Recipe: Gluten-Free Olive Oil Cake

1½ cups almond meal
1 cup finely shredded coconut
4 eggs
1½ teaspoons vanilla extract
pinch of lemon zest
1 cup olive oil extra virgin
bag of frozen blueberries (stalbush island farms has the best tasting)

1. Preheat oven to moderate, 350F. Lightly grease a 13x9x2" pan. 
2. In a bowl, combine almond meal, sugar and coconut.
3. In a small bowl, whisk together the eggs, vanilla extract, olive oil and lemon zest. 
4. Add wet ingredients to dry, stirring until smooth.
5. Spoon into prepared pan, smoothing the top. Drop in blueberries
6. Bake for 45-50 minutes or until the top of the cake springs back when touched. Let cool in pan
   for 5 min