Preheat the oven to 350 and line a round 8 inch cake pan (or 6x6 square pan) with parchment paper, then set aside.

Add the almond flour, baking powder and salt to a mixing bowl and whisk to combine, then set aside.

Add the eggs, honey, vanilla and lemon zest to a separate mixing bowl and whisk until smooth.

Add the wet ingredients to the dry ingredients and mix to form a batter.

Pour 1/3 of the batter into the pan, then fold the blueberries into the remaining batter.

Add the remaining batter to the pan and bake for 35 minutes, until a toothpick comes out clean.

Allow the cake to cool.

Blitz the frozen blueberries in a food processor to form a powder consistency.

Add the blueberries, honey and lemon to a saucepan and heat over medium heat, stirring often for about 10 minutes until thickened to a jam consistency.

Add the gelatin to a small bowl with cold water and mix to combine.

Add the whipped topping and cream cheese to a food processor (or use an electric mixer) and whip together.

Add the blueberry reduction and coconut oil to the food processor and process again until combined.

Heat the gelatin mixture for 5 seconds in the microwave, then add it to the frosting and process once more.

Place the frosting into a container and refrigerate for about 3-4 hours until cooled and thickened.