- 10 minutes
- 75 minutes
- Preheat oven to 325 degrees. Grease a 10" tube pan (a Bundt pan works great). Sprinkle pan with 2 Tablespoons of sugar and 2 Tablespoons of sliced almonds. Set aside.
- Mix together 2 and 1/2 cups flour, baking powder and salt in a small bowl. Set aside. In a large bowl, cream together 1 cup coconut oil and 2 cups sugar with an electric mixer until light and fluffy. Beat in eggs one at a time. Stir in almond extract. Gradually mix in the flour mixture. Dredge blueberries with the remaining 1/4 cup flour and then fold carefully into the batter. Pour batter in prepared tube pan.
- Bake for 70 to 80 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 10 to 15 minutes. Turn out cake onto a wire rack to cool completely.
- Slice and enjoy by itself or with a dollop of whipped cream.