Ingredients
3 eggs, at room temperature
200g sugar
175g unsalted butter, at room temperature
1 teaspoon vanilla extract
1/2 teaspoon almond extract
145g all-purpose flour
100g coconut flour
1 pinch of salt
2 teaspoons baking powder
300g blueberries
50g sliced almonds

20 Servings, 197 calories each

Instructions
Let the eggs and butter sit outside the refrigerator for at least 30 minutes (or longer). Grease or line with parchment paper a 8×12-inch baking pan.
Preheat the oven to 175° C. In a large bowl, add the eggs and sugar. Beat until smooth and fluffy.
Add the vanilla and almond extract, and butter cut in pieces and mix again, until mostly smooth.
Add the all-purpose and coconut flour, salt and baking powder. Mix until combined (don’t over mix!).
Pour the batter in the 8×12-inch baking pan and flatten it out. Top with the blueberries (press them into the batter with your fingers or a spoon). Sprinkle with sliced almonds and granulated sugar.

Bake for 30 to 40 minutes at 175° C until slightly golden on top. Test with a toothpick for readiness.

Lovely warm with a few spoonfulls of your favourite yogurt on top

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