Preheat the oven to 350 degrees Fahrenheit and line an 8-inch spring form cake pan (or regular round cake pan) with parchment paper and grease the sides with a little olive oil or butter to ensure the cake comes out easily after baking.

Whisk together the eggs, melted butter (or avocado oil), vanilla extract, almond extract, and lemon juice together in a large mixing bowl until creamy and well combined (wet ingredients).

In a separate mixing bowl, stir together the almond flour, granulated sweetener, baking soda, and sea salt (dry ingredients).

Pour the dry ingredients into the bowl with the wet ingredients and mix well until a thick cake batter forms and everything is well-combined. Note: the batter will be very thick!

Toss the blueberries with 2 teaspoons of almond flour. This ensures the blueberries won’t all sink to the bottom of the cake during the baking process and keep them evenly distributed.

Gently stir the blueberries into the cake batter until they are incorporated into the batter.

Transfer the cake batter to the prepared spring form cake pan and spread it into an even layer. If you’d like, decorate the top of the cake with additional blueberries.

Bake on the center rack of the preheated oven for 30 minutes, then remove the cake from the oven, cover it with foil, and bake for another 10 to 15 minutes, until the cake tests clean.

Allow the cake to cool completely before releasing it from the mold and slicing.