well. In a separate bowl, whisk your eggs, coconut oil, granulated sweetener, and vanilla extract, until combined. Fold through your dry ingredients until combined. Using a rubber spatula, fold through your blueberries.
Transfer your cake batter into the greased cake pan. Bake for 25-27 minutes, or until a skewer comes out clean.
Let the cake cool completely, before frosting.
This makes a single layer cake with frosting. For a layer cake, double the ingredients.* See the body of the post for a vegan and flourless option. TO STORE: Leftover blueberry cake should be stored in the refrigerator, in a sealable container, or covered. It will keep well for up to 5 days.TO FREEZE: Freeze leftover slices in ziplock bags, and store in the freezer for up to 6 months.