Cream together the coconut oil and sugar.
160 g coconut oil, 150 g caster sugar (superfine sugar)
Break in the eggs one by one, and mix each in well.
3 large eggs
Fold in the flour, ground almonds, cocoa powder and baking powder until just mixed.
110 g self-raising flour, 40 g ground almonds, 25 g cocoa powder, 1 tsp baking powder
Add the blueberries, mix gently, then scrape the mixture into a deep eight inch silicone pan.
150 g blueberries
Bake at 180℃ / 350℉ for thirty minutes, until a cake tester, skewer or knife inserted into the centre of the cake comes out clean.
Leave to cool. Dust with icing sugar, top with more blueberries and enjoy.