Instructions

• Preheat the oven to 350°F (175°C). Line an 8" x 8" cake pan with parchment paper, letting the parchment hang over the sides for easy removal.
• In a large bowl, stir together the finely ground almond flour, coconut flour, baking soda, and 1/2 teaspoon sea salt until evenly combined.
• In a separate medium bowl, whisk the 4 large eggs, 1/4 cup pure maple syrup or honey, 3/4 cup full-fat canned coconut milk, 1/4 cup melted and cooled coconut oil, and 1 teaspoon pure vanilla extract until smooth.
• Pour the dry ingredients into the wet ingredients and stir until a thick, uniform batter forms. Gently fold in the 2/3 cup fresh blueberries.
• In a small bowl, stir together the 1 cup raw walnuts (chopped), 3 tablespoons melted coconut oil, 2 tablespoons coconut sugar or pure maple syrup, 2 teaspoons ground cinnamon, and a pinch of sea salt until the walnut mixture is evenly coated and spreadable.
• Pour about 1/2 to 2/3 of the batter into the prepared pan and smooth into an even layer with a spatula.
• Spread about 1/2 to 2/3 of the walnut cinnamon topping evenly over the batter layer. Use a knife or skewer to swirl the topping into the batter by dragging it through the topping and batter in a few large figure-eight or circular motions.
• Pour the remaining batter over the swirled layer and smooth gently. Spread the remaining walnut topping over the top and swirl once more to create a marbled effect.
• Cover the pan loosely with foil and bake on the center rack for 30 minutes. Remove the foil and continue baking for another 15–20 minutes, or until the cake is set in the center, the edges are golden brown, and an inserted thermometer reads 190°F or higher in the center.
• Remove the cake from the oven and transfer the pan to a wire rack. Allow the cake to cool completely to room temperature (at least 30 minutes) before lifting out with the parchment overhang and slicing.
• Slice and serve.