Prep: 1. Preheat oven to 350. 2. Grease an 8-inch round cake pan. Make: 1. Combine 2 cups almond flour, baking soda, and salt in a large bowl. 2. In a medium bowl, whisk together eggs, 1/4 cup coconut oil, 1/4 cup coconut sugar, and vanilla extract. 3. Stir wet ingredients into almond flour mixture until thoroughly combined, then stir in blueberries. Pour into prepared pan. 4. For topping: cream together remaining coconut oil and coconut sugar in medium bowl. Stir in remaining almond flour and cinnamon. Sprinkle over cake batter. 5. Bake 30-40 minutes, until a toothpick inserted comes out with just a few moist crumbs attached. Let cool 1 hour in pan, then serve.