For the blueberry cake:

1. Preheat the oven to 350°F. Line an 8 x 8″ baking pan with parchment paper and/or lightly grease with non-stick spray.
2. Whisk together the almond flour, coconut, flour, baking powder, baking soda, and salt (add the tapioca starch here for the vegan option). Set aside.
3. Combine the eggs, maple syrup, SunButter, lemon juice, vanilla, and avocado oil in a separate bowl (add the almond milk here for the vegan option). Use a hand mixer to mix on medium speed until well combined.
4. Add the dry ingredients, and continue to mix on low-medium speed until combined. The batter will be quite thick.
5. Gently folded in the fresh blueberries (you can use frozen, but they will turn the batter purple-ish grey).
6. Transfer to the prepared baking pan, and smooth the top with a spatula.
7. Bake for 35-40 minutes, or until the center springs back when lightly pressed.
8. Cool in the pan for 30 minutes or so, then use the parchment paper to gently remove from the pan and cool completely on a wire rack.

For the blueberry frosting:

1. Microwave the frozen blueberries for 30-60 seconds until completely thawed. Puree in a blender until smooth. 
2. Use a hand mixer to beat the softened butter on medium-high speed until light and fluffy.
3. Add 1/4 cup of the blueberry puree, and continue beating until combined.
4. Slowly add the powdered sugar one cup at a time, mixing on low speed until fully incorporated. Once all the sugar is mixed in, turn the speed up to high and give it one final whip.
5. Frost the cooled cake, slice, and serve with fresh blueberries on top.